Friday, May 21, 2021
Sunday, April 11, 2021
Titus favorite treat when we go out for coffee is always a chocolate muffin. I figured he should learn how to make them, so he can always have some at home. These turned out great - very tender and soft, and very indulgent with all the chocolate.
Triple Chocolate Muffins
Makes 24 regular sized muffins
120 ml canola oil
200 g sugar
120 ml milk
2 large eggs
1 tsp vanilla extract (or paste)
150 g sour cream or yogurt
250 g all-purpose flour
50 g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
75 g white chocolate chips
150 g dark chocolate chips
Preheat oven to 175°C. Line your muffin tins with muffin liners - I got 24 out of this recipe.
Whisk oil and sugar. Add milk and eggs and vanilla, and whisk again. Add the sour cream or yogurt, and stir. In a separate bowl, mix flour, cocoa powder, baking powder, salt and both types of chocolate.
Add the dry ingredients to the wet ingredients and mix - don't overdo it, just mix until combined.
Dollop into your muffin liners - about 1/2-2/3 of each. They will rise quite a bit.
Bake for about 10 minutes. Check with a toothpick to see if they're baked through - it should come out mostly clean. (Unless you hit chocolate of course.)
Take them out of the tin as soon as they're cold enough to handle and leave to cool on a rack.
Thursday, August 20, 2020
Monday, March 30, 2020
Keeps well in the freezer, too - just defrost in the microwave for a few seconds.
Sticky Lemon Cake
150 g butter, melted
2 lemons (the zest from both and about 50 ml of juice)
200 ml / 180 g sugar
150 ml / 90 g flour
2 tsp vanilla sugar (or 1 tsp vanilla extract)
small handful white chocolate chips (no need to measure, really)
Heat the oven to 175°C.
Place the melted butter in a bowl. Add the lemon zest and lemon juice, sugar, flour, vanilla and eggs. Stir carefully until it's just blended, then add in the white chocolate.
Pour into a lined springform tin - mine is 20 cm. Bake for about 15 minutes, check to make sure it's pretty much set. It's fine if it's still a little wobbly but it should not be completely runny at this point.
Cool completely before eating. It's actually the best after a few hours in the fridge.