Today is the last day of (Irish) spring, and before the summer recipe collection starts, here is my final springtime offering: chocolate and pecan nut muffins!
Apologies for the poor photo quality: I'm due a phone upgrade, and as my phone ages (for the whole two or so years I've had it) the camera quality has slowly degraded. The levels and contrast are all over the place. Hopefully, with my new odd job doing homework tutoring, I can save up for a new one!
But anyway, back to the recipe.
It's been a while since I did a muffin recipe: the last one was nearly eighteen months ago back in the September of 2016, where I was introducing my companion to the wonderful world of baking. I don't think I've done many muffin recipes at all on this blog, because I'm not a big lover of muffins, truth be told.
However, I was moved to try a new muffin recipe with inspiration from the Whoopie pie recipe. When I was eating a whoopie pie, I thought they tasted very muffin-like, which made me wonder if the recipe could be adapted. I took the whoopie pie recipe, and simply added an extra medium egg, 4 ounces (115 grammes) of chocolate chips, and 2 ounces (55 grammes) of pecan nuts. I divided the mix among 12 large muffin liners, and baked at the same temperature for 20 to 25 minutes.
They worked really well! Although, next time I think I'll try adding a little extra sugar because they were a little more bready than cakey. They turned out well for an experiment!
THIS TIME IN 2015: Tiramisù Mini Cheesecakes (Wheat Free)
THIS TIME IN 2013: Dinosaur Kimberleys (Wheat Free)
There were no blogs on or around this day in 2014, 2016, nor 2017.
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