For the recipe Dark Chocolate Chunk Muffins
|12||Dr. Oetker Muffin Cases|
|150 g||Plain Flour (5 oz)|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|25||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)|
|65 g||Dark Brown Sugar (2 ½ oz)|
|100 g||Dr. Oetker Extra Dark 70% Chocolate Chunks|
|65 g||Butter or Margarine melted (2 ½ oz)|
|120 ml||Whole Milk (4 fl.oz)|
|1||Medium Egg Beaten|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with 12 Baking Cases. Sift flour, Baking Powder and Cocoa into a mixing bowl, and stir in the sugar and Chocolate Chunks. Make a well in the centre.
In a measuring jug, mix together the egg, melted butter or margarine and the milk. Pour into the well and mix to form a thick rough batter - take care not to over mix.
Fill the Baking Cases using a spoon, and bake on the middle shelf in the oven for 15 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Best served warm or on the day of baking.
1 serving = 48g
|Per Serving||Per 100 g / ml|