Double Chocolate Muffins

These delicious rich chocolaty muffins are quick and easy to make and will vanish even quicker. They are best eaten on the day they are made or the next. After the second day they can be heated up for a few seconds in the microwave and eaten as they are or served as a desert with a hot chocolate sauce.

Try making them with white chocolate chips or a mixture of milk/dark/white chips. Super Cook Chocolate Chips are ideal as there is no messy grating or chopping and they are real chocolate and not ‘cooking chocolate’.

Ingredients (Makes 12)

Place Muffin Cases into a muffin tin and set oven to 190 deg C, 375 deg F or Gas Mark 5

175g (6oz) caster sugar
250g (8oz) self raising flour (sifted)
4 level tablespoons cocoa powder (sifted)
100g packet of Super Cook chocolate chips or grated chocolate
2 Eggs
150ml (1/4 pint) milk
8 Tablespoons sunflower oil

To Make

Mix sugar, flour and cocoa into a bowl and add chocolate chips.

Beat eggs into the milk and oil. Quickly stir into dry ingredients (over-mixing will make the muffins tough). Divide the mixture between muffin cases and bake for 20-25 minutes, until the muffins have risen and are firm to the touch.

Remove from the oven and leave for 5 minutes before transfering them to a wire rack. Serve warm or cold.

These muffins can be frozen. After defrosting warm through in a hot oven for a few minutes.

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