double chocolate muffinsi’d bookmarked this for at least 2 years… but you know as you bake and blog, you start to bookmark more and more recipes… so these days, i’m just revisiting my binder… and i have to thank Edith for baking these… if not for her, i’d have forgotten about these totally

Original recipe from Easy Bakes cakes and puds by Good Housekeeping (summer 2011 issue)

Ingredients (makes 12 muffins)

125g unsalted butter, chopped
100g chocolate, chopped
225g plain flour
1 tsp bicarbonate of soda
40g cocoa powder
175g golden caster sugar
200g white chocolate, chopped
1 medium egg
222g milk
150g tub natural yoghurt
1 tsp vanilla extract

Directions

double chocolate muffins– preheat oven to 190 degrees C (170 degrees C fan), mark 5. line a 12-hole muffin tin with 12 liners
– melt butter and chocolate in a heatproof bowl over a pan of simmering water, ensuring that base doesn’t touch water. once melted, mix together very gently, then leave to cool a little
– sift flour, bicarbonate of soda, cocoa powder, sugar, white chocolate, and a pinch of salt in a large bowl. in a separate bowl, beat together egg, milk, yogurt, and vanilla
– pour both egg mix and chocolate mix onto the dry ingredients, then roughly fold together. be careful not to over mix as the muffins will be tough and will not rise properly
– divide mixture among prepared liners and bake for 20-25mins until well risen and springy. take out of tin, still in their cases and cool on wire rack
– keep in airtight container for up to 3 days

Personal notes:

double chocolate muffins– i used cake flour, 98g of golden caster sugar, and vanilla paste (instead of vanilla extract) for the muffins
– my muffins were baked for 18mins

these are really easy bakes if you have a sugar rush or is looking for a quick and satisfying breakfast treat p(*^-^*)q

double chocolate muffins

… and these are “takeaways”….. 八(^□^*)

Pollution index: angry clouds storming taipei city

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