After a very bizarre Friday evening, I decided that I needed to restore some balance in my life and get back to baking. It is has been a few weeks since I have created something new. Today I woke up with an intense desire to bake chocolate muffins. I am not sure where the need came from, possibly the aftermath of eating chocolate ice-cream at lunchtime yesterday. There has also been a bag of dark chocolate pieces sitting in the fridge for the past few weeks just asked to be melted into a chocolate frenzy. As usual Google provided me with a wealth of recipes to try and I eventually decided on one from Baking Mad.com. I was interested in the use of sour cream in the ingredient list. It is not something that I have even used in non-dessert recipes but it made for a very moist and soft creation. My husband, who is a huge chocolate fan, loved these muffins. I think they will become a regular staple!
- 200g Dark chocolate broken into pieces
- 200g Butter (unsalted)
- 200g Self-raising white flour
- ¼tsp Baking powder
- ¼tsp Bicarbonate of soda
- 2tbsp Cocoa powder sieved
- 150g Unrefined golden caster sugar
- 150ml Sour cream
- 3 Eggs (free range)
- Preheat the oven to 180oC. Line a 12 hole muffin tin with paper muffin cases.
- Put the chocolate and butter in a heatproof bowl. Microwave on medium (500W) for 2 minutes, stir then microwave for a further 2 minutes until smooth.
- Stir together the flour, baking powder, bicarbonate of soda, cocoa powder and golden caster sugar in a large bowl.
- In a jug, lightly mix together the soured cream and eggs. Pour into the dry ingredients with the melted chocolate mixture. Mix together until just combined.
- Divide the mixture between the prepared paper cases and bake the muffins for 18 minutes until risen and firm.