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How to make Chocolate chunk muffettes

Yield = 24
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • Melted butter or margarine (optional), for greasing
  • 150g (1 cup) plain flour
  • 25g (1/4 cup) cocoa powder
  • 2 teaspoons baking powder
  • 100g (1/2 cup, firmly packed) brown sugar
  • 75g dark chocolate, roughly chopped
  • 60g (3 tablespoons) butter or margarine, melted, cooled
  • 1 egg, lightly whisked
  • 80mls (V3 cup) milk or buttermilk
  • 1 tablespoon raspberry jam

Method

  • Step 1 Preheat oven to 180°C. Brush 24 mini (40mls/2-tablespoons) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.
  • Step 2 Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.
  • Step 3 Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.
  • Step 4 Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day