About a month ago, my wonderful Grandma Mickey (the one who recently gave me a gorgeous sugar bowl) had a nasty fall which resulted in broken ribs and a punctured lung. I wouldn’t blame you for thinking that this would lead a lady in her mid-90s to be bed-ridden, but I would have to correct you in so thinking. See, my Grandma Mickey is made of tougher material than you’d expect, and she’s already back to gallivanting around, lunching out several times a week, and making new friends.
However, there has been one major change in her life, which is that she’s moved from her retirement village to a low-level-care respite centre. And in a respite centre, residents don’t have their own kitchens, nor much choice when it comes to their meals.
And so this week, for her 96th birthday, I decided to make my crossword-loving, optimistic, sweet-tooth and beloved Grandma Mickey a batch of fresh-from-the oven double chocolate chip muffins. Because, sometimes, a woman needs a homemade muffin, regardless of whether The Powers That Be say it’s snack-time or not. And because, more often than not, that muffin ought to be of the chocolate variety.
Happy birthday, Grandma. I promise I didn’t keep back too much of the batter to eat myself.
Double Chocolate Chip Muffins
Makes 12 large or 16 regular muffins (I made a half batch and got 8 out of it)
From Crave: A Passion for Chocolate
- 250g (2 cups) plain flour
- 1 tablespoon baking powder
- 30g (1/4) unsweetened cocoa powder
- 125g caster sugar
- 250g dark chocolate chips
- 2 large eggs, beaten
- 310ml (1 1/4 cup) milk
- 90g (1/3 cup) unsalted butter, melted
- Preheat the oven to 190°C (375°F). Butter muffins tins or line them with paper cases.
- Sift the flour, baking powder, cocoa and sugar into a large bowl, then stir in 2/3rds (165g) of the chocolate chips.
- In a separate bowl or jug, combine the eggs, milk, and melted butter. Gently stir this mixture into the dry ingredients, taking care not to overmix. Remember: small lumps are fine and dandy.
- Divide the mixture between muffin tins and sprinkle the remaining chocolate chips over the top.
- Bake for about 20 minutes, or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
Note: If you’re taking these muffins to your grandma, make sure to wear your red coat and have a machete in hand in case you meet a wolf. After all, we can hardly rely on woodcutters to act as our saviours in these urban, purportedly-gender-equal times.