Ever since I came back home three weeks ago I’ve started with my own small manufacture of muffins. Every week there’s a fresh delivery at least twice. I experiment with different spices and ingredientes so that we could find out which ones are the best – cocoa or cinnamon muffins with plums, cranberries, raisins, pineapple, nuts…
I could name endlessly!
The best thing about muffins is that the basic recipe is really easy and it takes just a few minutes to make the muffin mass. The recipe I use is to be found in De Chocolade Bijbel
(2009 Veltman Uitgevers) by Christine McFadden and Christine France and it’s in Dutch. Although the recipe is for muffins with two kinds of chocolate, I rarely add chocolate and replace it with fruit or nuts. For all muffins’ lovers (and golosos) the English translation below.
MUFFINS MET TWEE SOORTEN CHOCOLADE
for 16 muffins
* 400g flour
* 1 spoon baking powder
* 2 spoons cocoa powder
* 115g brown sugar
* 2 eggs
* 150ml sour cream
* 150ml milk
* 4 spoons sunflower oil
* 175g white chocolate, in pieces
* cocoa powder to spinkle with
1. Heat the oven up to 180C. Sieve the flour, baking powder and cocoa powder into a bowl and stir
in the sugar. Make a hole.
2. Whisk the eggs with the sour cream, milk and oil and pour it into the hole. Little by little whisk the dry ingredients through, until you get a thick,
3. Stir in chocolate chips.
4. Pour the mixture into the muffin tins and fill them almost to the edge. Bake them 25-30 minutes until ready. Let them cool and dust them
with cocoa powder.