This recipe for chocolate muffins really needs a large muffin tin as I had batter left over. A baker’s dozen would have been perfect had I thought about using my silicone moulds. But I was baking with Hannah who was very impatient to try these. She had one while still warm, and one was saved for her breakfast.
When I was completing my degree I was fortunate enough to work for two experts in their fields. One was a psychiatrist who specialised in ADD/ADHD. He was conducting research into this for publication and I did a lot of work for this. The joys of being an undergraduate! I learnt a lot from him, and it really came in handy ten years down the line. The other person I worked for was renown for his treatment of patients with OCD. Obsessive Compulsive Disorder when chronic can be debilitating. Having seen first hand what this does to a person has made me hyper aware of the tell tale signs. However, many people display repetitive behaviours that are not concerning. I am a counter. I count nearly everything I do. From using the grinder to how many times I rinse my teeth. My counting is not obsessive or necessary.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Muffins ♥ #LavenderAndLime Click To Tweet
I also like things to be lined up perfectly. My pantry is the finest example of this. All the containers are the same size, albeit different heights. And each one is labelled. The labels have to face outwards, for my sanity as well as my need to know what is where. When I bake this makes it easy for me to reach for what I need. And anything that makes my life easier has to be good for me. I also like things to be lined up on my desk and our lounge table. You would not believe this if you came to my office as I have so much lying around. That is because my desk is used by other people as well. And I just cannot keep everything neat and tidy as I would like it.
Click on the links for conversions and notes.
- 300 mls milk
- 80 mls canola oil
- 2 eggs
- 10 mls vanilla extract
- 270 g flour
- 150 g xylitol
- 42 g cocoa powder, sifted
- 12 g baking powder
- 2.5 mls fine salt
- Preheat the oven to 200° Celsius
- Place the milk, oil and eggs into a stand mixer bowl and whisk until light and fluffy
- Place the flour, xylitol, cocoa, baking powder and salt into a medium mixing bowl and give a quick stir to combine
- Pour into the milk mixture and stir with a spatula to combine
- Divide between the holes in a muffin tin, either sprayed with cooking spray or lined
- Place into the oven and bake for 23 minutes
- Remove from the oven and place the tin on a wire rack to cool for 10 minutes
- Carefully remove the muffins from the tin and place onto the wire rack to cool for at least another 5 minutes before eating
View the previous posts on July 25:
- 2022: Berbere Spice Blend
- 2021: I See a Leopard
- 2018: International Scone Week 2018
- 2013: Café De Paris Butter
- 2012: Amarula Cured Ostrich Carpaccio
- 2011: Baked And Delicious
- 2010: Foodbuzz 24×24