I decided to bake some chocolate muffins to take on the school run this afternoon. Despite having had little sleep, a busy day and running on autopilot, I wanted to take my friends, my daughters and some school staff a delicious morsel for their after school snack.
I saw my best mate at the school gate who had just cycled 7 miles and presented her with a chocolate muffin still warm from the oven. It was a most welcome treat and she judged the muffin to be very delicious indeed, as did everyone else who sampled them.
These muffins are quick to mix, quick to bake and almost too tasty for polite words. Give them a whirl!
Chocolate Heaven Muffins
399g self raising flour
40g cocoa powder
75g caster sugar
1 tsp vanilla extract
125ml chocolate spread
1 free range egg
125ml soured cream
100g chocolate drops
Preheat your oven to 200C/180C Fan. Line a 12 hole muffin tin with paper cases.
Sift the flour, cocoa powder and sugar into a large bowl. In a large jug thoroughly combine the oil, vanilla, chocolate spread, egg and soured cream. Add the wet ingredients to the dry ingredients and stir until just combined. Fold through the chocolate drops.
Spoon the mixture evenly into the 12 muffin cases and bake for approximately 20 minutes. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. You can ice theses muffins with a swirl of ganache for an extra chocolate hit or simply dust them with icing sugar before serving.