A rich and nutty treat, these double chocolate chip muffins are perfect to create a little moment of indulgence. The muffins are naturally sweetened by wholesome acacia honey, while the addition of the plum jam gives just a hint of tartness and acidity to bring everything into balance, creating a simply irresistible dessert.
Wine pairing: The red berry and cherry aromas of Frittmann Winery's Cabernet Franc are rounded out by toasted notes and a hint of chocolate, which make this a truly gourmet experience.
- 150g walnut flour
- 2 eggs
- 250g plain flour
- 4 tbsp honey
- 3 tbsp plum jam
- 100g dark chocolate
- 100g cocoa powder
- 100g butter
- 500ml milk
- 2 tsp baking powder
Melt the butter then whisk together with the eggs in a large bowl. Add the honey, milk and plum jam then mix.
In a medium bowl, combine the two types of flour together with the cocoa powder and baking powder, then sift into the buttery mixture.
Once the wet and dry ingredients are thoroughly mixed, add the chopped-up dark chocolate to your muffin mixture.
Pre-heat the oven to 190 C°, spoon the batter into a muffin tin, filling it ¾ of the way.
Bake for 15 minutes then let it cool for 5 minutes.