Chocolate and walnut muffins
Walnuts and chocolate have always been good friends, so it’s no wonder that these simple chocolate and walnut muffins are absolutely delicious. I made them a bit more healthy and dairy-free by using whole wheat flour, reduced sugar and dairy substitutes. I like eating them as baked, but feel free to top them with buttercream, icing, chocolate glaze or just dust them with icing sugar – they actually make a perfect base for Halloween, Christmas etc cupcakes.They go really well with my morning coffee or afternoon tea!
Ingredients
Method
- Preheat oven to 190 C degrees.
- Melt the butter and let it cool.
- Set 1 spoonful of flour aside and place the rest in a large bowl. Add the baking powder, salt, spices and cocoa powder.Combine well.
- Whisk the egg lightly, then stir in the cooled butter and milk.
- Coat the raisins & walnuts with the flour you’ve set aside, then add them to the egg mixture and combine gently.
- Add the egg mixture to the flour mixture, mix gently with a wooden spoon.
- Spoon the batter into muffin tin lined with paper cups or into silicone muffin cases.
- Bake the muffins for 25 minutes until golden.
- Let them cool in the tin/cases for 5 minutes, then move them to a wire rack.
- When completely cool, decorate them to your liking.