Muffins are different to cupcakes, they should be made quickly and the mixture stirred only until it comes together.

Ingredients: (Makes 20)

• 140 g/5 oz plain chocolate
• 375 g/13 oz self-raising flour
• 1 tablespoon baking powder
• 55 g/2 oz cocoa powder
• 85 g/3 oz caster sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 6 tablespoons sunflower oil
• 375 ml/13 oz milk
• 140 g/5 oz milk chocolate, roughly chopped
• 140 g/5 oz white chocolate, roughly chopped

Method:

Preheat the oven to 200ºC/400ºF/Gas mark 6. Line 2 muffin tins with 20 paper baking cases.

Melt the plain chocolate in a bowl over a pan of simmering water. Sift together the flour, baking powder and cocoa into a medium bowl and stir in the sugar. In a separate bowl beat the eggs, vanilla, oil and milk. Stir in the melted chocolate. Stir the chocolate mixture into the flour and add the chopped chocolate. Do not beat – stir only until the mixture comes together.

Divide the mixture between the muffin cases and bake for 20 to 25 minutes until well risen. Remove from the oven and transfer to a wire rack. Dust with icing sugar before serving. Serve warm or cold. Store in an airtight container for up to 4 days. Suitable for freezing.