Chocolate Muffins
13 weeks since lockdown and our world on the Northern Beaches of Sydney looks pretty similar to our lives pre-pandemic. But are they really? There is a noticeable increase in stores that are closed long-term. Empty retail space reflects the hardship of an economic recession and a downturn in business. This has made me far more conscious of making affordable, healthy food and with this in mind comes this week’s recipe – chocolate muffins. A little healthy treat to boost our serotonin (happiness) but with ingredients that won’t break the bank!! Enjoy!
Benefits of this recipe:
Cacao – is a nutrient dense ‘Superfood’. It is packed full of magnesium (to reduce stress and improve mood), calcium, potassium, iron, zinc, copper and selenium. Its strong flavanols (antioxidants) act as anti-inflammatories which protect and repair the skin (so good for the complexion). Its compounds also assist in reducing blood pressure by opening up blood vessels allowing blood to flow more easily.
Wholemeal spelt flour – Spelt is an ancient grain related to wheat which is more easily digested (water soluble). It is high in fibre, vitamins B1, B2 and B3 as well as manganese and magnesium and is low GI. Its tougher husk protects the nutrients inside. Spelt has a nutty, slightly sweet flavour.
Butter (not margarine) - butter is made from churning milk or cream. It is much less processed than margarine! Butter’s high fat content gives baked goods their texture. It is all about balance! Margarine may be lower in saturated fat, but it contains harmful trans fats and additives that the body finds it hard to metabolise.
Eggs – an inexpensive, highly nutritious food rich in omega 3 fats, high quality protein, antioxidants and 11 vitamins and minerals. Eggs improve immune function (vitamin D), support healthy eyesight (lutein and zeaxanthin), boost metabolism (choline) and improve the body’s “good” HDL cholesterol levels.
Dark chocolate - packed full of nutrients – antioxidants, potassium, calcium, copper and magnesium. It is a super food with anti-inflammatory properties. It improves brain function, helps with stress, lowers blood pressure and tastes amazing!
Ingredients:
50g dark chocolate (organic, roughly chopped)
150g wholemeal spelt flour
2 tbsps cacao powder (organic)
1 heaped tbsp baking powder (gluten free)
¼ tsp himalayan/sea salt
1 large organic egg (lightly beaten)
40g raw caster sugar (rapadura makes the muffins denser, if that is your preference)
120ml organic milk (of choice)
50g unsalted butter (organic, melted and cooled slightly)
Method:
1. Pre-heat oven to 200C. Line a 12 hole mini muffin pan with paper cases (alternatively, the mixture will make around 9 standard muffins).
2. Sift the flour, cacao, baking powder and salt into a large bowl.
3. In a separate bowl mix together the egg, butter, milk and sugar.
4. Sieve the dry ingredients into the egg mixture. Swiftly fold everything together with a metal spoon. Don’t beat too much as the less mixing you do, the lighter the muffins.
5. Fold the chopped chocolate into the mixture. Minimum stirring again.
6. Divide the mixture between the muffin cases.
7. Bake on a high shelf in the pre-heated oven for 10 minutes for the mini muffins (standard sized muffins take about 15 minutes). You know they are ready when the top springs back when touched lightly.
8. Remove the muffins from the oven and cool in the tin for 5 minutes before transferring them to a wire cooling tray.
