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Double Chocolate Muffins
Ingredients (makes 12)
100 g (4 oz) plain chocolate, broken into pieces
50 g (2 oz) cocoa powder
225 g (8 oz) self-raising flour
5 ml (1 level tsp) baking powder
50 g (2 oz) dark brown soft sugar
Pinch of salt
100 g (4 oz) plain chocolate polka dots
225 ml (8 fl oz) milk
60 ml (4 tbsp) vegetable oil
5 ml (1 tsp) vaniila flavouring
1. Thoroughly grease 12 deep muffin or bun tins. Place a large paper cake case in each.
2 Put the chocolate into a large bowl and stand over a saucepan of simmering water. Heat gently until the chocolate melts.
3 Remove from the heat and stir in the remaining ingredients. Beat thoroughly together.
4 Spoon the mixture into the paper cases. Bake in the oven at 220°C (425°F) mark 7 for 15 minutes until well risen and firm to the touch. Serve warm.
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