For the recipe Easy Double Chocolate Muffins
|200 g||Plain Flour (7oz)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g/1oz)|
|3||Dr. Oetker Baking Powder Sachets (x3 sachets/15g/1 tbsp)|
|115 g||Light Brown Sugar (4 oz, soft light brown sugar)|
|Medium Egg (x1, beaten)|
|115 g||Unsalted Butter (4 oz, melted)|
|150 ml||Whole Milk (1/4pt)|
|Dr. Oetker Milk Easy Choc (x1 pot/150g)|
|150 g||Dr. Oetker Fine Cooks' White Chocolate (5oz)|
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour, Cocoa Powder and Baking Powder into a bowl and stir in the sugar. Make a well in the centre.
In a jug, mix the egg, melted butter and milk. Gradually pour into the centre of dry ingredients, mixing at the same time, until the mixture forms a thick, smooth batter.
Divide the mixture equally between the muffin tins – they will be quite full. Smooth the tops and bake for about 20 minutes until risen and firm to the touch – a skewer inserted into the centre of each will come out clean when the muffins are cooked. Cool in the muffin tins for 10 minutes before turning on to a wire rack to cool completely.
Melt the Easy Choc Milk as directed on the packet, and leave to cool for 10 minutes. Arrange the muffins, still on the wire rack, over a board or tray lined with baking parchment. Using a teaspoon, generously spoon over Easy Choc to cover the tops, allowing it to drip down the sides. Leave aside in a cool place to set for a few minutes.
Melt the White Chocolate and, using a teaspoon, drizzle a little across the tops of the muffins. Leave for a few minutes to set. Your muffins are now ready to serve and enjoy!
1 serving = 81g
|Per serving||Per 100g/ ml|