I maintain that I am not fully awake and ready to function each morning unless I have my cup of coffee. I am also a tiny bit particular that the milk should be freshly boiled and the decoction freshly brewed. I didn’t realise how important this was to me until a few years ago, on a trip to Bangalore, I stayed with my cousin. She offered to make my coffee. What followed is a tale I cannot forget. I watched her take milk from the fridge, heat it, add decoction that was sitting on the counter top, it wasn’t strong enough, so in went some instant coffee, mixed in some sugar and handed it to me. I tried my best to drink it. Telling myself it was just coffee. I failed and the coffee met the kitchen sink after a few laboured sips. She now laughs and asks me to make my own coffee when I visit!
It is my daily ritual, my start of the day and is kind of sacred. I set the filter with two scoops of coffee powder, add the hot water, soak Sage’s food and go for a walk with him. By the time we come back 20-30 minutes later, he is ready for his first meal of the day and I look forward to my coffee and morning peace.
Some days the coffee doesn’t turn out right. For no fathomable reason. I am decidedly irritated for the first hour on such days. I call them the ‘curse of coffee’ or ‘Kaapi shraabam’ days. You don’t want to meet me early in the morning on such days!
I recently introduced a 6 day baking course at my studio. I get several requests for longer than my current one day basic class and decided to try it out. We tackle a different kind of bake in more detail than my one day class. One day is cookies, one day cupcakes and so on. Since a lot of my students come back for classes, I try not to repeat the items being taught. They appreciate the variety and I don’t get bored.
In last month’s class we made these beautiful Coffee Choco Chip Muffins. I am not big on chocolate, I have said it numerous times. Yet anything well made with chocolate is always welcome. This blog itself has a tonne of chocolate recipes. This one is a sure keeper. Best for when you have guests over for chai/ coffee or to add to a picnic / travel bag. These are easy to make and are very moist. I like to keep them for a day before eating them so that the flavours are nicely infused.
Try them and do let me know how you liked these muffins.
Coffee Chocolate chip muffins (Makes 8)
1.5 cups Maida / All purpose flour
1/2 cup Choco chips
1 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt
1/4 cup vegetable oil
1 medium egg or ¼ cup yogurt
1/2 cup milk
2/3 cup sugar
1 teaspoon vanilla essence
1 tablespoon Instant coffee powder (reduce if you prefer it milder)
- Sift the flour with the baking powder, soda and salt. Add the choco chips and set aside.
- Preheat the oven to 180 degrees Celsius
- Whisk together the milk, egg or yogurt, vanilla, oil and sugar till the sugar has completely dissolves.
- Add the flour in two parts, mix gently till the batter is formed. It will be a thick batter.
- Spoon into the muffin liners, fill ⅔ of the liner only.
- Bake for 25-27 minutes, until a skewer inserted comes out clean.
- Cool for 10 minutes before serving. Can store upto 7 days if refrigerated, cool completely before storing.
- Instead of choco chips, use any chopped chocolate, or nuts