Double Choc Muffins

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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.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

5 responses »

  1. Those look amazing… and taste even better I’ll bet. Could you just drop around a couple to my office forthwith… for taste testing purposes of course.

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