Here is a chocolate chip muffin recipe that you might want to try out if you have the time and a craving for chocolate muffins. If you have any comments on the recipe then Please email Glen Spotts who kindly let me publish this recipe on my web page. The recipe makes 12 muffins. They take about 30 minutes to prepare and 20-25 minutes to cook. I found that you can buy the 'cup' measure at most cook shops.
1. Preheat the oven to 200-210 degrees C (a hot oven).
2. Lightly grease and flour a medium sized muffin tray (12 tin)
3. Sift the flours into a bowl, stir in the sugar and cocoa and make a well in the middle.
4. Chop the nuts. These should be small enough to taste but not so large as to distract from the chocolate chips. i.e. about 2/3 of the size of a chocolate chip.
5. Lightly beat the egg and add the oil (or melted butter), milk and cream.
6. Melt the chocolate.
7. Pour the fluid mixture into the flour, add the nuts, and chocolate chips, mix with a fork until all the dry ingredients are moistened. (if the mixture is very thick, then add the extra milk, but note that this will produce a fairly thick mixture, it should be fairly easily stirred with a fork)
8. Add the melted chocolate, and mix it into the mixture. Do not at this stage or the previous beat the mixture.
9. Even distribute the mixture into the Muffin tray and bake in a Hot oven (200-210 Degrees C) for 20 - 25 minutes. After 20 minutes check the muffins by placing a skewer into several of the muffins if they come out "clean" the skewer may have chocolate on it from melted chocolate chips), if the muffins are not done check ever 2 or so minutes being careful not to over cook (they can be slightly rawish so err on the side of caution).
10. Once cooked allow the muffins to cool for about 3 minutes before removing from the tray (they are a very tender muffin).
Serve warm or cold, although they are
best hot (straight from the oven) and topped with some cream and accompanied
by a large hot chocolate or Jamaican coffee.
Note that this recipe is very versatile. To make apple and banana, use one cup of diced apples (instead of the choc chips) and 1/3 cup of diced banana and 1/2 cup sultanas instead of the walnuts, chocolate and cocoa powder. Add some cinnamon (about 2 tablespoons if you love cinnamon or 1/2 if you are more conservative) sprinkle a small amount of cinnamon on top of the muffins for decoration. Other variants can be made by similarly changing the nuts and the choc chips for different ingredients, try with pecans for example. This recipe is very error tolerant so experiment.
To keep them fresh keep them in a plastic tupperware box or a tin. They are specially good heated up slightly to make them soft and warm before eating them. See How to Prepare Muffin and 10 Muffins Tips for more information on how to prepare and eat your chocolate muffins.
Return to Main Muffin Page