Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 23

Chocolate muffins

These have a sweeter taste rather than being really chocolatey, and are so easy that children can make them too.

MAKES 17 PATTY TIN SIZED MUFFINS / READY IN 25 MINUTES

100g | 3½oz butter

225g | 8oz plain flour

30ml | 2 tbsp cocoa

15ml | 1 tbsp baking powder

125g | 4oz light muscovado sugar

Pinch of salt

1 large egg

300ml | 10fl oz natural yogurt

90ml | 6 tbsp chocolate spread

45ml | 3 tbsp chocolate-flavoured hundreds and thousands

1 Pre-heat the oven to 200°C/400°F/gas 6. Line patty tins with 17 paper cases.

2 Melt the butter in a jug in the microwave for 50 seconds on high (850w), or in a pan over a low heat.

3 Sieve together the flour, cocoa and baking powder into a bowl. Add the sugar and salt.

4 Add the egg and yogurt to the melted butter and mix with a fork. Mix the wet ingredients with the dry.

5 Spoon into the paper cases. Bake for 10–15 minutes until the muffins are risen and firm.

6 Cool the muffins on a wire rack. When cool, top with chocolate spread and smooth over to cover. Sprinkle with hundreds and thousands to finish.