Name: Triple-choc muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup self-raising flour; 1/4 cup cocoa; 1/2 cup white choc bits (or chopped white chocolate); 1/2 cup milk choc bits (or chopped milk chocolate); 2 tablespoon caster sugar; 3/4 cup milk; 2/3 cup sour cream; 90 gram butter, melted; 1 egg, lightly beaten; chocolate curls, to decorate; Icing; 2 1/2 cup icing sugar, sifted; 1/3 cup cocoa; 30 gram butter, chopped; 1/4 cup boiling water

Ingredients

2 cup self-raising flour

1/4 cup cocoa

1/2 cup white choc bits (or chopped white chocolate)

1/2 cup milk choc bits (or chopped milk chocolate)

2 tablespoon caster sugar

3/4 cup milk

2/3 cup sour cream

90 gram butter, melted

1 egg, lightly beaten

chocolate curls, to decorate

Icing

2 1/2 cup icing sugar, sifted

1/3 cup cocoa

30 gram butter, chopped

1/4 cup boiling water

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases or spray lightly with oil.

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

3.In a jug, blend milk, sour cream, butter and egg together. Mix into dry ingredients until just combined (about 16 strokes).

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

5.To make icing, in a bowl, combine icing sugar, cocoa, butter and just enough water to make a smooth, spreadable consistency.

6.Spread icing over cooled muffins. Top with curls.

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Ingredients

Method

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