This is what I cooked with the children this week. It was almost a case of too many cooks spoil the broth as there were nearly not enough jobs for three children which meant that the mixture was definitely over stirred which is not a good thing for muffins. They still worked out but not quite as well as they have in the past.
Ingredients
300g self raising flour
4 tbs cocoa powder
115g soft brown sugar
200g dark chocolate broken into small pieces
2 eggs
375 ml buttermilk (see cooks tip below)
Method
- Preheat your oven to 220 C or if you are cooking with children leave it for a while as the oven will probably be sitting at temperature for a while!
- Brush your muffin tray with butter or use a paper cases. The mixture should make 12 largish muffins.
- Sift the flour and cocoa into a large bowl. Stir in the sugar and chocolate, reserving a couple of tablespoons of chocolate chips for the top of the muffins.
- Break the eggs into the buttermilk and stir to combine.
- Make a well in the flour and cocoa and pour in the milk and the eggs.
- Stir the mixture until the flour is just combined. It will be a bit lumpy, but don’t worry about that.
- Spoon the mixture into the paper cases or muffin tin and sprinkle the reserved chocolate chips on top.
- Cook for about 30 minutes until a skewer comes out clean. Leave to cool for 5 minutes before removing from the tin and cooling on a wire rack.
Cooks tip
You can buy buttermilk but it is really easy to make your own.
- Pour 350 ml milk into a jug.
- Put 20 ml of lemon juice into the milk and stir.
- Leave for 5 minutes and then use as directed in the recipe.
ChilternEats 