Chocolate Breakfast Muffins or Tea Loaf

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Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

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This versatile recipe, an old family favourite from my mother-in-law, can be baked shaped either as muffins or as a loaf. No cricket tea is complete without the latter. This version has less sugar than the traditional one and little or no fat. The chocolate is my addition. You do need to think ahead, as it needs a sleep over! Other than that it is very quick to make and extremely simple. Serve the loaf cold, thinly sliced and buttered, with afternoon tea or for breakfast. Alternatively, use paper muffin cases and bake for about 20 minutes for a late breakfast – eat warm!


  • 100 g dried fruit
  • 50 g brown sugar
  • 200 ml cold tea
  • butter, for greasing
  • 1 egg
  • 1 tbsp rich dark Seville orange marmalade
  • 225 g self-raising flour
  • 1 tsp mixed spice
  • 50 g real chocolate, chopped into small chunks


The day before: put the fruit, sugar and tea in bowl or jug and leave overnight.

The next day, preheat the oven to 180°C/Gas 4 and grease a 500 g loaf tin well or arrange 8–10 muffin cases on a baking sheet. In a large mixing bowl, beat the egg with the marmalade and add the overnight mixture of tea, sugar and fruit. Sift the flour and spice, add the chocolate and mix into the other ingredients.

Pour into the prepared tin or muffin cases and bake in the oven for 1 hour for the loaf or 20–30 minutes for the muffins, or until cooked (they spring back when pressed). Let cool in the tin or cases for 20 minutes before turning on to a wire rack to cool completely.

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