Here is the recipe to bake Chocolate and Blackberry Muffins.
INGREDIENTS
- eggs 2
- light muscovado sugar 75g
- golden caster sugar 75g
- plain wholemeal flour 125g
- plain white flour 125g
- cocoa powder 30g
- rolled oats 30g
- dark chocolate 100g
- walnuts 50g
- milk 300ml
- groundnut oil 80ml
- vanilla extract ½ tsp
- blackberries 150g
METHODS
- Set the oven at 180C/gas mark 4. Line a 12-hole muffin tray.
- Put the eggs, sugar and vanilla extract into a bowl and whisk them thoroughly until light and fluffy. Don’t rush this. The process will take a good 4 or 5 minutes with the whisk on moderate to high speed, and the mixture should be fluffy, the colour of butterscotch, before you add anything else.
- Sift together the white and wholemeal flours, baking powder and cocoa, then stir in the rolled oats. Roughly chop the chocolate, keeping some of the pieces quite large (about 1cm square) and then chop the walnuts.
- Put 12 muffin cases into your muffin tray.
- Incorporate the milk and oil into the sugar and egg mixture to give a runny batter, then stop the machine, change from whisk to beater (or stir by hand), and fold in the flour, baking powder, cocoa and rolled oats a little at a time.
- Stir in the chopped chocolate and walnuts. You might like to hold back a few oats and walnuts to scatter over the mixture just before baking. Lastly fold in the blackberries, taking care not to crush them.
- Spoon the batter into the muffin cases – it should come almost to the top of each paper case. Add any reserved crushed walnuts or oats to the surface. Bake for 18 minutes until well risen. Eat warm, while the chocolate inside is still soft.
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