Kids can be so hard to please. But also so easy to please when there’s some chocolate around. My 5-year-old nephew will refuse to drink his glass of milk in the evening even if it’s got some Bournvita mixed in. But he’ll beg me to make some ‘Cold Chocolate’ each time he comes to visit us.
I was once left with some chocolate ganache after icing a batch of cupcakes for an order. This little fellow was throwing his standard evening “I-don’t want-to-drink-milk” that evening and my mother-in-law was trying to cajole him into drinking it somehow. An idea struck then and I simply whirred his milk with a nice big dollop of the ganache and served him the frothy deliciousness in a tall glass. Needless to say the fellow happily downed it all.
Now, each time he comes over, he asks for the same. Now one doesn’t have ganache sitting in the refrigerator always, right? Next closest thing? Melted chocolate+2 biscuits (any variety)+sugar to taste+milk all zapped together for a minute in the blender!
Weekends are also when I get time to take orders (Btw I have a small home business making baked goods on order called Lotsa Lavender). So this fellow sees me make something or the other and begs to be given all that stuff. And so, the other day, I was trying my hand at a new corn muffin recipe when this guy barged into the kitchen.
“What are you making chitti (aunt)?”
“What is that?”
“They look like the vanilla cupcakes I make for you, but they’re not sweet”
“Ok. So can you make some of this corn stuff for me too?”
“But I’m not sure you’ll like it dear. There’s no vanilla or chocolate in it”
“Oh! Just add some chocolate to it and make it for me then”
And he gave me one of his sweet smiled and walked out of the kitchen.
Well, I won’t say this muffin recipe is ideal for chocolate conversion. It is mildly salted, somewhat like a plain bun/pav/dinner roll. But I think it’ll adapt well to savoury additions, say grated cheese, chopped spinach, and chopped green chillies and the like. I ate it with tomato chutney.
So what did I do for the little guy? Well, thankfully it was one of those days I had some chocolate ganache to spare J
In case any of you is interested in knowing, I got this recipe from another book that I saw at the book fair where I picked up the vintage baking book from which I’d made the Apricot Coffee Bread. It looked interesting, so I jotted the recipe down on a scrap of paper when no one was looking. Does that make me bad?
Corn meal/flour (makki ka atta) -125 gm (1 ¼ cup)
Whole wheat flour – 75 gm (3/4 cup)
Baking powder – 1 tbsp
Brown sugar – 1 tbsp
Salt – 1 tsp
Egg – 1 (I used ¼ cup thick curd instead)
Milk – 250 ml (1 cup)
Corn oil – 2 tbsp (I used sunflower oil)
Toasted sesame seeds – 2 tbsp (I forgot this!)
Mix the two flours, baking powder, sugar and salt
Make a well in the centre and add the egg (curd in my case), milk and oil
Beat well using a whisk or an electric beater to form a batter
Pour into lined muffin tray
Bake @180 deg C for 20 mins or untill the muffins have risen and browned
Remove from tray and cool on a wire rack
These Corn Muffins have been filed under alphabet C of the A-Z blogging for September BM under baked category
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Recipes by other bloggers starting with C is here