I haven't given these muffins their correct title because it might put you off baking them. The title should read cocoa courgette muffins. Please don't let the courgette put you off.
Chocolate muffins can often be dry, sorry affairs that look so much better than they taste. These muffins look as good as they taste and taste as good as they look. There is no hint of courgette flavour but the courgette does bring a delicious moisture to the mix in the same way carrot can to a carrot cake.
OK, that's the sales pitch over, here's the recipe.
Makes at least 12 standard size muffins.
You will need a muffin tin or two, muffin cases, two large bowls and an oven pre-heated to 190˚C or 160˚C if you have a fan oven.
- 280g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 2 tsp cinnamon (weird I know but have faith)
- 3 tbsp cocoa powder
- 1 egg
- 140g soft brown sugar (I didn't have this so used 100g natural granulated and 40g light muscovado)
- 60ml milk
- 2 tsp vanilla essence (not quite so weird but still a little strange)
- 340g grated courgette (I used course grater although recipe said finely grated and I didn't peel the courgette although you can if you want to)
- 90ml corn oil
- 85g optional chocolate chips (the recipe said raisins which I thought sounded disgusting but you could always try it as an alternative)
- Put muffin cases in muffin tins and if you haven't turned the oven on, do so now.
- In a large bowl stir flour, baking powder, bicarb of soda, salt, cinnamon, cocoa powder and choc chips (or raisins) if using. If you're keen then you can sieve this. I'm not convinced sieving makes any difference and I only ever stir with a fork.
- In another bowl beat egg with a fork. Add sugar, milk, vanilla, courgette and oil and stir well.
- Pour the wet ingredients into the dry and stir. Do not be tempted to use an electric mixer at all because you will ruin your muffins. Have faith, use a spoon and stir. If it's anything like the batch I made today you will think that there's not enough of the wet ingredients to mix in all of the dry ingredients. Persevere because it is possible. It will be a fairly stiff mixture because the courgette releases moisture when it's baking. Just make sure that no dry flour is visible when you've finished stirring.
- Spoon this mixture into the muffin cases and bake for 20 minutes ish. I usually turn them in the oven at 17 minutes to make sure they bake evenly.
- They are cooked when tops spring back when pressed
It is customary for the cook to make a cup of tea towards the end of the baking time which is to be enjoyed with one of the muffin batch. It's very important to check the quality of one's own baking.