Time for a recipe Tuesday!

OK, so it’s Thursday, but I got there in the end!

Chocolate Muffins

2 eggs

200g caster sugar

130g plain flour

50g cocoa powder

2tsp baking powder

a pinch of salt

160ml milk

1/4tsp vanilla extract

160g unsalted butter, melted

120g dark chocolate, chopped

12 hole muffin tin, lined

Preheat the oven to 170C (325F) Gas Mark 3

Beat the eggs and sugar together until pale and well combined. I use an electric whisk.

In a separate bowl sift together the flour, cocoa powder, baking powder and salt.

Put the milk in a jug and add the vanilla extract.

Add these two mixtures alternately into the egg mixture, until all is well combined.

Stir in the melted butter with a wooden spoon, until well incorporated, then stir in the chopped chocolate.

Spoon into the muffin cases until two-thirds full and bake in the oven for 25-30 minutes, or until the sponge bounces back when touched.

Leave to cool in the tin for a few minutes and then remove to a wire cooling rack.

This recipe is from The Hummingbird Bakery cookbook. It’s a different method to my usual chocolate muffins and they don’t rise up into the classic muffin top. However the sponge is dense and chocolatey and very yummy!