Muffins are easy to make – just remember not to stir too much and overwork the batter or you will end up with a dense texture instead of light, fluffy muffins. Here’s our chocolate and macadamia muffin recipe.
- 350 g plain flour
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- 150 g milk chocolate, roughly chopped
- 150 g roasted macadamia nuts, roughly chopped
- 135 ml grapeseed oil
- 3 eggs, lightly beaten
- 100 g natural yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 165°C, fan-forced. Lightly grease a ½-cup muffin pan and line with baking paper.
Place the dry ingredients – including the chocolate and macadamias – in one bowl, the wet ingredients in the other. Keep aside a little of the chocolate and macadamias to decorate the baked muffins.
Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin, not a fluffy one.
Spoon the mixture into the prepared muffin pan and bake for 40 minutes. Check with a skewer – insert in the centre of a muffin – if it comes out clean, the muffins are ready.
When the muffins are cool, drizzle some melted chocolate on top and sprinkle with the macadamias.
The Blue Ducks, Mark LaBrooy & Darren Robertson (Plum, $39.99, pbk).