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Sunday, January 29, 2012

Chocolate Muffin

Plain flour - 200gms
Cocoa powder - 25 gms
Baking powder - 1 tbsp
Ground cinnamon - 1 tsp
Caster sugar - 115 gms
White Chocolate - 125 gms, broken into small pieces
Eggs - 2
Sunflower oil - 80 ml
Milk - 220 ml

Icing -
White chocolate - 100 gms
Water - 4 tbsp
Butter - 50 gms
Icing sugar - 350 gms

Preheat oven to 190º C. Line a 12-cup muffin tin with muffin paper cases. Sift the flour, cinnamon, baking powder and cocoa into a large mixing bowl. Add sugar and white chocolate to it and stir nicely.

Take the eggs and oil in a bowl and whist until frothy, then gradually whist in the milk. Slowly stir into the dry ingredients until just blended. Spoon the mixture into the paper cases until, filling ¾ full. Bake in the preheated oven for 20 minutes or until well risen. Leave it to cool for 2 minutes and then transfer to a wire rack to cool completely.

To make the icing, break the white chocolate into a small heat proof bowl, add water, butter, and set the bowl over a saucepan of gently simmering water until melted. Stir until smooth and leave to stand over the water. Now add the icing sugar and beat until smooth and thick.

Top the muffins with the icing.


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