Sorry for so many muffins this week, I had some butter that I wanted to use up.
Anyway, before we went to Palau, I also had some lemons that needed using, since I knew I wouldn't get around to using them before we left, I zested, squeezed and froze them.
Then yesterday, I prepared the batter according to the following recipe (it is similar to the muffin recipe I just posted with a few changes)...
Lemon Chocolate Nib Muffins--makes 6
150 grams flour
6 grams baking powder
1 medium egg
80 grams sugar
50 grams butter, measured then melted
50 mililiters lemon juice
20 mililiters milk
zest of lemon
60 grams chocolate chips
handful of cacao nibs
Sift the baking powder, flour and set aside.
Preheat oven to 350F (180C).
In another bowl, beat the egg and sugar for about 2 minutes.
Add the milk and melted butter, beat for another 10-15 seconds.
Add the lemon juice, zest, nibs and chocolate to the the sifted dry ingredients and add to the egg mixture.
Stir with a spatula and mix until just incorporated.
Fill 6 muffin papers as evenly as possible.
Bake for 25 minutes.
NOTES: The original lemon muffin recipe says "juice of one lemon". I didn't know if I should add the lemon juice plus the full amount of milk in the basic recipe or even out the liquid to match the amount of liquid in the basic muffin recipe. In the end, I decided to even out the liquid, for fear of having too much liquid in the batter. These were puckery. The chocolate I used was 60%. I think if I used a chocolate closer to milk chocolate, it may have balanced things out. Still, I liked these---really moist, chocolatey and very lemony.
It is Friday...Saturday starts a 5-day weekend here...hope you have a good weekend!