This muffin recipe puts a twist on the regular choco chip muffin by adding spices. I used a spice I found in the Sunday Riverside market in Cardiff. It’s called Victorian cake spice. I’m not really sure what’s in it – if you know, feel free to enlighten us! But it smells of Christmas, of cinnamon and nutmeg!
I’ve made this a few times now – to share at work, to give us a present for Kielo, and, now, for our friends Helen and Phil.
- 100 g softened unsalted butter
- 100 g caster sugar
- 100 g dark muscovado sugar
- 5 tbsp milk
- 150 ml sour cream
- 2 free-range eggs
- 250 g plain flour
- 1 tsp mixed spice
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 200 g dark chocolate chips
- 12-cup muffin tray, lined with muffin cases
- mixing bowls
- handheld mixer
- pre-heated oven at 190˚C
What to do:
- Mix butter and sugars in a bowl and mix well.
- Beat in eggs.
- Add milk and cream and mix until everything is thoroughly mixed.
- In another bowl, sift flour, spice, bicarbonate of soda, and cocoa powder.
- Mix the wet and dry mixture very well. I just use a spoon at this stage and not the handmixer.
- Add the chocolate chips. Mix well, agin with a spoon.
- Spoon mixture on the muffin cases.
- Bake for about 28 – 30 mins then take out from the oven and let it cool in the tray for about 10 mins. Transfer to a wire rack to cool properly.
Maybe this is more of a Christmas muffin… but so far no one has objected to a little taste of Christmas in the summer.