Double Chocolate Muffins

Name: Double Chocolate Muffins
Cuisine: British
Ingredients: 300 grams Margarine; 300 grams Castor Sugar; 250 grams Self Raising Flour; 50 grams Cocoa Powder; 3 eggs; 1 little water; 1 bar Very Dark Chocolate

Amazing Lady ( Grace) @cook_12096521

West Drayton

Chocolate version of Grandmother’s recipe, with extra chocolate topping! Made this batch Lactose- intolerant friendly for a friend!! # familyfriendly

Amazing Lady ( Grace) @cook_12096521

West Drayton

Chocolate version of Grandmother’s recipe, with extra chocolate topping! Made this batch Lactose- intolerant friendly for a friend!! # familyfriendly

Saved

Ingredients

300 gramsMargarine
300 gramsCastor Sugar
250 gramsSelf Raising Flour
50 gramsCocoa Powder
3eggs
1little water
1 barVery Dark Chocolate

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Steps

1

Cream butter and sugar together until light and fluffy.
2

Add the Cocoa Powder to the Self Raising Flour and use a balloon whisk to mix the two together.
3

Add Flour/ Cocoa mix gradually to the sugar/ butter mix, along with the lightly whisked eggs.
4

Add a drop of water if necessary, so the mix just about drops off the spoon, not too thick and not too runny.
5

Put mix into baking cases in a muffin tin. Crush up the dark Chocolate and add a small spoonful to the tops of the cakes.
6

Bake in a medium/ hot oven for about 15/ 20 minutes, until a cocktail stick, inserted into the Center, comes out clean.
7

Cool on a rack, or serve warm with custard! If you try this, please add a photo to Cookpad!!