Chocolate chip muffins - Swedish style

When I was a girl my parents and I used to rent a cabin or camp out in Blekinge County a few hours north of our home.
My parents had friends who owned a cottage there and we usually rented near them.

My dad would go out in a boat with the guys and fish - usually for pike - and we would eat it grilled with butter and horse radish and fresh potatoes.

Blekinge County is rich with mosquitoes and we would spend our evenings swatting away mosquitoes coming to drink our blood.

Living in such relatively primitive locals it's not really possible to bake anything elaborate. You're lucky if you even have an oven. So these muffins were our go-to recipe because they're easy and doesn't contain a lot of unusual ingredients. You can find most of what you want at a well-stocked gas station.

Of course they taste better with really rich dark chocolate but they work with milk chocolate if that's all you have access to.





Swedish style Chocolate chip muffins

2 eggs
2 cups caster sugar
75 g dark chocolate, the higher cocoa contents the better, coarsley chopped (or use chocolate chips)
0.5 cup + 5 tbs melted butter (200 g)
1 cup + 4 tbs wheat flour

Stir the eggs and the sugar so they just mix. Mix in the chopped chocolate. Stir in the melted butter and the flour.

Spoon up the batter in paper cups, fill them up to about 2/3. The yield is about 16 pcs.

Bake in the middle of the oven at 175 C (345 F) for about 15 minutes. They don't have to have a lot of colour and they won't rise all that much since there is no baking powder in the batter.

The muffins tastes best cold when the chocolate has cooled off again.