Chocolate Muffins

Chocolate Muffins
I seem to have gone chocolate mad, but I am actually looking at ways to enjoy that chocolate taste in a more healthy way. Well that is my excuses over!
These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Makes 12 medium sized muffins



These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Put 12 paper cases in a 12 hole muffin tin and preheat the oven to 190C/ gas mark 5.

Ingredients
180g self-raising flour
20g cocoa
40g butter
70g coconut oil, I use creamed coconut from the Asian supermarket
Sufficient milk to make up to 300ml when mixed with the butter and coconut
1 egg, beaten
2 tbsp soft brown sugar
2 tbsp clear honey

Sift the flour and cocoa together in a mixing bowl.
Put the butter and coconut oil in a microwavable jug and heat until they melt.
Top up to 300ml with milk.
Beat the egg into the milk mixture and pour into the flour.
Beat with a spatula or wooden spoon for a minute then put a tablespoon of the batter into each paper case.
Bake for 15 minutes until springy to the touch.

You can add 50g chocolate chips or dried sour cherries.
Make them into even more scrumptious delights by cutting off the top and filling with either chocolate buttercream, black cherry jam or simply black cherries pureed or my favourite Nutella. I am sure there are many other delicious fillings for these, so make up your own.

Chocolate Moments

These are most heavenly, the fudge filling takes a bit of time but is so easy even so. The biscuits are not too sweet which balances the fillings sweet taste. I have used half milk and half dark chocolate as well in the filling, but prefer the deeper chocolate flavour of using all dark chocolate. Have a go both ways and see which you prefer.


Chocolate Moments Recipe

For the fudge filling:
85g clear honey
100ml coconut milk
170g dark chocolate, broken into small pieces
40g butter

Place everything in a heatproof bowl over a pan of simmering water and leave to melt together for about 20- 30 minutes, check the pan doesn't boil dry. Stir once after the butter has melted. This can be done in the slow cooker and left for 2 hours on medium or low heat. If you do it in the slow cooker, don't add the butter until the 2 hours has elapsed. Melt it first then add to the mixture.
Use a ballon whisk to beat the mixture together , do this for about 5 minutes.
Pour into a shallow dish and place in the fridge for at least 4 hours before using.
Any fudge filling leftover will keep in the fridge for a week.

For the biscuits:
200g soft butter
180g plain flour
20g cocoa
50g cornflour
50g icing sugar
1/2 tsp vanilla extract

Cream the butter with an electric mixer or put everything in a food processor and mix together to form a soft dough.
If using a hand mixer, sift the flours, cocoa and sugar together and add to the butter in 2 lots. Whisking both times to make a soft dough.
Preheat the oven to 170C/ gas mark 3 and place a sheet of baking paper on two large baking sheets.
Roll walnut sized pieces of the dough between your hands, it will be very soft so do this quickly. Press down with the flat of your hand and bake for 12-15 minutes in the oven, don't overlook them or the cocoa will turn bitter if it burns.
Allow to cool then sandwich 2 biscuits together with the fudge filling, I use about a teaspoon for each one.

Almond Butter

I made some almond butter today. It's delicious and very easy to make. You will need a food processor, however. But if your nut crazy like me and my son, Josh it is a dream.
Buy your almonds from an Asian supermarket as they are much cheaper as they come in larger quantity packs. Mine were £5 for 750g. They keep in an airtight container if you don't use them all.
I make about 300g at a time as you can't fill your processor any more than about a third full or you will overwork your machine.

Ingredients
300g raw almonds
Pinch salt
1tsp coconut oil
1tsp honey
The last three ingredients ar optional, but they add flavour. Add a little more salt and honey if you wish.

1. Preheat the oven to 170C/ gas mark 3.
2. Place the almonds in a single layer on a large baking tray. Roast in the oven for 8 minutes.
3. Put the coconut oil, salt and honey in your processor.
4. When the almonds have had their roasting time pour into the processor.
5. Process for about 2 minutes then push all the grains down from the sides. Keep processing for about 15 minutes, stopping regularly to push the paste down from the sides.
The mixture is ready when the grains stick together and look shiny.
6. Spoon the butter into a clean lidded container.
Serve on bread or with vegetable sticks.
You can add a knob of butter and a teaspoon brown sugar for another dimension to the flavour.

Easy Cheese Biscuits

I just fancied a savoury snack, usually it's oat cakes with a little cheese, but they had all gone. So I decided to make some savoury biscuits and add some cheese. They are really delicious and so easy.

Makes about 10 biscuits

Ingredients
120g plain flour
Pinch of salt, more if you like them salty, but remember that the cheese is salty
1/4 tsp cayenne pepper
1/4 tsp mustard powder
60g butter
10g ground almonds or semolina
80g cheddar cheese, use a strong flavoured one for the best results
1 small egg, beaten

1. Preheat the oven to 170C/ gas mark 3 and place a piece of baking paper on a large baking sheet.
2. Sift the flour, salt, cayenne and mustard into a bowl and rub the butter into the dry ingredients until it is like breadcrumbs.
3. Stir in the almonds or semolina and the cheese.
4. Add the egg and stir in well to combine. Bring together with your hands.
Or if you have a food processor or mixer put all the dry ingredients in together and whiz until breadcrumbs are formed and add the egg and process until a dough ball is formed.
5. Break off walnut sized pieces of dough and roll into a ball. Place on the baking sheet until you have about 10 pieces.
6. Press each one down with your hands until flat.
7. Bake for around 12-15 minutes until light golden brown.
8. Allow to cool for few minutes on the tray then lift on to a cooling rack.