Dark Chocolate Chocolate-Chip Muffins

Oh how much I adore her! Nigella, I mean. She is beautiful & smart, can cook up a storm, tends to talk in sheer poetry, and makes me wanna shift to a house near her’s, getting invites for lunch, dinner, cookies, cakes, teas and what-nots. I just want to be her friend, and I know I am in queue – maybe in the 1-billionth position?

Well, nevertheless, I do adore her. And whenever I watch her show, I tend to run to the kitchen and try and whip up something yummy. Sometimes, these urges die a pre-mature death, sometimes I experiment a bit and fail… But some lucky times the adventure ends up in something like this:

Doesn’t that look gorgeous?

Ok let me re-phrase.

Does not that simply look G O R G E O U S!? Yes, it does. Ummmm, and it tastes even better than it looks.

Choco-lovers, rejoice, and join me in taking a moment to get up from your seats and do a little victory/happy/chocolate-induced-trance jiggle. There we go.

Now lets get back to the recipe.

It is a Dark Chocolate Muffin with a sprinkling of Chocolate Chips on top and, of course, in the batter too. I was not too sure about the texture but trust dear Nigella to know exactly what she is talking about. Even though it had that (lovely) bitterness to it, and usually, M is not much of a dark-chocolate fan, he ended up gobbling up two in a row. I don’t blame him. It was just perfect.

*Sigh*

Dark Chocolate Chocolate-Chip Muffins

I borrowed the recipe from here and made a few minor adjustments.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 3 tablespoons heaped best quality cocoa powder that you can find. Alternately, use 2 tablespoons for non-dark, no bittery taste
• 3/4 cup superfine sugar/castor sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1 tablespoon yogurt
• 1 teaspoon plain white vinegar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Procedure

Absolutely easy to make.

1. Just put the flour, baking powder, cocoa, sugar and 3/4 cup of the chocolate chips into a large bowl. Mix it all.
2. Now, pour all the liquid ingredients (including yogurt and vinegar and vanilla) into another bowl. Mix everything together.
3. Mix the dry and wet ingredients together. Don’t worry about lumps – Nigella always says that a lumpy batter makes the best muffins.
4. Spoon the batter into a prepared muffin tray.
5. Sprinkle the remaining 1/4 cup chocolate chips on top of each muffin.
6. Bake for 20 minutes or until the muffins are done in a pre-heated oven at 200 degrees Celsius for 20 minutes.

DONE! One piece of this, and I can even brave a Monday morning. Breakfast for tomorrow What about you guys?

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