Apple Chocolate Chip Muffins – Random Recipes #32
This month’s Random Recipes has been restricted to puddings, cakes and bakes, which suits me fine. I picked my book the usual way using Eat Your Books and got Seaweed and Eat It: a family foraging and cooking adventure by Fiona Houston and Xa Milne.
My mind went into a bit of a frenzy trying to imagine what seaweed and chocolate would taste like and in what form I could possibly put them together. I had a look through the book and really there wasn’t a great deal I felt I could make from it – not that included chocolate anyway. So, I cheated a little, just a tiny bit. Before giving up on the book entirely, I thought I’d look to see if there was a suitable recipe I could adapt and I found one – Yummy Muffins. These muffins were unlike anything I’d made before as they used cream cheese and lemon juice so I was keen to try them. One of the ingredients was foraged berries. Well I didn’t have any of those to hand, but I did have plenty of windfall apples, so I used those instead. And of course, I added a bit of chocolate.
This is how I made:
Apple Chocolate Chip Muffins
- Sifted 300g flour into a bowl together with 1½ tsp of baking powder and ½ tsp of bicarbonate of soda and a pinch of sea salt.
- Stirred in 175g cardamom (caster) sugar.
- Peeled, cored and finely chopped 2 cooking apples making about 200g in total.
- Added this to the flour and stirred to coat.
- Chopped 75g of milk chocolate (35% G&B)
- Melted 90g unsalted butter in a pan over low heat.
- In a separate bowl, beat 90g cream cheese with the juice of half a lemon until combined.
- Beat in 2 eggs, followed by the butter.
- Beat in 125 ml sour milk – recipe stated ordinary milk, but I had some to hand that needed using up.
- Made a well in the centre of the dry ingredients and poured in the wet ingredients. Mixed gently until just combined.
- Spooned into 12 muffin cases and baked at 180°C for 25 minutes.
As we hadn’t been out of Cornwall, I didn’t have anything particularly exotic to offer the team on my return from annual leave, so these muffins went back to work with me instead. They quickly disappeared and the feedback I got was very positive, so I can say these muffins were a success and I shall be making them again.
These muffins were specifically created for Dom’s Random Recipes over at Belleau Kitchen.
As these muffins were meant to be made with foraged fruit and were in fact made by foraged windfalls, I am submitting them to Credit Crunch Munch which is hosted this month by Elizabeth’s Kitchen Diary. This is a monthly challenge run by Fab Food 4 All and Fuss Free Flavours.