Chocolate Muffins

 

 

 

 

I tend to find Hummingbird stuff overrated, particularly their frosting, but when searching for a chocolate muffin recipe I thought I might as well try the version from their book that I have. These were yummy, if a bit too sweet for breakfast… fine for elevenses though!

 

(makes 12 muffins or about 18-20 cupcakes)

2 eggs

200g caster sugar

130g plain flour

50g cocoa powder

2tsp baking powder

pinch salt

160ml milk (whole pref.)

1/4 tsp vanilla extract

160g unsalted butter, melted

100g dark chocolate, roughly chopped

  1. Beat the eggs and sugar with an electric mixer until pale and well combined.
  2. Separately, sift together the flour, cocoa, baking powder, and salt.
  3. Separately again, combine the milk and vanilla extract.
  4. Beat the results of (2) and (3) alternately into the egg mixture little by little, until well incorporated.
  5. Stir in the melted butter with a wooden spoon until well incorporated, then stir in the chocolate.
  6. Spoon the mixture into muffin/cupcake cases 2/3 full. Bake at 170oC/325oF for about 30 minutes, or until the sponge bounces back when touched and a skewer comes out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

 

 

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