Tuesday, March 16, 2010
Chocolate walnut muffin
So it is with great relief the muffins turn out soft and light. Credit needs to go to the electric handheld mixer which has made light my job.
The texture is is closer to that of a cake, velvety and airy , without the heaviness of most muffins. Probably I overdid the batter with the electric whisk, which is a nice 'mistake'.
Recipe for Chocolate Walnut Muffins: (Makes 4 cups)
Unsalted butter 50g
Soft brown sugar 80g
1 small egg, lightly beaten
Pinch of salt
Plain flour 85g (top flour)
Cocoa powder 15g
Baking powder 1 tsp
Walnut 60g (toasted and chopped)
Sift cocoa, baking powder and flour. Set aside.
Beat the butter with sugar until light and pale in color.
Add in the egg then pinch of salt, beat until combined.
Add 1/2 of the milk and flour . Stir well then whisk.
Add the remaining milk and flour. Mix well.
Finally fold in chopped walnuts . Transfer batter to 4 muffins cups.
Bake at 180 C in a preheated oven for 30 minutes.