Now is that time,
Those moments when I want to develop recipes that’ll suit everyone.
There are so many things I think about once a recipe is born.
First are the ingredients.
I think of ingredients that’ll be available to everyone at home,
I try to choose ingredients that don’t require leaving the house to the supermarket.
And now comes a sensitive issue in the country today – the shortage of eggs,
Which I also take into account.
Along with all these thoughts,
It’s important to me not to give up the quality of my recipes,
And the standards they must meet.
My pastry must be delicious,
But not just delicious,
It has to make you say “wow delicious” between bites.
In addition to taste, the airiness and softness of my pastry are important to me as well,
And those who have tasted pastries without eggs, know that this is something that isn’t obvious.
Continue to the gentleness.
I have to have my pasty super soft.
From the gentleness let’s move to visibility,
Because we also eat with our eyes,
And that cannot be argued.
I have been up since 5am.
Write and delete components,
Mix them and feel the batter,
Bake and taste.
I think that since this morning I have already eaten 10 chocolate muffins,
Each with a different texture and taste.
It was 9am when Michael came and hugged my leg while I took the winning muffin pan out of the oven.
He told me “Mom I love you and I also love chocolate”.
I looked at him and smiled a huge smile,
I’m full of oxytocin, love and lots of sugar after all the tasting I did this morning.
I told him “I love you too my love, and I love chocolate too”.
I didn’t need more than this signal that came to me in the form of my angel Michaeli to understand that I had succeeded.
I glanced at the muffins and saw how plump and tall they were.
I gave them a tiny squeeze with my finger and the resistance was amazing.
There, at that moment I realized we had it.
Noy and Michael stood behind me,
They both have big, bright blue eyes,
They smell chocolate that caressed the air in the kitchen,
Waiting for the long-awaited bite.
That bite that the imagination drifts to as soon as the eyes meet these muffins,
And the nose meets their rich smell.
These muffins are mainly suitable for adults but also for children.
They’re double, double, double, double chocolate,
They’re chocolatey, deep and rich.
They have a slightly bitter chocolate taste,
And they’re the kind that make you lie down on the couch after eating,
When our tongue is still a little dirty from chocolate.
The smile is huge and the cheeks meet the ears.
There’s a respiratory swirl around the wonderful energy that chocolate has given us,
And the soul is happy,
It embarks on a journey of pleasures and a lot of peace.
To feel this wonderful and powerful experience,
You have to heat an oven,
Melt some chocolate,
And in a few minutes your oven will contain this chocolatey happiness.
Enjoy, have fun and taste,
Rich, healthy and happy chocolate days 🙂
Powerful Double Chocolate Muffins
Ingredients: suitable for 12 muffins in a muffin pan
- 100g dark chocolate (no more than 60% cocoa solids)
- 1¼ cups non-dairy milk
- ¼ cup sugar (for alternatives, have a look at “A little extra from me”)
- 1 tablespoon white vinegar (for alternatives, have a look at “A little extra from me”)
- Pinch of salt (very important)
- 1 cup corn flour (for alternatives, have a look at “A little extra from me”)
- ½ cup cocoa powder
- 3 tablespoons olive oil
- 2 teaspoons baking powder
For the chocolate cream:
- 100g drak chocolate
- ¼ cup non-dairy milk
- 1 tablespoon olive oil
- Preheat the oven to 355°F (180°C) on turbo mode, and line a muffin pan with muffin liners.
- Put the dark chocolate broken into cubes and the non-dairy milk in a bowl and melt in the microwave in pulses of 30 seconds until you get a smooth and shiny chocolate.
- To the bowl add the sugar, white vinegar and salt and mix lightly.
- To the bowl add the rest of the ingredients, the cornflour, cocoa, olive oil and baking powder and mix again. Pay attention, it’s very important to mix the batter very very well. You’ll see how it thickens and becomes uniform and mesmerizing while mixing.
- With the help of an ice cream scoop or two tablespoons, transfer the batter to the muffin pan. Note that you should fill each socket ¾ of the way, so the muffins don’t slide.
- Put the muffin pan in the center of the oven to bake for 12-15 minutes or until a toothpick comes out dry from the mixture.
- Take out of the oven and cool for a little while.
- Let’s make the chocolate cream: put all the ingredients in a bowl, the dark chocolate, the non-dairy milk and the olive oil. Melt for about a minute in the microwave and mix well.
Spread a spoonful of chocolate cream on top of each chilled muffin and enjoy every bite 🙂
A little extra from me:
- The muffins can be kept in the fridge in a sealed box for up to 3 days.
- I don’t recommend changing anything in the ingredients of the recipe, this is the perfect formula to get the perfect texture.
- You can substitute the sugar for ¼ cup of maple syrup, but I don’t recommend making this change.
- You can use white vinegar / regular vinegar / apple cider vinegar / white wine vinegar.
- You can substitute the corn flour for tapioca flour.