These muffins are so quick and easy to make, and so far have proved to be foolproof! They are also versatile, as they can easily make a lovely dessert served with ice-cream or custard (warmed for a short while in the microwave to give that hot chocolate fudge cake effect).
Makes 12 good sized muffins
250g self raising flour
25g cocoa powder (Green & Black's is a good quality cocoa for all chocolate baking!)
1 teaspoon baking powder
175g golden caster sugar
175 ml milk
2 medium eggs (beaten)
100ml sunflower oil
75g chocolate (good quality, definitely not cooking chocolate! Plain or milk)
1 teaspoon vanilla extract (not essence)
1. Heat oven to 170 c (375 F or Gas 5)
2. Line a 12 hole muffin tin with muffin paper cases
3. Sift together the flour, cocoa, and baking powder
4. Stir in sugar, then add remaining ingredients and lightly mix together (by hand)
5. Spoon mixture into prepared paper cases
6. Bake for approx 20 mins (don;t be tempted to open over door before 20 mins)
7. When they have risen, spring back to the light touch, remove and allow to cool for 10 mins before removing from tin
8. These are great as muffins, but also served with custard or ice-cream as a dessert. If using as a dessert you can reheat in microwave for about 15-17 seconds
9. These will keep for 4-5 days in an airtight container. Enjoy!
No comments:
Post a Comment