Home » Bread & Baking » Double Chocolate Muffins
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Ref: 486
Heading: Bread & Baking
Cuisine: American
Food Type: Vegetarian
No of Portions: 12
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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

Method

  Step 1
Pre-heat oven to 180'c.
  Step 2
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.
  Step 3
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.
  Step 4
Use non-stick muffin tins (silicon ones are best) or muffin cases on a tray.
  Step 5
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.
  Step 6
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.
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