Chunky Chocolate Muffins

Name: Chunky Chocolate Muffins
Cook time: 20 min
Total time: 20 min
Yield: 7 muffins
Ingredients: 50 g dark chocolate, plain roughly chopped; 50 g light muscovado sugar; 25 g butter, melted; 125 ml milk, heated to room temperature; 1/2 teaspoon vanilla essence; 1 medium egg, lightly beaten; 150 g self-raising flour; 1/2 teaspoon baking powder; 1 pinch salt; 75 g white chocolate, chopped; 2 teaspoons icing sugar (optional)

Submitted by McCarthy

"Taken from 'Baking and Desserts' cookcook - Helpful Hints: Measuring dry ingredients when baking is very important, too much or too little of any ingredient can change the end result quite substantially. This applies especially to raising agents like baking powder, bicarbonate of soda and cream of tartar. It is a good idea to invest in a set of cooks measurig spoons and remember to use either metric or imperial measuremets. Do not mix the two when weighing out the ingredients - If you do not have a large muffin or deep bun tin, you can use an ordinary bun tin with cake cases, in which case the quantities given will make 10-12 smaller muffins."

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Ready In:: 20mins
Ingredients:: 11
Yields:: 7 muffins

ingredients

50 g dark chocolate, plain roughly chopped
50 g light muscovado sugar
25 g butter, melted
125 ml milk, heated to room temperature
¹⁄₂ teaspoon vanilla essence
1 medium egg, lightly beaten
150 g self-raising flour
¹⁄₂ teaspoon baking powder
1 pinch salt
75 g white chocolate, chopped
2 teaspoons icing sugar (optional)

directions

Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.