Heading: Bread & Baking
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
Ingredients & Prep
250 g self-raising flour
175 ml whole milk
100 g butter salted soft
100 g caster sugar
75 g Muscovado sugar
2 egg beaten
30 g cocoa powder
2 tsp baking powder
80 g dark cooking chocolate chopped
2 tsp vanilla extract
Pre-heat oven to 180'c.
Place in a bowl the sugars & soft butter then cream using a electric whisk until light & fluffy, add egg in stages & beat in, then vanilla, don't worry if it splits as it should come together later.
Next add the flour, cocoa, baking powder mix together then the milk, use a silicon spatula & fold in to make a batter, try not to over work, its better with a few lumps, now add chopped chocolate & fold in.
Use non-stick muffin tins (silicon ones are best) or muffin cases on a tray.
Bake muffins for 15 to 20 mins or until golden brown on top. If cooked in cases maybe quicker. Test with cocktail stick, if it comes out clean they are cooked.
If tins have been used leave for 10 to 15 mins before turning out.
Suggestion & Tips
Best eaten fresh & slightly warm, or freeze. You can use chopped white or milk chocolate.