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Chocolate Muffins

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Ingredients

Adjust Servings:
125 grams Soft butter
125 grams Castor Sugar
150 grams White flour, self raising
25 grams Cocoa powder
2 Large eggs
30 grams Chocolate pieces or buttons
1/4 teaspoon Coffee powder Or 1 teaspoon of made up expresso coffee
1/2 teaspoon Vanilla Extract Optional
1 punnet Raspberries or blueberries Optional
10 Paper bun cases

Nutritional information

46g
Each serving
938
Kj
225
Kcal
26g
Carbs
12g
Fat
7.5g
Saturated fat
2g
Protein
0.9g
Fibre
0.4g
Salt

Chocolate Muffins

Features:
  • Contains Eggs
  • Contains Gluten
  • 40 minutes
  • Serves 10
  • Medium

Ingredients

Directions

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I’ve chosen this recipe because the ingredients will be available in most kitchens. To make a smaller quantity just adjust the serving size over the ingredient list. Orange muffins cakes are great too…..just replace the cocoa and chocolate with the grated rind and juice of 1 orange.

 

 

Steps

1
Done

A few hours before you start

Take the butter and eggs out of the fridge and leave them in a warm place so that they are nice and soft before you start baking.

2
Done

Turn the oven to 180°C.

Place the bun papers in a bun tin. The quantity depends on the size of the bun papers and tin.

3
Done

Sieve the flour and cocoa powder into a mixing bowl. Add all the other ingredients.

4
Done

Mix together with a wooden spoon, until all the flour is mixed in and there are no lumps in the mixture. Get a grown up to help if possible.

5
Done

Divide the mixture evenly between the paper cases using 2 spoons. Load one spoon with the mixture and use the other spoon to move the mixture into each paper case.

6
Done

Place in the oven for 15-20 mins, until firm on top.

7
Done

Remove from the oven and cool on a wire tray.

8
Done

Serve

Serve the muffins on a pretty plate or board. Wash the berries and serve them with the muffins (optional).

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