Chocolate chip muffins
A American dessert for the galley that best on calm days or at anchor, can be made ahead and frozen, about 35 min hands-on.
- Desserts
- American
- ⏱ 35 min
- 🌊 Sea tolerance 1/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 6 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour240 g (40 g)
- White sugar90 g (15 g)
- Eggs90 g (≈ 2 eggs) (15 g)
- UHT milk210 g (35 g)
- Sunflower / vegetable oil72 g (12 g)
- Dark chocolate90 g (15 g)
- Baking powder12 g (2 g)
Method
- Heat the oven to 190°C; oil a muffin tin or use paper cases.
- Whisk egg, milk, oil and sugar; chop the chocolate.
- Fold in flour, baking powder and chocolate until just combined.
- Fill the cases two-thirds; bake 20 minutes until golden. Cool 10 minutes in the tin.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Eggs, Gluten, Milk / lactose, Soy — always check the labels of what you buy.
Per serving
- kcal
- 443
- protein
- 8 g
- fat
- 21 g
- carbs
- 55 g
- sugar
- 21 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes