Chocolate Chip Muffins

chocolate-chip-muffins

I made these for breakfast on valentines day, thought it would be a good way to start the day – with a treat 🙂

I was planning to make some plain muffins with just blueberries, and some with chocolate. However as I was mixing the batter I saw some passion fruit which needed to be eaten and thought passion! – the correct ingredient to add to the chocolate muffins. I liked the combination from eating them with pancakes as mentioned in a previous recipe. It turned out to be a good experiment. I used some fresh passion fruit and some from the Easiyo squirt packet, which is normally used to flavour yoghurt. The taste of the fruit in the muffins was subtle but there were parts that had a very good tangy and sweet taste, with a little crunch from the seeds. So I guess my little experiment goes to show that you can add any kind of fruit, fresh, dried or jams to your taste, of course you may need to change the amount of sugar accordingly. In the past I’ve added blueberries, blackberries and cherries.

Because there are no eggs in this recipe, they don’t keep as well and have to be eaten within the week – although you may not have many left.  The smell and taste when eaten warm out of the oven is something else 🙂

Chocolate Chip Muffins

To make them extra chocolatey I use coco powder as well as chocolate chips, however you can make them with just the chocolate chips if you do not want the intense coco hit. If you are using wholemeal flour then add 1/2 tsp of bicarbonate of soda.

Ingredients

Preparation time: 10 mins        Cooking time: 25 mins        Makes: 24 medium sized

1 3/4  cups self raising flour or wholemeal flour

1/2 cup rolled porridge oats

2 1/2 tsp baking powder

2 tbsp coco powder (I use organic coco powder)

1/2 cup brown sugar (this gives it better moisture so try and use it)

1 ripe banana (2 if small)

1 cup milk

1/3 cup butter or oil

200g plain chocolate chips


Method

1) Pre heat the oven to 200’C.  Apart from the chocolate chips, mix all the dry ingredients in a large mixing bowl.

2) Add all the wet ingredients one at a time and mix well. Once mixed add the chocolate chips and mix again.

3) Line muffin moulds with the cases and fill with the mixture, 3/4 of the way up and place in the oven for 25 mins, or until done (may need to check with a toothpick to make sure they are cooked through). Serve warm and enjoy 🙂



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