Muffins, or magdalenas, are a common breakfast food in Spain. Before going to bed, many Spaniards dip small pieces of magdalenas into a warm glass of milk. This is a more chocolaty, vamped-up version of the typical vanilla magdalena.
Makes 8 to 10 magdalenas
2/3 cup whole green pistachios (shelled)
2 1/2 ounces dark chocolate
2 1/2 ounces milk chocolate
2 1/2 ounces butter
1 cup sugar
3 large eggs
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
Preheat the oven to 300 degrees. Grease a muffin pan, unless it is nonstick.
Chop the pistachios roughly into medium chunks. Break both chocolates into small pieces and place in a bowl with the butter. Microwave until the mixture is nearly melted, but remove while there are some chocolate pieces still whole.
Stir by hand until the mixture is uniform. Set aside. Add the sugar to the eggs in a separate bowl and fluff until the volume is double in size.
To the egg mixture, add the flour, baking powder, the chocolate mixture and half of the pistachios. Fold delicately until the batter is uniform.
Pour the mixture into the muffin pan, filling the cups halfway, and sprinkle with the remaining pistachios. Bake for 25 minutes.
Remove from oven and leave to cool.
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