Dark Chocolate Muffins

INGREDIENTS

200g/7oz dark chocolate

200g/7oz unsalted butter

200g/7oz self-raising flour

1/4tsp bicarbonate of soda

2tbsp cocoa powder

150g/5oz caster sugar

3 eggs

150ml/5fl oz soured cream

METHOD

Preheat the oven to 180C, 350F, Gas 4.

Line a muffin tin with 12 paper muffin cases.

Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water.

Sieve the flour, bicarbonate of soda and cocoa powder into a large mixing bowl.

Stir in the caster sugar.

In a large jug whisk together the eggs and soured cream.

Make a well in the middle of the dry ingredients and pour in the cream mixture and the chocolate mixture.

Stir until well combined without over mixing.

Spoon the mixture equally between the muffin cases.

Bake for 20 minutes until firm to the touch.

Transfer to a cooling rack.

Store in an airtight container.

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