Whole Wheat Chocolate Chip Muffins

When a close friend announced that she'll be off to business school this August, it brought back memories of my time in B-school when I had gone to do my Masters. In true Dickensian sense, it was the best of times and the worst of times!! The pace and intensity of the course tested and stretched not only my intellectual capabilities but also my self-confidence, determination and perseverance. But for all the academic rigour demanded, I also met some of the most wonderful and dearest friends of my life!! We came from diverse countries and backgrounds, studied diverse subjects, cooked diverse food and spoke English with our, own unique accents. And yet there seemed to be a connect with them that forged a bond that will, hopefully, last a lifetime!!

But, with two of them, Moya and Nush, it was more than just a friendship. We were each other's deepest confidantes, strongest supporters and the people to turn to for a laugh, a hug or just a shoulder to vent and cry on. We, now, live in three different parts of the world and are not in touch on a daily basis but all it takes is a phone call and in no time conversation dissolves into a bout of giggles and gossip. Girls will always be girls!!

When I saw these chocolate muffins, they brought back a specific memory. When the finer points of 'Game Theory' or the nuances of monetary policy seemed beyond our realm of comprehension, we would walk straight from the library to the University store and wolf down one of these huge, double chocolate muffins. Frankly, I can't even remember how they tasted just that they were chocolaty, sweet, as "big-as-my-face" and just the thing needed to help us face the world of economics again!!

April is the month when both of them celebrate their birthdays and I thought I make a batch of these with a virtual birthday wish for them. These muffins are a smaller, whole-wheat version of the original because, let's face it, with time our metabolism is not what it used to be in University!!

I saw these muffins on Reeni's lovely blog, 'Cinnamon Spice and Everything Nice', and they looked so moist and chocolaty, I knew I had to make them. The recipe is all smooth sailing and the end result will truly hold your attention. These muffins were chocolaty, dark and surprisingly, moist in spite of using whole wheat flour. I reckon the use of yoghurt helped keep them moist. The whole wheat is such a welcome, healthy alternative to plain flour that when you get a recipe, like this one, that does not compromise on quality and taste, you know it's a keeper!!

Usually when I bake a batch of muffins or cookies, I keep only a few at home to sample and package the rest off to my gracious and unsuspecting neighbours. This recipe, however, was so superlative that it was the other way round. Most of it was consumed at home and only when the sugar guilt had settled in that the rest were sent off 'for-the-kids'!! I urge you to try these at the earliest!!

Happy Birthday Nush and Moya!! Life's come a long way from the time when we would eat 25p 'Tesco Value' frozen cheese pizzas for dinner!!

Whole Wheat Chocolate Chip Muffins

Recipe, taken with permission and adapted, from the blog "Cinnamon Spice and Everything Nice"

"Thank you Reeni for letting me post this superlative recipe from your blog!!"

makes 12 medium muffins (but also depends on the size of your muffin tins/cases)

Ingredients

• 1/4 cup unsalted butter, room temperature
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup + 2 tbsp milk
• 3 tbsp yoghurt, room temperature
• 1 cup whole wheat flour
• 3/4 cup chocolate chips

Cooking Directions

• Pre-heat the oven to 180 deg C. Line your muffin pan with cases or lightly grease the pan.
• Beat the butter and sugar together. Then add the cocoa powder, salt and vanilla extract and beat together. 
• Beat in the egg and then stir in the milk and yoghurt.
• In another bowl, mix the flour and baking powder and then fold into the mixture.
• Lastly, add in the chocolate chips.
• Divide the batter equally among the muffin cups, they will be full.
• Bake for 25-30 minutes, or until a skewer/toothpick inserted in the center comes out without crumbs, chocolate is ok!!
• Remove from oven and ten minutes later, remove from pan and cool on wire rack.