These are amongst the easiest muffins I have made and they taste great too! The top of them reminds me a little of that lovely crackle you get on good brownies! They are soft textured and smell so delicious when baking, I could barely wait long enough for them to cool down, just so I could test one of course….the remaining muffins didn’t hang around long!
I was also happy in that I finally got to use my beautiful new gingham muffin cases that I picked up recently from Sainsbury's:
The original recipe calls for plain chocolate chunks but after eating our way through far too many Mingles (mint chocolates) since Christmas, we were left with lots of the dark red ones, which are fondant filled and I decided to use them instead. They worked a treat in the muffins, adding a delicious minty twist and I am now looking at the tub of Celebrations with a curious mind….
250g self-raising flour
25g cocoa powder (I use extra dark Polish cocoa)
2tsp baking powder
125g caster sugar
50g light muscavado sugar
2 large eggs, beaten
100ml sunflower oil
12 Mingles, roughly chopped into small chunks
1tsp vanilla extract
Preheat the oven to 170ºC/ 150o fan (375ºF, gas mark 5).
Line a 12-hole deep muffin tray with paper muffin cases.
Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together - do not over beat the mixture
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Leave for 10 minutes in the tray and then transfer to a wire rack to cool down.
I’ve also submitted this recipe to the Bake Off over at the Versatile Vegetarian Kitchen, you can see the full round up here on the 11th March.
You can also see my muffins over at Sweets for a Saturday along with a whole host of delicious sweet treats.