It has been an extremely busy week celebrating this year’s Grammys with my annual Grammy Gold parties, but as usual, I always push through. Or get by with a little help from my friends, so to speak. And Somebody That I Used to Gold would have been nothing without the love and support of my dear friends Lady Gaga, ONJ, Trey, Tina, Kandi and today, the late, great Chuck Berry.
Given I already had the delorean out to visit Kandi, I decided I should take it out for another spin and seeing Chuck again was high on my list of priorities.
I met Chuck in the ‘40s while studying to become beauticians at the Poro College of Cosmetology. While I wasn’t very good, my boy Chuck was a bloody star and so I quickly helped him rise in the industry. Until I heard his dulcet tones and realised that making him a singing star would be far more beneficial to my bank account.
While in the car, I started pondering about the major Grammy categories that I still needed to run the odds for. Obviously I am backing This is America for Song of the Year, however my gut – or indigestion – is telling me that movies are going to dominate the other two, With Black Panther snagging Album of the Year and Shallow getting Record of the Year, though This is America truly deserves the double.
With that out of the way, I arrived back in the ‘80s to help celebrate his Grammy Lifetime Achievement Award and boy was it an absolute thing of beauty. His kind, talented soul, and my Choc Berry Muffins, obvi.
Tart berries and gooey chocolate are quite possibly my favourite flavour combination. Add them into some pillowy cake, and I am in heaven. Heaven I tells, ya! Like my dear friend Chuck, may he rest in peace.
Choc Berry Muffins
75g unsalted butter
200g plain flour
½ tsp bicarb of soda
2 tsp baking powder
75g raw caster sugar
200g milk chocolate, cut into rough chunks
Preheat oven to 160C and line a six-hole Texan muffin pan.
Melt the butter and leave to cool slightly.
Combine the dry ingredients in a large bowl, and whisk the buttermilk and egg with the melted butter. Fold together with a wooden spoon until just combined before folding through the berries and chocolate.
Divide the batter between the holes and bake in the oven for 30 minutes, or until risen cooked through and golden.
Allow to cool slightly, though making sure they’re still warm enough for the chocolate to be gooey. When you devour.