Triple Chocolate Muffins
125 gms (4 oz) unsalted butter, chopped
100 gms (3.5 oz) plain dark chocolate, chopped
225 gms (8 oz) plain flour
1 level teaspoon bicarbonate of soda
40 gms (1.5 oz) cocoa powder
175 gms (6 oz) golden caster sugar
200 gms (7 oz) white chocolate, chopped into small “chips”
1 med egg
200 ml (7 fl oz) milk
150 gms pot natural yoghurt
1 teaspoon vanilla extract
Pre-heat oven to 190C, (170C with fan), mark 5 gas. (makes 14 large muffins or 36 small cases cakes)
Line a muffin tin with individual cake cases (if no such tin, use two paper cases for each muffin (for strength) and stand on large flat tray)
1) Melt the butter and chocolate in a heat-proof bowl over a pan of barely simmering water, making sure the base doesn’t touch the water. Mix together gently and leave to cool a little.
2) Put the flour into a large bowl and add the bicarb, cocoa, sugar, white chocolate and a pinch of salt. Stir it all together.
3) Beat together the egg, milk, yoghurt and vanilla in a jug.
4) Pour both the egg mix and the chocolate mix onto the dry ingredients then fold roughly together. Be careful not to over-mix the ingredients or the muffins won’t rise properly.
5) Divide the mixture among the prepared muffin cases and place in oven.
Bake muffins for 20 - 25 minutes and the smaller cases for a little less - testing with a wooden cocktail stick - until they are risen and springy.
Take out of the tin, still in their paper cases and allow to cool on a wire rack.
Keep in an air-tight container and eat within three days to retain freshness.
After this time, I place a muffin in a bowl, break it into four, microwave for 40 seconds then add a dollop of caramel ice-cream on top and it becomes a yummy dessert!!