|
What could be nicer than a Chocolate Muffins served warm with a cup of coffee? These dark, chocolatey muffins have broken After Eight Mints Sticks added but if you don't like the thought of that just leave them out, they're just as nice without.
|
1 Preheat the oven to 200°C and put paper muffin cases in a muffin tin. Sieve the flour, cocoa & baking powder. Mix in the sugar.
2. Chop the mint sticks into small pieces.
3. Lightly combine the egg, oil & milk. Don't overmix here - just enough to combine the egg. Tip this into the dry stuff and mix VERY lightly - it doesn't matter if it's lumpy. Beating will ruin the muffins.
4. Put in the cases and bake for about 20 mins. til firm and cracked on the top.
5. Leave the Muffins in the tin for 5 minutes.
♡ Cool for 5 mins before tipping out and eating ........ sorry, storing.♡
Notes: If you don't like mint just leave it out - you can add chocolate chips, milk or plain. Muffins don't have a lot of fat so tend to stick to the paper cases - just give them a light spray of oil.
♡
4. Put in the cases and bake for about 20 mins. til firm and cracked on the top.
