I have two types of cake I can knock up in a hurry, without really thinking about it, and with a 99% chance of the right ingredients already residing in my kitchen cupboard. The first is a tray of brownies, the second is a batch of muffins. Both are adaptable, can be on the table in about forty minutes and, above all, are guaranteed crowd pleasers. I’ve already “done” brownies this week so when my gorgeous sister-in-law offered to pop by this afternoon with my baby nephew I decided to go the muffin route. Half an hour later the house was filled with the fragrance of coffee and chocolate; which is always a Good Thing!
Should you require a “little something” at short notice, you could do worse than these babies. They are adapted from a recipe of Susannah Blake’s in Muffin Magic. Please note that you can substitute gluten-free flour and/or non-dairy milk without any problems, I’ve done both.
In a big bowl mix 300g self-raising flour, 120g caster sugar, two teaspoons each of cocoa powder and instant espresso powder and 50g chopped dark chocolate.
In a jug beat 200ml milk, two tablespoons yoghurt, 1 egg and 85g melted butter; and then pour into the bowl of dry ingredients. Lightly and barely mix. If you under-combine with streaks of flour mixture still present you’ll get lovely light muffins. If you mix thoroughly, as you would a cake batter, your muffins will be rubbery. You don’t want that!
Spoon the mixture into twelve medium sized muffin moulds (I have two six-hole, silicon muffin trays. If you aren’t using silicon you’ll need to line with paper cases) and pop into a preheated 200C oven for twenty minutes.
Plump the cushions, hide that pile of paperwork, stick the kettle on and then hope your guests arrive before the muffins go cold. If they do cool too much remove from the tins/trays and stick in a hot oven for about three minutes. IF there’s any left you can do this for breakfast the next morning too, but don’t count on it…