I’m told that it is socially acceptable to eat muffins for breakfast, even if they contain very breakfast-unfriendly things. My love for chocolate is well-documented, and while I approve of chocolate mixed into breakfast things – Coco Pops, Nutella, Coco Pops Munchers – I cannot reconcile lumps of it for breakfast. However, I decided to put my personal feelings aside and make something that people could eat at breakfast, lunch or dinner. Or even brunch. So I settled on muffins; but what kind? Chocolate seemed obvious (at least to me) and something healthy. OK, so jam is not that healthy, but it contains fruit and gives lovely gooey centre.
I used the Hummingbird bakery’s recipe for blueberry muffins, then mixed in about half a jar of jam and folded in 200g of chopped up white chocolate. I spooned the mixture into cases then added a teaspoonful of jam to each one, and popped them in the oven.
They did taste of strawberry jam, so that much was a success. The problem was that the jam and chocolate chunks sunk to the bottom of the muffins and stubbornly remained there while the rest of the cake obediently left the case. In fairness, a combination of jam and chocolate doesn’t taste bad, but a combination of jam, chocolate and cake tastes better. Next time, I will add the jam after the cakes have cooked, in order to guarantee gooey goodness at the centre.
So they were a miss in terms of the ingredients staying in the cake, but the flavours worked well, turning it into something a bit like a glorified jam sandwich. And they’re socially acceptable at whatever time of day; right?
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