Triple Chocolate Chunk Muffins
January 18, 2012
A colleague recently asked me for a simple cake mix and this one from BBC Good Food is probably my favourite – it is so simple, the ingredients are easy to get hold of and the results are always fab – which for me in itself is a massive achievement. Best eaten warm whilst the chocolate is still gooey but they do keep fairly well.
250g plain flour
25g cocoa powder
2 tsp baking powder
0.5 tsp bicarbonate of soda
85g each dark and white chocolate broken into chunks
100g milk chocolate broken into chunks
2 eggs, beaten
284ml carton soured cream
85g light muscovado sugar
85g butter, melted
- Preheat the oven to 200oC/Gas mark 6/Fan Oven 180oC. line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and chocolate. In a separate bowl, mix together the eggs, soured cream, sugar and butter.
- Add the soured cream mixture to the flour mixture and mix until just combined and the mixture is fairly stiff, but be careful not to overmix. Spoon the mixture into the muffin cases.
- Bake for 20 mins until well risen. Leave in the tins for around 15 mins as the mixture is quite tender. Remove from tins and cool on a wire rack.
- Eat and Enjoy. 🙂