Mitzie Wilson's Triple Chocolate Muffins
Over a year ago
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Ingredients
- 50g plain chocolate
- 50g milk chocolate
- 50g white chocolate
- 1tbsp milk
- 75g butter
- 200g self-raising flour
- ½tsp bicarbonate of soda
- 125g golden caster sugar
- 150ml soured cream
- 1 egg
Accompaniment
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Description
These are so popular that we now make them together regularly as a family.
Method
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1
1. Heat oven to 180C/gas 4. Melt the plain chocolate in a small pan with the milk and butter and allow to cool while roughly chopping the milk and white chocolate into chunks. Place the chopped chocolate into a mixing bowl with the remaining ingredients, and pour on the melted chocolate and butter.
2. Mix well and divide between 9 or 12 muffin cases (or use squares of baking parchment to line the tins). Bake for 25-30 minutes until just firm to the touch. They will keep for 3-4 days in a cake tin.
VARIATION:
Omit the chocolate chunks if you want a plainer muffin, or add dried cranberries for a fruitier version.
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