For the recipe Triple Chocolate Chunk Muffin
|12||Dr. Oetker Muffin Cases|
|250 g||Plain Flour|
|50 g||Dr. Oetker Fine Dark Cocoa Powder|
|15 g||Dr. Oetker Baking Powder (1 tbsp)|
|125 g||Dark Brown Sugar|
|125 g||Unsalted butter|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|2||Medium Eggs (beaten)|
|100 g||Dr. Oetker White Chocolate Chunks|
|100 g||Dr. Oetker Milk Chocolate Chunks|
|100 g||Dr. Oetker Dark Chocolate Chunks|
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.
Sift the flour, Baking Powder and Cocoa Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.
In a separate bowl mix together the eggs, Vanilla Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.
Pour the Chocolate Chunks into a separate bowl and add a spoonful of flour, toss the Chocolate Chunks in the flour – this stop the chunks from sinking when the muffins are baked. Pour the Chunks into the muffin mixture and gently stir into the mixture.
Divide the mixture between 12 muffin cases so they are about ¾ full. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
Your muffins will stay fresh for 2-3 days. Once cooled you can freeze your muffins and defrost before serving.
|Per Serving||Per 100 g / ml|
|Fat||18.18 g||18.36 g|
|Carbohydrate||42.13 g||42.55 g|
|Protein||6.09 g||6.16 g|