This recipe is my own combination of 2 other recipes: Chocolate muffins and Blueberry muffins :) Muffins are easy to make and are great with afternoon tea. The cooking time is not too long so your kids won't wait too long before tasting your chocolate-blueberry muffins! You can also use raspberries in this recipe.
For about 12 muffins
Preparation time: 15 minutes
Baking time: 25 minutes
Difficulty: *
Ingredients:
- 2 1/4 cups (270g) flour
- 1/2 cup (60g) semi-sweet cocoa powder
- 5/8 cups (110g) softened butter - at room temperature
- 3/4 cup (150g) sugar
- 2/3 cup (160g) milk
- 3 eggs- 2 rounded teaspoons baking powder
- 1 cup (100g) fresh or frozen blueberries (you can use any other berries, like raspberries for instance)
Preheat your oven at 180°C / 350°F and place 1 paper cup inside each mold. If you are using silicone molds, butter them and sprinkle some flour in each mold.
In a medium bowl, sift together the flour, the cocoa powder, the baking powder and a pinch of salt.
In a big bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one by one, stirring well before adding the next egg.
Slowly add the dry ingredients, alternating with milk. We all the ingredients are mixed together, add the blueberries and incorporate them carefully.
Pour the batter into the molds and bake for 25 minutes. To test if the muffins are done, insert a metal skewer or sharp knife into the centre of a muffin. It should come out dry.
For about 12 muffins
Preparation time: 15 minutes
Baking time: 25 minutes
Difficulty: *
Ingredients:
- 2 1/4 cups (270g) flour
- 1/2 cup (60g) semi-sweet cocoa powder
- 5/8 cups (110g) softened butter - at room temperature
- 3/4 cup (150g) sugar
- 2/3 cup (160g) milk
- 3 eggs- 2 rounded teaspoons baking powder
- 1 cup (100g) fresh or frozen blueberries (you can use any other berries, like raspberries for instance)
Preheat your oven at 180°C / 350°F and place 1 paper cup inside each mold. If you are using silicone molds, butter them and sprinkle some flour in each mold.
In a medium bowl, sift together the flour, the cocoa powder, the baking powder and a pinch of salt.
In a big bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one by one, stirring well before adding the next egg.
Slowly add the dry ingredients, alternating with milk. We all the ingredients are mixed together, add the blueberries and incorporate them carefully.
Pour the batter into the molds and bake for 25 minutes. To test if the muffins are done, insert a metal skewer or sharp knife into the centre of a muffin. It should come out dry.
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