|
Ridiculously easy to bake, these delicious muffins that are great eaten alone or served with vanilla ice-cream. Serve them fresh-baked to stun and amaze your friends. They’re a firm favourite with the ladies of The Chocolate Lovers’ Club.
The lowdown:
Getting it together: 20 minutes
Cooking it: 20 minutes
Oven set to: 190c/375f/Gas 5
Makes: 12 muffins
Gear needed: Paper baking cases
Muffin or patty tin with 2.5 cm deep wells
What you need:
125g Unsalted butter
90g Granulated sugar
30g Dark brown sugar
2 eggs
1 tsp Vanilla extract
200g Self-raising flour
15g Cocoa powder
¼ tsp Salt
150ml Milk
60g Dark chocolate, roughly chopped
Here we go:
- Cream the butter, then beat in both types of sugar until the mixture is light and fluffy.
- Lightly mix the eggs and vanilla together. Then beat them into the creamed ingredients.
- Sift the flour, cocoa and salt together. Fold the into the butter mix a spoon at a time, alternating with the milk.
- Put the paper cases in the muffin tin. Half-fill with the mixture.
- Sprinkle a few pieces of the chopped dark chocolate on top. Then put another spoonful of the mixture over it.
- Bake for twenty minutes, until muffins are beautifully risen and feel springy to touch.
- Cool on a wire rack for as long as you can bear to wait!
|