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Recipe: White and milk chocolate muffins
My sweet tooth has definitely been alerted after reading this BBC article on sweets. It questions the nostalgia/novelty surrounding our most loved sweets and I for one, have a strong craving for sour boiled sweets now!
Therefore for all you chocolate lovers, I thought I would share a recipe that I have perfected. It is really simple and takes about 20 minutes preparation time and 30 minutes cooking in the oven (total time = 50 minutes). Perfect for a lazy Sunday afternoon or mid-week treat.
Ingredients
- 2 eggs
- 200g caster sugar
- 130g plain flour
- 2 teaspoons baking powder
- pinch of salt
- 50g cocoa powder
- 160ml whole milk
- 1/2 teaspoon vanilla extract
- 160g unsalted butter
- 70g white chocolate
- 50g milk chocolate (or I use Galaxy Counters)
- 12 hole-muffin tray with paper cases
- Preheat the oven to 170°C
- Mix the egg and sugar until well combined and pale in colour. You can use either a handheld or electric whisk.
- In a different bowl sift the flour, cocoa powder, baking powder and add the pinch of salt.
- In another bowl combine the milk and vanilla extract.
- Gradually add the two mixtures to the egg mixture. Beat until all the ingredients are fully mixed together.
- Stir in the melted butter.
- Chop the white chocolate into small chunks and half the Galaxy Counters (or chop milk chocolate). Then add all the chocolate to the mixture.
- Using an ice cream scoop, add one scoop to each case and bake in the oven for about 30 minutes. Tip: Ice cream scoops are ideal for ensuring each paper case contains a similar amount of cake/muffin mix. It saves using two or three spoons to scrape the mixture. Simple and easy giving a professional finish to your end baking results.
- After 30 minutes check to see if the sponge bounces back when touched and use a skewer to see if all the mixture is cooked.
- Leave to cool before turning out onto a wire rack.
- Enjoy your sweet, moist muffins avec a cup of tea!
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Would you like your food printed in colour or b&w?
Carrot, chocolate, strawberry and cucumber sponge cake. That is an odd recipe I hear you say, well add a group of scientists, a printer, food and intelligence and the result is pleasing: printed food. How is that even possible?
Scientists in the United States of America have been building a 3D food printer. Cornell University’s Computational Synthesis Lab have been working on this project to change the future of food production. The printer uses food “inks” (liquid or melted versions of ingredients) that are contained within a syringe. The machine deposits food inks layer by layer and line by line according to an electronic blueprint. The blueprint uses CAD (computer aided design) software and instructs where materials should be placed.
So why do we need food printers?
The printer makes cooking possible for those who struggle with or find cooking difficult. The technology allows people to tweak and play around with flavours, textures and appearance. It brings fun to cooking. Alongside fun, the production of meals is time-saving. This allows for fast production of specific meals for those in need: hospitals, disasters or the homeless.
However the technology has not been perfected. The raw ingredients each have different materials reacting differently depending on the situation or combination. The project therefore needs more time to understand the properties of materials.
What does this project promise?
The project promises a step closer to invention seen in the film Charlie and the Chocolate Factory with the fictional character Willy Wonka creating marvellous food combinations. The printer allows your imagination to run wild, mixing exotic flavours and create colourful food with exquisite tastes. A food printer would make the unimaginable imaginable. However some people feel the printer could be influential on home cooking and alter family dynamics. Traditional home cooked meals could be a ‘thing of the past’ along with cooking skills and time spent either preparing, cooking or consuming a meal. The printer although being able to tailor an individual’s needs could mean less cohesion and unity around eating. This leaves a sour taste in my mouth.
Imagine sending a “home-baked” meal to your partner living abroad via Msn. Facebook messaging a heart cookie to your crush on Valentines day. The industry would also benefit from fast production of meals in places needing or providing care such as hospitals or shelters. The food printer is an innovative idea and personally my taste buds tingle at the thought of such an idea.
Related articles
BBC coverage
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