What better way to celebrate the arrival of our bundle of joy, than with something sweet and decadent ! ROCKY ROAD MUFFINS to announce that Riona Dasgupta has made her debut. After a 23 hour labor, as I held my daughter skin to skin, I had the brightest smile on my face. The only smile which could give this smile some competition was the smile of the new Daddy. So after  2 months of getting to know each other, finally decided to get back to some writing. As she settles into a cat nap, I have to type away super fast. May be it will take a few of her cat naps, before i hit PUBLISH, but I ain't complaining.

Ideally I should have started on my exercise routine by now, but then I am just being lazy. And not to mention, I am still on a binge eating spree, as I was during my pregnancy days. Blame it on the nursing or just a bad habit, my chocolate consumption is on an all time high. From hot chocolate for the surprisingly cold Spring evenings, to all kinds of Chocolate munchies. So even when I baked, it had to be something Chocolaty.

So as I cooked away dinner, a few weeknights back, the selections of nuts in the pantry caught my eye. Immediately thought of Rocky Road. The debate in my mind for the next five minutes or so whether they would be Brownies or Muffins. And finally ROCKY ROAD MUFFINS it was. All the tiredness of the day, suddenly had flown away out to the patio, as mixed and measured. Whoooshhhhhhh went the hand blender. It was like a well choreographed dance almost. In no time, the man had sauntered in, daughter in tow, as the Muffins were let out to be cooled.

The man had been hinting towards some Fruit Cake, but I cheated my way around it.ROCKY ROAD MUFFINS do have loads of nuts in them, I assured him. As he took the first bite, I knew, he had already forgiven me for not baking what he wanted.


Granulated Sugar: 3/4 cup
All Purpose flour: 1 1/2 cup+ 1 tbsp
Cocoa:  1/4 cup
Salt: a pinch
Vanilla Extract: 1 tsp
Egg: 2 large
Canola Oil: 1/3 cup
Baking Powder: 2 tbsp
Milk: 1 cup
Cashew nut, Golden Raisins, Almonds, Walnuts: Chopped: 1/2 cup

Pre-heat the oven to 325F. Line the muffin pan with paper liners. Sift the dry ingredients through a sieve and mix well. In another bowl, whisk the wet ingredients together.

Mix the wet and dry ingredients together.

Dunk the chopped nuts in some all purpose flour. This is a trick I have learnt from Preeoccupied. This prevents the nuts from sinking to the bottom of the pan. Dust off excess flour from the nuts.

Throw in the flour coated nuts and fold in lightly.

Use an ice-cream scoop to scoop out the dough in the lined muffin pan.

Bake the muffins in a pre-heated oven for around 20 minutes, till they have risen, dark and springy.

Drizzle some chocolate syrup and dig in !!

Bon Appetit !!!


  1. Muffin looks soft and spongy...

  2. Loved it.....Take care of yourself, D and lil R.......:)

  3. very nice! and your photography always a treat