Chocolate chunk muffettes

Preparation Time

15 minutes

Cooking Time

12 minutes

Makes

24

Ingredients

• Melted butter or margarine (optional), for greasing
• 150g (1 cup) plain flour
• 25g (1/4 cup) cocoa powder
• 2 tsp baking powder
• 100g (1/2 cup, firmly packed) brown sugar
• 75g dark chocolate, roughly chopped
• 60g (3 tbs) butter or margarine, melted, cooled
• 1 egg, lightly whisked
• 80mls (V3 cup) milk or buttermilk
• 1 tbs raspberry jam

 

Method

1. Preheat oven to 180°C. Brush 24 mini (40mls/2-tbs) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.
2. Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.
3. Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.
4. Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day

 

Notes

"Muffettes" was the name given to these mini muffins by our photographer Rowan Fotheringham - quite fitting, we thought! They are the perfect size to serve with coffee after dinner, for that mid-afternoon indulgence or warm with vanilla ice-cream, for dessert. This mixture will also make six medium (125 mls/ 1/2 cup) muffins