When I enrolled my kids in school it never occured to me that I had just embarked on a twelve year journey into the world of fund raising. Our school P&C funds a wide range of resources, services and facilities for the school. What we do requires large sums of money, and enormous amounts of effort to raise it.
Our school’s next fundraising event is a trivia night. This is a big one the fund raising calendar: there’s always a lot of people, and they always raise a lot of money. It is also a parents only event, with food and alcohol served: the perfect recipe to encourage everyone to dig deep and spend. One of the key money spinners is the silent auction, and the key to the success of the auction is having a decent range of items available to bid for. With this in mind, a friend of mine has come up with the brilliant idea that we should team up and offer up a catering service for a child’s birthday party. Well I guess we’ll find out how brilliant the idea is after the event!
Since agreeing to this plan I have been experimenting a bit with some ideas. I’ve started with the idea that for most of the kids I know there is nothing like mixing chocolate with more chocolate. These muffins are adapted from one of my grandmothers recipes.
Double Chocolate Muffins
- 2 c plain self-raising flour
- 4 T cocoa powder
- 1 c brown sugar, packed
- 100 g dark chocolate bits
- 2 T cherry brandy (optional)
- ½ t ground cloves
- 2/3 c milk
- 100 g butter, melted
- 2 eggs, lightly whisked
- 100 g dark chocolate extra
Grease 12 hole muffin pan (1/3 c capacity) or line with muffin cups. Preheat oven to 180C.
Place flour, cocoa, sugar and 100g choc bits in large bowl and mix together. Separately whisk milk, butter and eggs together. Pour into the flour mixture and stir with large metal spoon until just combined. Spoon into muffin tray. Bake for about 20 minutes or until skewer inserted in to the middle of a muffin comes out clean.
Once muffins are cooked, melt remaining chocolate and spread over muffins. Decorate as desired.