Triple Chocolate Muffins
|Milk||12 Fluid Ounce (350 Milliliter)|
|Plain chocolate||10 Ounce, chopped (300 Grams)|
|Unsalted butter||2 Ounce, melted (50 Grams)|
|Self raising flour||12 Fluid Ounce (375 Grams)|
|Baking powder||1 Tablespoon|
|Cocoa powder||2 Ounce (50 Grams)|
|Caster sugar||3 1⁄2 Ounce (100 Grams)|
|White chocolate buttons||2 Ounce (50 Grams)|
Line a 12-cup deep bun tin with paper muffin cases.
Melt half the plain chocolate in a bowl over a saucepan of simmering water, then stir in the melted butter.
Beat together the egg and milk and stir this mixture into the melted chocolate.
Sift the flour, baking powder and cocoa powder into a bowl.
Stir in the sugar.
Add the liquid mixture to the dry ingredients, then stir in the remaining chocolate and the chocolate buttons.
Using a large metal spoon, gently fold the ingredients together until just combined.
Divide the mixture among the paper cases.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20-25 minutes until well risen and just firm.
Serve the muffins warm or cold.