In the midst of exams and study week, sometimes I just want any kind of distraction. Something to think about that has nothing to do with cardiovascular disease, the respiratory system or the kidneys. Something that has nothing to do with patients, sickness or hospitals.
Enter procrasti-baking. One of my favourite things that makes me think about nothing is baking…. And drinking tea… And preparing a fancy tray of tea and muffins to take up to the study to continue doing what I have been avoiding for the last few hours.
I was thinking I could use the strawberries I still have in the freezer from the Strawberry Summer Cake
(especially since I have added more strawberries to my frozen stock since then), and the chocolate that we have had in the pantry for ages (I just can’t bring myself to eat plain chocolate unless it is Lindt) – but couldn’t find a decent recipe anywhere on the web.
I turned to my cookbooks for help and found one that only needed slight adaptation. I really didn’t plan to blog them but they were so good, and uni friends have asked for easy muffin recipes – so apologies for the phone photos.
This recipe is adapted from one in ‘The Essential Vegetarian Cookbook’
– which is such a great book especially for anyone who has trouble trying to think of ideas for veggo meals.
Strawberry Chocolate Muffins
- 1 ¾ cup self raising flour
- pinch salt
- 1 tsp baking powder
- ½ tsp bicarb
- ¼ cup caster sugar (plus extra to sprinkle)
- 1 punnet of chopped strawberries (half in mixture, half reserved for top of mixture)
- 100g chocolate, chopped
- 1 egg
- ¾ cup milk
- 60g butter, melted
Preheat oven to 210 degrees C. Grease a 12 hole muffin tin (or use cupcake liners).