I had some leftover chocolate from making Nigella’s dense chocolate loaf cake so I decided on making these little chocolate muffins from the Hummingbird Bakery book. What I love about these muffins is the size, they’re not too big so they’re great for a snack that’s not too naughty! They’re also really easy to make, last a couple of days and they’re cheap to make too, which makes all the difference when you’re skint but craving chocolate!
Ingredients – Makes 12
1 Teaspoon Vanilla Extract
6 Tablespoons Cocoa Powder
2 Teaspoons Baking Powder
150g Butter, melted
115g Dark Chocolate, roughly chopped
1. Preheat the oven to 350°F/175°C. In a bowl, sift together the flour, cocoa and baking powder. Beat the sugar and eggs together until thoroughly mixed and pale in colour, add the vanilla extract.
2. Add the flour mixture and the milk alternately into the egg mixture, until just incorporated.
3. Stir in the melted butter and fold in the dark chocolate until evenly dispersed. Spoon the batter into the muffin tray lined with paper liners and bake for about 15-17 minutes, until a skewer comes out clean. Leave to rest on a wire rack.