Recipes
Double chocolate muffins
| Prep Time | Cook Time | Serves |
|---|---|---|
| 25 minutes | 30 minutes | 24 |
Ingredients
- 200g dark chocolate, chopped
- 1 1/2 cups vegetable oil
- 4 cups self-raising flour
- 1/4 cup cocoa powder
- 1 1/2 cups caster sugar
- 1 1/2 cups milk
- 2 eggs, lightly beaten
- 1 cup Dark Choc Bits
- Chopped Cherry Ripe Bars, to decorate
- TOPPING
- 250g dark chocolate, chopped
- 1/2 cup thickened cream
Method
- Line two 12-hole muffin pans with paper cases (1/3 cup capacity).
- Place chocolate and 1/4 cup of the vegetable oil in a small pan. Stir over a low heat until chocolate is melted. Remove from heat.
- Sift flour, cocoa and sugar in a large bowl. Make a well in the centre. Add warm chocolate mixture, remaining vegetable oil, milk, eggs and 1 cup of the Choc Bits. Stir until just combined. Spoon mixture evenly into paper cases.
- Cook one tray at a time in a moderate oven (180C) for 30 minutes or until cooked when tested. Remove from pans and cool on a wire rack.
- To make topping, combine chocolate and cream in a small saucepan. Stir over a low heat until mixture is smooth. Stand at room temperature until mixture is a spreadable consistency.
- Spoon topping over each muffin. Decorate with cherry ripe bars.
- Tip. Muffins can be made up to 2 days ahead, keep, in an airtight container.
By New Idea Food Director Barbara Northwood
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