Few more days and the month of February is over.
I can’t believe winter is almost behind us. We had a couple of snowflakes but none lasted more than a day.
Flowers are blooming along my drive-way, birds are chirping, the sun is shining. Despite the gusty winds we had yesterday I could probably say spring is here.
At the stores colorful Easter decorations are taking place the pink/red Valentine ones. No more chocolate boxes. No more roses. Wait! Who says we can have chocolate only around Valentine’s day?!?
If you ask me, chocolate is a year round thing.
Few days ago I was reading Lisa’s blog Parsley, Sage, Desserts and Line Drives and was surprised I missed her post Announcing Bread Baking day #47, a monthly event started by Zorra in 2007
Lisa’s challenge was, and I quote
I’m asking you all to make any bread you like, as long as it contains yeast, wild or commercial, and incorporate chocolate into your bread any way you want, whether it be all chocolate, bits of chocolate, swirls of chocolate, chocolate stuffed, chocolate topped etc. The possibilities are endless.
My first though was to make chocolate babka, then chocolate panettone but in the end I decided to make some chocolate yeast muffins.
Now, the name might suggest is a sweet muffin, but it’s quite bitter. I only used 1/4 cup sugar and added 3 oz 100% chocolate to the dough. If you want a sweet version I highly advice you to double the amount of sugar and chose a sweeter chocolate.
We enjoyed them for breakfast or as afternoon pick-me-up treat. Hubby opened one in two and spread some peanut butter on it. That was so good I stole the idea immediately.
You can spread some butter and jam on them, Nutella, anyone?
Sending love your way,
Linking this recipe to Susan’s wonderful collection of yeast breads – Yeastspotting