February 16, 2006

Blå Jungfruns muffins

Now I am going to share another too-good-to-be-true recipe from my mother. Blå Jungfrun (Blue Virgin) is a small island just off the south-east coast of Sweden and there are quite a few tales about it connected to witches, Easter etc. which I will tell you another time...

Why these muffins are named after this island I don´t know. What I do know, however, is that they are super easy and fast to make, you usually have all the ingredients at home, they keep long in the fridge and freeze very well. This is my most tasty and practical recipe for when I need a quick chocolate thingy for some reason.
I used my new muffins tray as you can see in the picture, and it was excellent - when the paper cups got a little support the muffins didn´t spread out like they tend to do otherwise...

Blå jungfruns muffins
makes 12

175 grams butter or margarine
100 grams dark chocolate, roughly chopped or broken in pieces
2 eggs
250 ml caster sugar
1 teaspoon vanilla sugar
pinch of salt
100 grams chopped hazelnuts (optional)
150 ml plain flour
(one thing I haven´t tried, but may be good, would be to add a splash of really strong coffee...Maybe next time)

First put 12-14 paper cups on a baking sheet or in a muffins tray.
Melt the butter and chocolate in a skillet.
Then stir in sugar, eggs, salt, nuts and flour
Then fill 3/4 of the paper cups with the batter
Bake for 10 minutes in 200C/392F and then put in a cool place. I know, they are quite irresistible right out of the oven, but fact is they are much easier to eat when they are cold. Or else you could just use a teaspoon when you indulge them! Problems are meant to be solved. Keep them in the freezer or in the fridge.


A said...

In the latest issue of "Mersmak" from Coop there was a piece written on the differencees in result when using margarine vs butter baking the cake that we call sockerkaka. When using butter the result is more fluffy, with margarine more dense but the latter doesnt get dry that quick...

Zoubida said...

I'll make these muffins for our 4:00 O'clock snack. I love how simple they sound to make and they must be so good.
I made the "fantastic" bread last Saturday, very early in the moroning. I used the drippings (rich whey because I used full fat milk and cream) from the ricotta I made the day before instead of milk. I doubled the recipe and obtained 4 loaves. I left 2 loaves for my husband and sons to enjoy during the week-end and I used the 2 other loaves to make Sorgastarta which I served at the engagement party. This bread is truly "fantastic". There was none left at home when I got back on Sunday evening. I'm making it again today.
Thanks Clivia!

Ivonne said...


These look incredible!

Chocolate and hazelnuts is a favourite combination for me!

Thank you for sharing the recipe!

Clivia said...

A, haven´t read that! I prefer using butter - less processed... But this time I used margarine and they keep very well.

Zoubida, how wonderful! I am curious about how you managed to form loaves af that dough - the smörgåstårta looked excellent! I hope your boys liked the muffins.

Ivonne, they are even more tasty with hazelnuts but it is hard to find good ones here so I often skip them. Enjoy!