Chocolate muffins

I’m lost for words. Actually, I see it’s Kaja who’s lost for words. Quite the essay she’s written 😉

“This muffin recipe is even simpler than the one for banana muffins. All you really need to do is mix everything together, and the order hardly matters either. They’re quick to make and impossible to mess up. A good dessert to have up your sleeve for unexpected guests, too.

And they’re beautiful. They rise more than the banana ones, too. Honestly, they look straight out of a magazine…”

 “Honestly, they look straight out of a magazine…”

Straight out of a magazine? Dear God, what’s that supposed to mean? You’d better just read the recipe. I give up.

At a glance: 

Prep time: 10 minutes

Baking time: 20–25 minutes

Oven temperature: 180 degrees Celsius

Serves: a few people, makes 12 muffins

Calories: same as with the banana muffins – eat just one and your body won’t notice.

Ingredients for chocolate muffins:

• 2 cups of wheat flour
• 1 cup of sugar
• 1 cup of rapeseed oil 
• half a cup of cocoa powder (the real, bitter kind)
• 1 cup of warm coffee (whatever kind you like)
• 2 eggs
• 1 heaped teaspoon of baking powder
• half a teaspoon of bicarbonate of soda 
• a bar of dark chocolate

How to make a little something chocolatey:

Mix everything into a smooth, even batter. I put all the dry ingredients in the bowl first, then add the coffee, oil and eggs and beat everything together with an electric mixer.

Towards the end add the broken-up chocolate and stir. Pour into muffin cases and bake for about 20 minutes at 180 degrees.

After 20 minutes, stick a skewer into the centre. If it comes out dry, the muffins are done. If it’s wet, give them a few more minutes in the oven. That’s it! Enjoy!