CHOCOLATE MUFFINS

Good Morning to you,

For those of my friends, who have been reading my blog for a little while, you will know about my love affair with chocolate. I have to tell you, it cannot be just any old chocolate, it has to be a good quality chocolate.

We all have our favourite chocolate and of course there are many different types of chocolate available, German, French, Belgian, Swiss and Dutch chocolate are amongst my favourites, oh yes and I must not forget Spanish drinking chocolate, if you have never enjoyed the experience of Spanish drinking chocolate, then you really must add this to your list of things to try.

I am being honest when I say, I find, eating one square of good quality chocolate is much more satisfying than eating a couple of squares of cheaper chocolate.

....but there is an exception.  What is it about Nutella.... I just love it. I came very late to the joys of Nutella, I never imagined I would like it, but when I tried it, I found I loved it. Sometimes I will spread Nutella onto toasted date and walnut bread, and with the addition of a small coffee, it tastes fabulous.

So what do you think we are making today,

you will not be surprised to hear that it is something with a dash of chocolate. I am making chocolate muffins today, but with a little something added in the centre.... Nutella.... well a girl can never have enough chocolate.

So without further ado, it's on with the pinnie, and the music I am listening to today is,

the Dixie Chicks. Listen to 'Ready to Run', 'Cold Day in July, and 'Good Bye Earl'.

With 'Good Bye Earl' playing, it is time to organise my ingredients.

INGREDIENTS

FOR

CHOCOLATE MUFFINS

Makes 10 large muffins

175g unsalted butter

125g plain chocolate 

(70-80% cocoa solids)

50g dark brown sugar

200g caster sugar

125g plain flour

2 tablespoons of cocoa powder

4 eggs

1 teaspoon of vanilla essence

12 teaspoons of Nutella

HOW TO MAKE

CHOCOLATE MUFFINS

Pre-heat the oven to 180C

Place 10 large muffin cases

into a muffin tin.

(The red muffin cases are because I did

not want to leave the two centre

muffin holes empty)

Using a bain marie,

or a bowl over a pan of simmering water.

Place

the

butter

and

the

chocolate into

the bowl

and

gently melt,

stirring when the chocolate and butter melt.

When melted

transfer the chocolate mixture into a large

mixing bowl

and

stir in the brown sugar

and

the

caster sugar.

Whisk the eggs

with the

vanilla essence

and

add a little at a time to the

chocolate mixture.

When the ingredients are thoroughly mixed,

sift the flour

and

the

cocoa powder

and

gently fold into the mixture.

Place a tablespoon of the

mixture into each muffin case

and

add

1 teaspoon of Nutella into the centre.

Divide the rest

of the chocolate mixture

equally 

between the muffin cases,

so that the Nutella

is covered with the chocolate mixture.

Bake for 25-30 minutes.

You can enjoy your

chocolate muffin

dusted with a little

icing sugar

or

as we sometimes do,

with

with a little

stem ginger.

If eaten warm the Nutella is soft, but if the muffins are eaten cold, the Nutella is firmer,  which is just as lovely.

Do you know how I eat my muffin?  I peel off the paper case, cut the muffin into quarters, divide the stem ginger between the four quarters.  This way I know I am not getting too much Nutella, but just enough with each bite.

.... and I always enjoy chocolate with a strong cup of coffee.

Take care and I will see you on Wednesday.