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125g plain flour
25g cocoa powder
1 teaspoon baking powder
1 large free-range organic egg
60g caster sugar
2 tablespoons vegetable oil
100 ml whole milk
100 - 150g chocolate buttons
There are many chocolate lovers at snazzie, from young to old(er) and everything in between. What better on a cold February day than a delicious double chocolate muffin with your tea? For those who like it we whip cream on the side, then it will turn into a party. Espescially unexpectedly, like after school!
How to make double chocolate muffins
Preheat the oven to 180°C
Stir it all together until it is wel combined.
Put the egg with the sugar, oil and milk together in a jug.
Beat it all together until is is well combined and airy.
Pour the egg-mixture into the flour mixture.
Mix by hand until well combined.
Then fold in the chocolate buttons.
Place 6 cases in the baking tin.
Divide the batter over them.
Bake the muffins for +/- 20 minutes.
Allow the muffins cool.
Melt the white chocolate buttons au bain marie.
Stir en remove the chocolate from the heat when melting.
Spoon the melted chocolate over the muffins.
Press chocolate buttons in the wet chocolate.
Allow the chocolate to set and serve optional with whipped cream.
We are going to whip the cream and make tea!