Name: Double choc muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: cooking oil spray; 2 cup (300g) self-raising flour; 1/4 cup (25g) cocoa; 1 cup (175g) chopped dark chocolate or bits; 2 tablespoon caster sugar; 3/4 cup (180ml) milk; 1/2 cup (150g) sour cream; 90 gram butter, melted; 1 egg, lightly beaten; Chocolate icing; 1 1/2 cup (240g) icing sugar, sifted; 2 tablespoon cocoa; 15 gram butter; 1 tablespoon boiling water

Ingredients

cooking oil spray

2 cup (300g) self-raising flour

1/4 cup (25g) cocoa

1 cup (175g) chopped dark chocolate or bits

2 tablespoon caster sugar

3/4 cup (180ml) milk

1/2 cup (150g) sour cream

90 gram butter, melted

1 egg, lightly beaten

Chocolate icing

1 1/2 cup (240g) icing sugar, sifted

2 tablespoon cocoa

15 gram butter

1 tablespoon boiling water

Method

1.Preheat oven to 180°C. Spray a 12-hole muffin pan lightly with oil or line with paper patty cases.

2.Sift together flour and cocoa into a large bowl. Stir in chocolate and sugar. Make a well in centre of dry ingredients.

3.In a jug, combine milk, sour cream, butter and egg. Mix into dry ingredients until just combined.

4.Spoon into prepared pan until recesses are two-thirds full. Bake for 15-20 minutes, or until cooked when tested. Transfer to a wire rack to cool.

5.Make chocolate icing by combining all ingredients in a bowl. Stir until smooth and spreadable. Spread icing over cooled muffins. Store in an airtight container.

When making icing, add just enough water to make a spreadable consistency. If desired, top with a little grated chocolate.
Note

Woman's Weekly Food

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Ingredients

Method

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