Have you been in a situation when things in your life are happening so fast and all at the same time? When posting an entry on your blog is close to impossible? I have, I am actually in that phase, but I AM NOT complaining, don't get me wrong. It's actually exciting! My sadness kicks in whenever I think that I have not posted anything for a week already or close to that. I know I can cut some sleep time and do the posting but since I love myself and deserve a good sleep, I'd rather not. I'll just pray that you, my readers, will still be there when I come back, would you?
So much so for my life updates...the important thing is that I am here and writing about a delicious muffin!
This is my entry for the week's Muffin Monday (I know, it's Wednesday already, please bear with me) and when I saw the recipe sent by Anuradha of Baker Street, I really squeezed my baking time between meetings and work. I need this, I need to bake, I need my therapy :)
So here it is, a brownie and muffin in one! For you chocolate lovers out there, this one is for you.
CHOCOLATE BROWNIE MUFFIN
Original Recipe from Women's Weekly Home Baked
Cook's notes:
I did not change much except to replace the full nutella portion with 1/2 chocolate ganache and a 1/2 Tbsp Nutella. Why did I do that? Because, I only have that much nutella when I baked this and going to the nearest supermarket will take time. I'm actually disappointed for doing so because I love Nutella and would have used a cup of it if only I have one in my cupboard. It still tastes awesome anyway, minus the mouth watering taste of nutella.
Oh, and by the way, I baked the remaining batter in a square pan resulting to a brownie *wink*
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week
So much so for my life updates...the important thing is that I am here and writing about a delicious muffin!
So here it is, a brownie and muffin in one! For you chocolate lovers out there, this one is for you.
CHOCOLATE BROWNIE MUFFIN
Original Recipe from Women's Weekly Home Baked
2 cups Self Raising Flour
1/3 cup cocoa powder
1/3 cup caster sugar
60 grams melted butter
1/2 cup chocolate chips ( I used bitter sweet chocolate chips)
1/2 cup chopped pistachios ( I used cashew nuts instead)
1/2 cup nutella
1 egg, lightly beaten
3/4 cup milk
1/2 cup sour cream
Instructions:
Preheat the oven to 400F
In a large bowl, combine flour, cocoa powder, sugar.
Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.
Stir in the pistachios and chocolate chips. Spoon the mixture into a prepared muffin tray.
Sprinkle some nuts on top (if you prefer)
Bake for 20 - 25 minutes
1/3 cup caster sugar
60 grams melted butter
1/2 cup chocolate chips ( I used bitter sweet chocolate chips)
1/2 cup chopped pistachios ( I used cashew nuts instead)
1/2 cup nutella
1 egg, lightly beaten
3/4 cup milk
1/2 cup sour cream
Instructions:
Preheat the oven to 400F
In a large bowl, combine flour, cocoa powder, sugar.
Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.
Stir in the pistachios and chocolate chips. Spoon the mixture into a prepared muffin tray.
Sprinkle some nuts on top (if you prefer)
Bake for 20 - 25 minutes
Cook's notes:
I did not change much except to replace the full nutella portion with 1/2 chocolate ganache and a 1/2 Tbsp Nutella. Why did I do that? Because, I only have that much nutella when I baked this and going to the nearest supermarket will take time. I'm actually disappointed for doing so because I love Nutella and would have used a cup of it if only I have one in my cupboard. It still tastes awesome anyway, minus the mouth watering taste of nutella.
Oh, and by the way, I baked the remaining batter in a square pan resulting to a brownie *wink*
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week
I completely understand. I'll be transitioning from being a stay-at-home mom to working full time outside the home NEXT WEEK, so I expect my posts will be less frequent, too. We'll still be here! Love that you baked the leftover batter in a square pan. They would make pretty good stand-ins for brownies. :)
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