IWONA'S "IN THE KITCHEN" BLOG - CHOCOLATE OVERLOAD!
GOT A HANKERING FOR CHOCOLATE? THESE SHOULD SATISFY YOU!
DOUBLE CHOCOLATE MUFFINS
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 12 servings
Ingredients:
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
½ cup golden superfine sugar
6 ½ oz/185 g white chocolate, broken into pieces
2 large eggs
1/3 cup sunflower-seed or peanut oil
1 cup milk
Preparation:
Preheat the oven to 400°F/200°C. Line a 12-cup muffin pan with muffin paper liners. Sift the flour, cocoa, baking powder, and cinnamon into a large mixing bowl. Stir in the sugar and 4 ½ oz/125 g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in he milk. Stir into the dry ingredients until just blended. Divide the batter evenly between the paper liners, filling each three-quarters full. Bake in the oven for 20 minutes, or until well risen and springy to the touch. Remove the muffins from the oven, let cool in the pan for 2 minutes, then remove them and place them on a cooling rack to cool completely.
Place the remaining white chocolate in a heatproof bowl, set the bowl over a pan of barely simmering water, and heat until melted. Spread over the top of the muffins. Let set, then dust the tops with little cocoa and serve.
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DEAN'S TEAM "IN THE KITCHEN" CORRESPONDENT,
IWONA FILIPIAK
