We have a bake off at the office today, I’m not sure whether the timing was intentionally to coincide with the return of The Great British Bake Off or if it was pure coincidence. Either way I decided to make good use of being at home due to the tube strike yesterday and get my bake on.
It’s been a while since I’ve got my bowls and beaters out (that sounds a bit innuendo-y, doesn’t it? I didn’t mean it to). In fact I don’t think I’ve baked since the great cake disaster. Here’s hoping my cupcake courier holds out on me today!
As we’re trying to raise money for charity I thought I’d make something that would appeal to lots of people and hopefully get them sold nice and quickly. That could call for just one thing – chocolate!
Even if I do say so myself my double chocolate muffins are pretty damn tasty and they’re actually pretty easy to make. I made 15 muffins from this recipe.
So, you will need…
100g dark chocolate
125g unsalted butter
225g self-raising flour
1 tsp bicarbonate of soda
40g cocoa powder
175g caster sugar
200g white chocolate
pinch of salt
150g natural yoghurt
1 tsp vanilla extract
Now do this…
Preheat the oven to 190/gas mark 5.
Line a muffin tin with cases.
Melt the butter and dark chocolate, mix together and take off the heat to cool down a bit.
Sift the flour, bicarb, salt and cocoa powder into a bowl.
Chop the white chocolate into small chunks.
Add the chocolate and caster sugar to the dry ingredients and mix well.
Put the egg, yoghurt, milk and vanilla extract into a jug and beat together.
Add this mixture and the melted chocolate to the dry ingredients and fold together.
Now, all that’s left to do is dollop it into the paper cases.
Pop them in the oven for about 20 minutes until a skewer comes out clean.
That’s it. Told you it was easy. You can always swap the white chocolate for milk chocolate if you prefer or use both and make them triple chocolate!
Let me know if you make some so I can hear what you think. Plus, you can find more great recipes from our friends at the Village Bakery.