Not that I’m obsessed, but Bobcat gets very little sugary stuff. Much less than his friends. He’s quite hyper anyway. The other day we were invited to a birthday party. (I mean, Bobcat was invited, got party bags and a thank you note for the present later, NOT ME.) He was snacking on some fruit pieces when the birthday cake arrived and because he’s never seen a Victoria sponge-cake with rainbow icing before, he rejected it immediately and didn’t even want to have a bite. He gets some sweet stuff though, like low-sugar biscuits for toddlers, oaty bars, home-made muffins, and if I’m not watching some ice cream from daddy.
This is why I like this recipe: it does contain some sugar, but not too much. No tricks here, the chocolate and the white choc chips will do the magic. It is also very presentable whenever you have children guests or you need to impress your mummy friends. Very easy to prepare and the method below should give you 12 handsome muffins.
250g self-raising flour
1 tsp of vanilla extract
1 generous tsp baking powder
7 tbsp of soft brown sugar
1 tbsp of light in colour olive oil (or other vegetable oil)
2 tbsp of cocoa powder
70g of white choc chips or white chocolate pieces
1 large egg
250ml full fat milk
Weigh out all the dry ingredients into a large bowl. Put all the liquid ingredients into a cup and mix them well. Now pour the liquid over the dry ingredients and combine them. As you might know already, you only need to mix it roughly, the batter needs to stay lumpy. That’s a golden rule with muffins.
Preheat oven to 200C when everything mixed, before you start to scoop them into the paper cases.
Scoop the mixture into the muffin cases and they are ready to go into the oven for about 20 minutes. keep an eye on them, when they are nicely risen, check one of them with a fork. It shouldn’t be sticky.
When ready, have one for yourself. Everyone knows that muffins always come in a set of 11 🙂