Ingredients;
for 12 medium muffins
1 3/4 c plain flour
2 t baking powder
1/4 c cocoa
1/2 c sugar
1/2 c chocolate chips
75 g butter
2 large eggs
3/4 c milk
3/4 - 1 c raspberry jam
extra chocolate chips
Method:
- Preheat oven to 200 degrees Celsius (400 degrees Farenheit).
- Spray muffin tins with oil or line with paper cups.
- Sift flour, baking powder and cocoa into a large bowl. Add sugar and chocolate chips and mix thoroughly with a fork.
- Heat butter gently until it is just liquid (low heat on stove or microwave briefly). Add eggs and milk and beat with fork until combined and smooth.
- Pour liquid ingredients into the dry ingredients and fold together, mixing as little as possible.
- Half fill muffin tins by spooning about 1 tablespoon of mixture into the tins.
- Use a damp teaspoon to make a small hollow in each muffin and fill with about 1 teaspoon of jam.
- Spoon the remaining mixture evenly into the muffin tins, making sure to completely cover the jam.
- Sprinkle with extra chocolate chips.
- Bake for 10 minutes or until the centre springs back when pressed.
Serving suggestions:
Serve warm, dusted with icing sugar if you like.
Good with coffee, or served with fresh berries and whipped cream or icecream!
