Hello to a new refreshed Magda’s Cauldron 🙂 If you see this, it means that migration of my blog was successful. I expect that still there will be some broken links, images, wrong formatting, but bit by bit I will sort it out, I promise.
A few weeks ago I was coaching a coworker (I love telling people what to do ;)). I said he should stop focusing on things that are not getting him closer to his goal and instead just focus on what’s important. I try to listen to my own advice as I think it is pretty good. So when my site was hacked for the second time and when a backup file was broken, and once again I was going through the database and FTP trying to clean up a mess, I thought this is not what’s getting me closer to my goal.
OK, I’m not sure what’s my goal for a blog, but blogging is my hobby for over a decade now, and still, it brings me joy. I love writing, although it’s hard, especially when I try to write something more polished, with a form, not like now, when I’m just pouring my thoughts out. I like going back to recipes that became my favorites. I like having a short summary of my trips. And I like to see that my photos are getting better, or at least not worse. And I love your sweet comments when you try the recipes or just say hello.
So cheers to new beginnings and doing what’s bring us joy!
PS. Let me know if you spot something is not working, or tell me how you like the new Magda’s Cauldron, or just say hi, as we haven’t chatted for a while.
PS2. I will set up the mailing list soon, I promise.
Healthy chocolate muffins
Healthy and easy chocolate fix for your cravings
- 220g wholemeal flour
- 40g rye brans
- 50g cocoa
- 1 tsp baking soda
- 1,5 tsp baking powder
- pinch of salt
- 250ml buttermilk, room temperature
- 3 eggs, room temperature
- 150ml canola oil
- 3/4 cup dark muscovado
- 100g peanut butter chocolate chips
Preheat the oven to 170°C/150°C fan.
If you are using a silicone muffin pan, just skip this step, your muffins will nicely pop up from the pan, otherwise, butter a muffin pan or line them with paper cases.
Add the flour, brans, cocoa powder, baking soda, baking powder and salt into a large bowl and stir together.
In a separate bowl put the buttermilk, eggs, oil and muscovado sugar and whisk it.
Pour the liquid ingredients into the flour mixture and stir gently to combine.
Mix in the peanut butter chocolate chips.
Divide the mixture equally between the muffin cases.
Bake in the oven for 25 minutes and a skewer inserted in it comes out clean.