Double Chocolate Muffins

This is a fabulous quick and easy recipe,
for the real chocoholic !!
The important thing is to use the best quality dark chocolate that you can afford.  We use Finest Belgian with a cocoa solid of 53.8%, although if you really like your chocolate dark, and less sweet you can use 70%.

Ingredients for 12 large muffins:

250g plain flour
225g castor sugar
3 teaspoons baking powder
 75g pure cocoa powder
2 free range eggs
100g good quality dark chocolate chips
100g sunflower oil or melted butter
130g warm water

Method

Set your oven to 190deg C.

Sift together all the dry ingredients.

Lightly whisk the eggs and add to the melted butter/oil and water.

Add the liquid to the dry ingredients, and mix together gently, just until all the flour has disappeared. Do not over mix, as this will give you tough muffins !

Divide the mixture between the 12 large muffin cases, and bake at 190 deg C, for 22 minutes, or until they are well risen, spring back when touched and have a slight crust on the top.

Allow to cool for 10 minutes or so, then turn out onto a cooling rack.

These can be eaten warm, or left to cool. They also make a wonderful dessert, topped with double cream or served with a good vanilla ice cream.

Want A Taste?

Buy a Muffin Hug, and we'll cook one especially for you.

Choose an individual muffin gift from our special Hugs range, which we will hand decorate, wrap and adorn with a personal message.