Saturday, 5 May 2012

Double chocolate chunk muffins - and no sleep to speak of

I am absolutely loving being the mother of a newborn again. Third time round, I think I'm probably more relaxed and just enjoying the time with Tiny - I know it won't be long before she's stomping around the house, attempting to run the place. (Obviously, I don't allow this to happen, but Mr. Martini is a bit of a sucker when it comes to his daughters.)

Of course, sleep is not really happening - I'm permanently in a sort of 'jet-lag haze' - but I don't even mind that. And, on the positive side, I only have to focus on Tiny, because the nanny (who, if I was that way inclined, I might marry, she's so bloody good) is still looking after the elder and middle martinis. Inspired. 

It was the nanny's birthday earlier this week, and I decided to bake double chocolate chunk muffins as a treat (although some who have tasted my cooking may not think this would be classed as a treat. Naturally, I don't talk to those people anymore). And, even if I say so myself, these muffins were great. Admittedly, I added extra chocolate - because you can never have enough chocolate - and under cooked them according to the recipe, but they really were good. I'd also like to point out, the parchment paper cases are not a nod to me being extremely trendy, but instead make up for a lack of preparation as we had no paper cases. Actually, the parchment paper worked out fine - and who cares anyway? It's only there for two minutes before you rip it off!

So, here's how I did it:

- 7oz plain flour
- 1oz cocoa powder (use the best quality you can find)
- 1tbsp baking powder
- 1tsp ground cinnamon
- 4oz golden caster sugar (I didn't have golden, so just used regular)
- 4oz white chocolate, cut into small pieces
- 4oz milk chocolate, cut into small pieces
- 2 large eggs
- 3.5 fl oz sunflower oil
- 8 fl oz full fat milk

1. Preheat the oven to 200°C (or equivalent). Line the muffin tin (either 12-hole for regular sized muffins, or 6-hole for large ones) with paper cases / parchment paper.
2. Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the caster sugar, white and milk chocolate pieces. 
3. Place the eggs and oil in a separate bowl and whisk until frothy. Gradually whisk in the milk. Then stir into the dry ingredients until just blended. (Note: the batter will be quite liquid - this is fine.)
4. Pour the mixture into the muffin tin, filling each one three-quarters full. 
5. Bake in the preheated oven for around 20 minutes - they should still be gooey in the middle. Cool on a wire rack (although I quite like them warm!) and enjoy with a lovely cup of tea. 

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