Chocolate Muffins

Chocolate and Mint Stick Muffin

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.

Chocolate Muffins with Mint
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.
Flour and CocoaFlour and Sugar MixedMuffin Paper CasesFilling the Papers
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.
Chocolate Mint SticksChopped Mint Sticks
Milk Egg and OilAdding the Milk Mix to Ingredients 4. Put in the cases and bake for about 20 mins. til firm and cracked on the top.
Filling the PapersCooked Chocolate Muffins
5. Leave the Muffins in the tin for 5 minutes.
Mint and Chocolate Muffin
Chocolate and Mint Stick Muffin

♡ 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.   ♡  
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