Warning: Another photo-heavy post coming up.
Mostly because I’m still kinda scattered.
But sunsets are something that helps me to stay calm.
Even though I’m behind on my uni work and I’m nervous about camp.
So, less words.
I am a big fan of Greek-style yogurt.
And I love five:am yogurt.
And I love chocolate!
And I love cake. And snacking. So they’re all represented here.
And sometimes you just gotta bake.
Hence, the chocolate yogurt snack cakes. Again, from Smitten Kitchen: one of my major inspirations in cooking and in photography and in blogging.
Beware of the tiny ones, though. They’re dangerous. They slip under your guard and suddenly, BAM! You’ve eaten twelve.
How do you de-scatter? Calm down? Refresh?
spending time with God in the sunset, sunlight, good times and deep in the funk.
And the chocolate. Always the chocolate.
Adapted from Smitten Kitchen
I doubled the recipe because I have a lot of yogurt to use (and I’ll be making more this week because as I mentioned I have a camp that I am going to and it made 36 cupcake sized muffins and 12 mini muffins. So I’ll give the doubled recipe with the original measurements in square parentheses.
400g [200g] dark chocolate, coarsely chopped- I used a combination of 72% and 54% cocoa
1 cup (250ml) [1/2 cup - 125ml] vegetable oil
1 cup (250ml) [1/2 cup - 125ml] yogurt (I used Greek-style – plain yogurt is fine too)
2 cups (400g) [1 cup - 200g] sugar
2 1/2 tsp [1 tsp] vanilla extract
(I didn’t use almond extract but Deb suggests 1/2 teaspoon)
3 cups (400g) [1 1/2 cups - 200g] plain flour
3 tsp [1 1/2 tsp] baking powder
1 tsp [1/2 tsp] sea salt
Preheat oven to 180 degrees Celsius and line two muffin tins with patty pans.
Melt chocolate and half the oil in a ceramic or glass bowl over a pot of simmering water or in the microwave. Meanwhile, stir together the rest of the oil, yogurt sugar and extracts together.
Sift the flour, baking powder and salt together in a large bowl. Make a well in the middle and pour in the yogurt mix and the slightly cooled chocolate mixture. Stir together.
Divide between the patty pans (use more if you need to) and bake about 20 minutes . Serve with lightly sweetened whipped cream and berries. Or, you know, as is. With milk.
My boss has these muffins that he makes and they’re really popular. You make them in a texas muffin tin (extra large… yum…) and they’re made with oil and they have berries in them (yeah.. I am so articulate today.) And they’re amazing! So I wanted to recreate them for snacks because I get hungry at uni and if I get hungry and I don’t have food on me I’ll buy something unhealthy because I’m shopping while hungry. Not a good idea.
So I looked on my favourite baking sites and found this recipe by Smitten Kitchen, so I decided to make a control batch before I changed things up a bit. Well, controlled by raspberries. I do love me some raspberries.
The thing about baking when you have a bunch of assessments to do is that it’s procrastinating, and I didn’t want to do that so I studied for a bit and then made these and then… failed to study more because it was late by then and I scarfed down a muffin even though I really shouldn’t eat that late at night (especially sweet things). Then I procrastinated a bunch more on the internet.
Then, a week later, I wrote this. Then, two days after that again, I’m posting it. I’m sorry I’m such a busy, frazzled person. I made you muffins. Eat them.
Olive Oil Muffins
Adapted from Smitten Kitchen
Ok, so as I said, I made this as a ‘control recipe’ that was no where near controlled. I swapped in some almond meal, I didn’t use sliced almonds, I added raspberries. They were still delicious. There will be more muffins soon. Just let me finish my essays.
1 3/4 cup plain flour (I swapped in 3/4 cup almond meal for flour)
2 tsp baking powder
1/2 tsp salt
1 cup sugar
4 large eggs
2 teaspoons orange zest (I used the zest of one orange)
2 teaspoons lemon zest (I used the zest of one lemon)
2 tablespoons balsamic vinegar
2 tablespoons milk
3/4 cup extra virgin olive oil
2/3 cup sliced almonds, toasted (I used about a cup of whole almonds, blitzed them in the food processor, toasted them and then blitzed the big bits again. It wasn’t ideal and I’ll probably do it differently next time.)
about a cup of frozen raspberries
icing sugar, to sift over
Preheat oven to 180 degrees Celsius. Spray a 12 hole muffin pan with canola spray and dust with flour. Set aside.
Whisk together flour, almond meal (if using) baking powder and salt.
Using an electric mixer, beat the eggs, sugar and zests until they are really light and fluffy. Beat in balsamic vinegar and milk.
Pour the olive oil in a thin stream as you beat. Crush the sliced almonds as you add them or just dump the blitzed almonds in. Gradually fold in flour mix with a spatula just until incorporated.
Fill each muffin cavity almost to the top with mixture. Crush some raspberries into each muffin and stir in with a fork.
Bake 20-25 minutes. Cool 5 minutes in tin, then on a cooling rack. Eat one asap, but be careful, they’re fragile. Sift icing sugar over and serve with butter.