Hiiiiiiiiii… you… *hits you virtually on the shoulder lightly*
Ok, so maybe my keyboard is having a little trouble working… or have my fingers just gotten out of practice in blogging?
Fine, you wrenched the truth from me, it is the latter. Gosh guys, can’t you give me anything? You still love me right?
Guys? Are you there? Hello? Am I being a bit clingy? – sorry, sorry I’ll stop, anything you want, so sorry! :P
But you see, there is a reason (actually many) behind me being a little lost for words and not being the regular Shakespeare that I undoubtedly am! ;) (no ego lost here, I assure you!)
- I feel like I have not had a blog for ages – After 6 weeks without commenting, cooking or even recipe searching, I feel like I have entered ‘regular teen territory’ – *shudder* – and that involves the wonderful world of lazing, eating and chilling. Yep, no hard work involved…
- I did have a French speaking exam and my 18th birthday after my main exams finished – so I really didn’t have much time until now… ahahaha (maybe slightly exaggerated..)
- I WANTED TO SHOW YOU MY NEW TATTOO OMG OMG – I got it today, and then immediately went to publish this post – was it painful? Hell yes. Was it worth it? Hell yes
Also I definitely need to say thank you for the multitude of ‘good lucks’ and ‘best wishes’ I received while I exammed (don’t judge, english is my worst subject by far – you guys were so supportive and wonderful!
And judging by the feedback, you guys fell in love with my guest posters as well – not that I can blame you, they were pretty fantabulous
So now, let bygones be bygones and let us toast to a wonderful new start to continuous blogging, thankfully! Unless the fluffy pillows on my bed get to me and you know…. OMG kidding guys, chill… I promise, I will stick to my baking schedule! – no need for those pitchforks and cliched torches right?
To toast to you all, I decided to not use champagne, though I am allowed to drink it now (not in the US, I know :P) but muffins. Big, rich and deliciously dark chocolate muffins. Now remember, these are a breakfast food, not cupcakes, so I did not make them overly sweet.
I simply put an uber sweet surprise in the centre.
And studded them with chocolate chips.
And ate them slathered in Nutella.
See, total breakfast food! Obviously…
Can’t wait to be back and baking and posting on schedule for you guys! Next up? Maybe some more breakfast food, maybe something to do with cookies and cream? Who knows…
Mud Chocolate Chunk Muffins
Adapted from: Brown Eyed Baker
- 113g salted butter, chopped
- 80g dark chocolate
- 2 cups SRF (self raising flour)
- 1 cup granulated sugar
- 1/2 cup brown sugar (leave out if you don’t want the muffins too sweet – that is what I did)
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp coffee granules
- 1 1/4 cups buttermilk (I didn’t have any, so I dropped literally a few drops of lemon juice into milk and voila!)
- 1 large egg
- 1 tsp vanilla essence
- 2 cups chocolate chips
- Sweet surprise – like mini chocolates – I used this box of Roses chocolates from Cadbury
- Preheat oven to 190 degrees C
- Spray or place muffin cups in a 12 holes of a regular muffin tin
- Melt butter and chopped chocolate in a bowl over a saucepan of simmering water. Remove from heat
- In a large bowl, whisk the flour, sugars, cocoa and baking soda and coffee granules
- In another bowl, whisk together the buttermilk, egg and vanilla essence
- Make a well in the dry ingredients and pour in the liquid ingredients and the chocolate mixture
- Using a rubber spatula, gently fold the mixture together till just combined
- Stir in the chocolate chips
- Fill each muffin cup halfway with batter
- Place a small surprise in the centre (I chopped some of the chocolates in half!)
- Spoon batter on top into each muffin cup and smooth over top – these muffins do not ‘come out’ and fall, they continue to rise but still do not fill the muffin cups up completely
- Bake for 7 minutes at 190 and then turn the heat down to 170 degrees and bake for another 13-15 minutes (so they do not dry out)
- Check to see if cooked by inserting a metal skewer in and if it comes out clean or with a phew crumbs, you are good to go!
- Take out of the oven and transfer to a metal wire rack
- Cool in the mould for 5 minutes before removing and cooling to room temperature (if you can wait – they are extra crumbly when soft and warm!)