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Photographer: Ben Dearnley
Triple choc muffins

Ingredients

  • 1¾ cups (260g) self-raising flour
  • ½ cup (50g) cocoa powder
  • ¾ cup (165g) firmly packed brown sugar
  • ½ cup (95g) dark choc bits
  • ½ cup (95g) white choc bits
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 2/3 cup (160ml) vegetable oil
  • 12 white chocolate melts

Triple choc muffins

The Australian Women’s Weekly Easy Baking
  • Serving size: Serves 10 or more
  • Cooking time: Less than 60 minutes
Method

Preheat oven to 200°C/180°C fan-forced. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.

Sift flour and cocoa into large bowl; stir in sugar and Choc Bits. Stir in combined eggs, buttermilk and oil. Do not over-mix; mixture should be lumpy.

Divide mixture into paper cases. Bake muffins 20 minutes; remove from oven. Top each muffin with a chocolate Melt; bake a further 2 minutes.

Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.

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