Two of our horses went for a sleepover last night. Castaño, our youngest horse, goes for private tuition every Monday at a nearby School for Extraordinarily Naughty Horses. The school is very recent; I’m convinced its creation was motivated by the mass of potential clients amongst our wayward equines. We received a phone call from Castaño’s teacher at 11pm, asking whether we had lost anything. After establishing that, unfortunately for me, she hadn’t found my sunglasses, she said that she did have our two bay horses. It was decided they stay overnight, which thankfully avoided us a precarious and muddy moonlit traipse. When I went to fetch them this morning, it occurred to me that maybe Castaño had been trying to win brownie points by turning up early for his weekly lesson and had taken Texas, the wise 30-year-old, to show him the place where he was learning to become A Better Horse. I think we can safely say this particular project is still very much ‘work in progress’…
These muffins are a really rich double chocolate treat. Just in case you’re looking for an excuse to make them, both cardamon and dark chocolate increase serotonin levels in the brain. Amongst other things, serotonin helps ward off depression. And who doesn’t need a serotonin boost towards the end of the winter?
Ingredients (makes 12)
275g spelt flour
50g pure cacao powder (no added sugar)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cardamon
½ teaspoon ginger, freshly grated
250ml coconut milk
4 tablespoons honey
1 pear, peeled and chopped into small cubes
150g organic virgin coconut oil, melted
100g 70% dark chocolate, melted
Preheat the oven to 180°C. Prepare and grease two muffin tins with butter or coconut oil. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, cardamon and ginger into a large mixing bowl and set aside. In a separate bowl, beat the eggs and then add the coconut milk, honey, pear, melted coconut oil and chocolate, stirring constantly. Combine the two mixtures well. Fill the muffin tins and bake for about 18 minutes.
Absolutely delicious served hot or cold!