{ Another yummy muffin recipe }

If you're very new to this diary, you may not know that I'm a muffin maniac. Since the day I discovered it was so easy to make & didn't required any culinary talent, and could be adpated to the ingredients you have on hand, it's always been one of my favorite things to bake.
Yesterday was rainy (yes, it did even rain, well, it drizzled actually), the boys were off school (as they always are) & after restocking the shop & updating the diary, washing the dishes, loading the washing machine & dishwasher, after having a shower & having lunch, I decided (well, I had decided earlier in the morning, when in a very cozy mood !) to bake muffins.
I had organic dark chocolate chips & not organic white chocolate chips, so the choice was all done ! I decided to mix the chips, but I chose to make a 1/4 white + 3/4 dark composition. I also added one apple to the whole mix, to moister a little bit. (you could easily add one more)

DARK & WHITE CHOCOLATE CHIPS MUFFINS
makes approx 25 muffins

- 375 g wholemeal flour (I used organic type 80)
- 14 g baking powder (each dose is 7 g, and is for 250g of flour, but chose to add two doses & it was great)
- 120 g blonde/brown sugar
- 150 g dark chocolate chips
- 50 g white chocolate chips
- 2 eggs
- 375 ml milk
- 1 apple (medium)
- 150 g soft, unsalted butter
- 8 g vanilla sugar (it was a dose for 500g of flour)

Preheat your oven at 210°C / 400-425°F

In a large bowl, sift the flour & add the sugars, the baking powder, the apple(s) (cut into medium cubes), dark chocolate chips & white chocolate chips. Mix in.

Whip the eggs with the milk. Mix in with the dry ingredients with a metal spoon, but DO NOT knead too much.

Melt the butter & mix it in, still NOT kneading much. The dough must be irregular & full of lumps ! The success of making muffins resides in making the dough very irregular & not kneading it much !

Fill your molds (3/4 of each - to let the muffins rise) with a teaspoon (easier).

Sprinkle a bit of sugar on each muffin. This way, once melted, the sugar will make a little crust that will prevent the muffin from getting (too) brown.

Put in the oven for 20-25 mn (200/220°C ~ 400/425°F) until a skewer/knife hammered inside a muffin goes out totally dry & clean. (I left mine 22 minutes)

That's all ! Easy peasy !We (each one of us, I mean !) had two for snack (could have easily eaten four !), they were fresh from the oven (but not too warm), with a glass of organic apple juice, it was pure bliss, I tell you. And this morning we had them again for breakfast (and will have tomorrow too). So much better, so much tastier & healthier (in spite of the 150 grams of butter ! no preservative or food coloring) than any store bought muffins, don't you think ?

Have a tasty & sweet day, my friends. Take care oxoxo