Double Chocolate Muffins

Salwaa's Double Chocolate Muffins From My Kitchen To Yours - keeping our heritage alive! Best eaten warm Makes 12 [caption id="attachment_43492" align="aligncenter" width="300"] Double Chocolate Muffins[/caption] Ingredients: 2 cups cake / plain / all-purpose flour 1 Tbsp cocoa powder, plus extra for dusting 1 Tbsp baking powder 1 tsp fine cinnamon 1/2 cup caster sugar 185g white chocolate, broken into pieces 2 large eggs 1/2 cup oil 1 cup milk Method: Line a 12 cup muffin pan with muffin cases Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely. [caption id="attachment_43281" align="aligncenter" width="300"] Chocolate Muffins[/caption] Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.   Makes 12 Best eaten on the same day. The recipe can easily be doubled. [caption id="attachment_43282" align="aligncenter" width="300"] Chocolate Muffins[/caption]  

Leave a comment

Please note, comments must be approved before they are published