From The Archive: 2013

With magazine placements on the side, 2013 was the last year I juggled blogging as a side gig. Things get a bit girlier in the style department too, with a lorra love for the sixties and a 'hive!

Lifestyle Recipes

What Olivia Cooked: Chocolate Brownie Muffins

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If there’s one sweet treat I’m not sure can be beaten, it’s a good ol’ slice of chocolate cake. Not necessarily the Matilda style stuff (no shouting ‘You can do it, Bruce!’ here) but a nice soggy-bottom free slice that can be popped into a lunch box, taken on a picnic or eaten with a sugary cup of Earl Grey…

…and I guess that’s where the charm of the chocolate muffin lies. It’s a happy mix between a sponge, cupcake- and when made like this, a brownie (no, I’m not sure it gets better either). Now, I know these little bad boys aren’t overly technical- they probably could be smoother, a little fluffier and a bit lighter- but they are so quick and easy to make that they pretty much equate to the perfect Sunday afternoon lets-make-something-for-the-week snack, and it doesn’t get sweeter than that.

You will need:
– 50g Dark Muscovado sugar
– 110g Melted plain chocolate
– 225g Self raising flour
– 1tsp Baking powder
– 225ml milk
– 4 tbsp sunflower oil
– 1 tsp Vanilla extract
– 1 egg
– Choc chips!
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1. Sift in the flour, sugar, Vanilla extract and baking powder into a big bowl until combined. Add in the egg, melted chocolate, sunflower oil and milk and mix until smooth (yes, it’s really easy).

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2. Spoon your smooth mixture into some muffin cases until about 1/2-3/4 full (allowing space to rise) and pop into the oven at 200 degrees for 15-20 minutes until well risen and firm (I always recommend doing the clean knife/cocktail stick test here too- read: inserting into cake, and if it comes out clean, it’s done- if it’s dirty it’s not) but try not to burn them! ; )

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3. Leave to cool for a bit, before tucking in!

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