Skip to content

Chocolate Muffins

Chocoload Muffins

Deliciously tempting muffins with combinations of chocolate for extra flavour and choice

  • Preparation Time: 10 mins

  • Feeds: Around 12-15 muffins (or more) depending on size of portions ;O) – this mixture is VERY rich

  • Freezable: No

 

Choc_Muffins
The scrummy delicious chocolate muffins you get to enjoy

INGREDIENTS {Muffins}

  • 1/2 Teaspoon of Salt
  • 7oz of Self-Raising Flour
  • 5 Tablespoons Carnation Milk
  • 4oz Stork
  • 1 or 2 bags of chocolate chips
  • 5 Tablespoons of Water
  • 8oz of Sugar
  • 2 eggs (medium)
  • 1oz of Drinking Chocolate
  • 6 digestive biscuits

INGREDIENTS {Icing}

  • 175g of Icing Sugar
  • 75g of Stork
  • 25g of Drinking Chocolate
  • 1/2 teaspoon warm water

HOW TO COOK

  1. Heat oven to 160c’ (fan assisted) if you use a normal oven it’s usually around 180’c refer to manual for guidance
  2. Sieve the salt, stork, sugar and flour into a bowl and rub it until it turns into breadcrumbs
  3. Add the two eggs to a bowl and beat up with 5 tablespoons of carnation milk, add the mixture to the breadcrumbs
  4. Bled up the biscuits and add into the bowl
  5. Add 5 tablespoons of water into the bowl and add to the above mixture
  6. Stir all the mixture thoroughly and add to the bowl
  7. Stir together with the chocolate chips and spread out between muffin cases giving “healthy” sized portions for all!
  8. Cook in the oven for 30 mins
  9. When cooked, bring them out the oven, they should be springy
  10. Allow them to cool, whilst this is being done, mix the icing ingredients up in a bowl with a VERY small amount of warm water
  11. Add them to the muffins when cooling and they’ll be really tasty

ADMIN COMMENT

First time I made this recipe, I put a dusting of drinking chocolate on top of the buttercream I removed this as it gave me a dry throat the following morning

How about some Vegan Recipes?