Do you ever have a craving for something relatively specific and you just can’t find it anywhere? I have been craving a muffin for two weeks now. Not just any muffin, I wanted a chocolate chunk, wholemeal muffin. Now I realise that’s rather specific so I would’ve settled for a Choc chip one. I first discovered this delicious type of muffin at my local bakery where they sold absolutely giant, golden brown muffins with a crispy top and mammoth chocolate chunks scattered through out a moist a nutty centre. They called it ‘high fiber’ which I liked because it sounds super healthy but it really really wasn’t.
Unfortunately they stop selling it late last year and I haven’t been able to find a suitable replacement. On Wednesday, I couldn’t take it anymore. I was suffering from major Hump Dayitis and needed a sugar hit. I went for a meander through all my local cafes, hunting the elusive muffin and I couldn’t find one anywhere. I found mixed berry, carrot and walnuts, orange and poppyseed and just plain old chocolate. I think the Choc chip muffin maybe dead.
So began my search for the perfect recipe and I found that even most cookbooks don’t have recipes for choc chip muffins. Berry muffins, yes. Choc chip cookies, yes. Choc chip muffins no. Sad face. I didn’t want to just amend and existing recipe as I knew that the proportion of liquid ingredients to dry ingredients was important and I wasn’t confident enough to make it up.
I finally found what I was looking for on a food blog for ‘healthy mums’, I’m not sure what this says about me…. I amended it a bit in terms of the type of chocolate used and the baking time but in the end, it resulted in a wholemeal chocolate chunk muffin. Maybe not quite as yummy and decedent as the bakery one I loved and lost but a tasty and relatively healthy morsel that hit the spot.
Recipe below adapted from healthy mummy.com.
Long live the choc chip muffin!!!
* cooking oil spray
* 2 cups wholemeal self raising flour 240 grams
* 1/2 cup milk chocolate cut into chunks 100 grams
* 2 free-range eggs 100 grams
* 1 cup reduced-fat milk of choice 250 mls
* 1/4 cup olive oil 62.5 mls
* 1/4 cup honey 62.5 mls
* 1 tsp vanilla extract 5 mls
1. Preheat oven to 180C and lightly spray 12 holes of a muffin tin tray with cooking oil spray or line with muffin cases.
2. Sift flour into a large mixing bowl and combine with the chocolate bits.
3. Whisk eggs and combine with milk, olive oil, honey and vanilla.
4. Make a well in the flour mix and add all the liquids, stir to combine well.
6. Divide batter between each muffin tin hole and bake for 10-12 minutes until a skewer comes out clean when inserted in the centre.
7. Store leftovers in an airtight container for 2-3 days or freeze to defrost as needed.