Step 1: Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour, Cocoa Powder and Baking Powder into a bowl and stir in the sugar. Make a well in the centre.
Step 2: In a jug, mix the egg, melted butter and milk. Gradually pour into the centre of dry ingredients, mixing at the same time, until the mixture forms a thick, smooth batter.
Step 3: Divide the mixture equally between the muffin tins – they will be quite full. Smooth the tops and bake for about 20 minutes until risen and firm to the touch – a skewer inserted into the centre of each will come out clean when the muffins are cooked. Cool in the muffin tins for 10 minutes before turning on to a wire rack to cool completely.
Step 4: Melt the Easy Choc Milk as directed on the packet, and leave to cool for 10 minutes. Arrange the muffins, still on the wire rack, over a board or tray lined with baking parchment. Using a teaspoon, generously spoon over Easy Choc to cover the tops, allowing it to drip down the sides. Leave aside in a cool place to set for a few minutes.
Step 5: Melt the White Chocolate and, using a teaspoon, drizzle a little across the tops of the muffins. Leave for a few minutes to set. Your muffins are now ready to serve and enjoy!
1 serving = 81g
|Per Serving||Per 100 g / ml|
|Fat||1,251.50 g||32.78 g|
|Carbohydrate||1,979.30 g||51.84 g|
|Protein||112.96 g||2.96 g|
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