Following on from the Cherry and Dark Chocolate Chip Muffins from last weekend I decided to bake some more. This time I decided to improvise a bit to make some Dark Chocolate and Almond Muffins. I actually made them on Thursday, but only get round to write it up today.
Still based on the other recipe I replaced several of the ingredients, here’s what I used:
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 150g chopped almonds
- 150g dark (70%) chocolate chips
- 50g fine dark cocoa powder (100% cocoa solids)
- 100g golden caster sugar
- approx 17ml Moroccan Almond Extract
- 2 eggs, beaten
- 150ml pot natural yoghurt
- 100g butter, melted
And making them followed pretty much the same process again:
- Preheat oven to fan assisted 180°C, (200°C, gas 6)
- paper cases in 12 hole muffin tin
- sift flour and bicarbonate of soda into large bowl, stir in almonds, chocolate chips, cocoa powder and sugar
- beat eggs, add yoghurt, then molten butter and almond extract. Add this mixture to the flour etc
- stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
- fill the mixture into the papercases and then bake for 20-25 minutes until risen
Same as before, took just over half an hour to make. I think they turned out very nice, although I have to say they are quite heavy. The chocolate and almonds are a nice combination I think, really like it.
Some I put into the freezer for later, some I took into the office for Friday afternoon refreshments, some I’m eating this weekend. And if everything goes to plan I’ll make some Blueberry and Dark Chocolate Chips muffins on Sunday.