American Chocolate Muffins

09 October 2010


I l
ove everything chocolatey. Muffins are no exception. After trying some different recipes for american muffins, I finally found one that is worth sharing. This recipe comes from the swedish webpage Dagens Muffin and is on the top of the voting list. I can understand why. These muffins turns out very tender and moist and not too sweet, and they raise a lot while baking. The recipe is very easy to follow, done in two steps only. This recipe is recommended by me.

Note! The actual recipe calls for one whole dl of cocoa powder and I think that is way too much, so I cutted it down to 30 g, which is more than enough.


Makes about 12 large (american forms) or about 25 small

I n g r e d i e n t s

4 dl all-purpose flour
1 3/4 dl sugar
4 tsp baking powder
2 tsp vanilla sugar
2 pinch salt
30 g cocoa powder
1 egg
3 dl milk
1 dl oil
175 g dark or light chocolate, chopped
(50 - 100 g nuts and fruits - optional)
                                                                              

1. Combine flour, sugar, baking powder, vanilla sugar, salt and cocoa powder
2. Stir and combine well
3. Whisk egg, milk and oil with an el-mixer for about 1 minute
4. Stir the dry ingredients in the egg batter until a smooth mixture (do not over mix)
5. Pour the batter in small or large muffin forms a little more than 1/2 of the form
6. Put chunks of chopped chocolate (nuts and fruits) on the muffins and push them a little down in the batter


Bake in a moderately hot oven at 175C for about 20-25 minutes (15 minutes if using small forms) at the middle of oven


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