INSTRUCTIONS:
Pre-heat the oven to 200`C
Grease your muffin pan.
Sift the flour, cocoa,baking powder and salt into a bowl.
Then, in a seperate bowl mix the egg, sugar, milk and marge.
Now re-sieve the dry ingredients straight onto the egg mixture.
Double sifting is essential because there will not be much mixing going on.
Using a large metal spoon, fold the dry ingredients into the wet ingredients (in about 15 seconds)
Do not be tempted to beat or stir, the mixture will look uneven in appearance, this will ensure the muffins stay light.
Now fold the chopped chocolate into the mixture, again with little stirring.
Fill each muffin cup till almost full, and bake on a high shelf for 10 mins.
Remove from oven when springy to touch, and allow to cool for 5 mins in tin before transferring to cooling tray.
Optional Topping
50g hazelnuts, roughly chopped
75g chocolate (75% cocoa solids)
Roast the hazelnuts by placing them on a baking tray and putting in the oven for 5 mins.
Do not leave in oven too much longer as they will quickly burn.Allow to cool.
Next, melt chocolate by placing broken pieces in a heat proof bowl over boiling water.
When chocolate becomes smooth, remove from heat and allow to cool for a few mins.
When the muffins are alittle cooled off, drizzle some melted chocolate onto each one and then sprinkle over the nuts.
Recipe from: Sophie
Date entered: 6/1/2006
Sophie's comments:
Category: Muffins
