175 g/6 oz plain dark chocolate, broken into pieces
60 g/2 1/2 oz unsalted butter
350 ml/12 fl oz milk
375 g/12 oz self-raising flour
1
tablespoon baking powder
60 g/2 1/2 oz cocoa powder
100 g/3 1/2 oz caster sugar
100 g/3 1/2 oz milk chocolate polka dots
100 g/3 1/2 oz white chocolate polka dots
2
teaspoons vanilla extract
1
egg, plus 1
egg yolk
icing sugar, for dusting
Method:
Line
the sections of a muffin tin with paper muffin
cases. Put the dark chocolate
in a small
heavy-based saucepan with the butter and half the
milk.
Heat gently until the chocolate has melted.
Leave to cool. Sift the flour, baking powder and
cocoa powder into a bowl. Stir in the sugar and
polka dots.
Beat the remaining milk with the
vanilla
extract, egg and egg yolk, and add to the bowl with
the chocolate mixture.
Using a large metal spoon,
fold the ingredients together until only just
combined. Spoon the mixture into the paper cases
until almost
filled.
Bake
in a preheated oven, 220°C
(425°F), Gas Mark
7, for 25 minutes or until well risen and just firm.
Transfer to a wire
rack to cool.
Serve the muffins dusted with icing
sugar.
Baking Recipes -
Chocolate Chip Muffins
Recipe
