Monthly Recipe
Double Chocolate Muffins
How to make double chocolate muffins:
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Quantity
200g (7 oz)
25g (1 oz)
1 tablespoon
1 teaspoon
115g (4 oz)
185g (6.5 oz)
2
100 ml (3.5 fl oz)
225ml (8 fl oz)
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Ingredients
Plain flour
Cocoa powder, plus extra for dusting
Baking powder
Ground cinnamon
Caster sugar
White chocolate, broken
Eggs
Sunflower oil
Milk
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Method
Preheat the oven to 200C, 400F, gas mark 6. Place cake cases into a 12 hole cake tin. Sift the flour, cocoa, baking powder and cinnamon into a large bowl. Stir in the sugar and 125g (4.5 oz) of the white chocolate. Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk. Stir into the dry ingredients until blended. Spoon into cake cases, filling each to three-quarters full. Bake in the oven for 20 minutes. When cool, melt the remaining white chocolate over a bowl of simmering water and spread over each muffin. Leave to set then dust the tops of the double chocolate muffins with cocoa powder.
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