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Double Chocolate Muffin Recipe

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Double Chocolate Chip Muffins

Makes 12

For the double chocolate muffin recipe

3 1/2 cups self-raising flour

2 tablespoons unsweetened cocoa powder

3/4 cup brown sugar

2 eggs beaten

2/3 cup sour cream

2/3 cup milk

4 tablespoons oil

170g (6oz) white chocolate bits

170g (6 oz) milk chocolate bits

Making the Muffins

Preheat oven 190C (375F, Gas Mark 5)

1. Grease your muffin tin or line with paper muffin cups.

2. Sift together the flour and cocoa into a bowl and stir in the sugar to thouroughly combine add the white and milk chocolate bits. Make a well in the center of the mixture.

3. In another bowl mix the eggs, sour cream, milk and oil, then pour into the well of the flour mixture. Stir until just combined.

4. Spoon the mixture into the muffin cups fill them two thirds full.

5. Bake for 25 - 30 minutes until well risen and frim to the touch.

6. Cool on a wire rack.

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Time Saving Tip

You can freeze muffin batter by spooning the batter into paper muffin cups. Place the cups in the freezer.

When frozen, place the cups in an airtight container or freezer bags and place back in the freezer.

To bake, unwrap and place the paper cups and frozen batter into ungreased muffin tins.

Bake in a preheated oven 150C (300F, Gas Mark 2) until well risen. Then increase the temperature to 220C (425F, Gas Mark 7) and bake for a further 15 to 20 minutes or until golden.

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