Mini chocolate muffins
Makes around 24
• 2 1/4 cups self-raising flour, sifted
• 1/2 cup cocoa powder, sifted
• 1 cup caster sugar
• 3/4 cup dark chocolate chips
• 1/2 cup peanut oil or vegetable oil
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 2 eggs
Preheat oven to 180°C. Line a 12-hole, muffin pan with paper cases.
Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk peanut oil, milk, vanilla and eggs in a large jug. Add liquid mixture to the bowl
Using a wooden spoon, stir until just combined (don't over-mix). Spoon mixture into paper cases.
Bake for 15 to 20 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Melt 100g of chocolates with 3 tablespoon of double cream in the microwave. (on low heat for 5 seconds until cream is warm – remove and stir until chocolate is melted)
Drizzle on top of mini muffins and decorate as per your taste.
The recipe is proposed by:
The above recipe is proposed by Chaya Ramphul, Professional Chef, Graduated from the Institute of Culinary Arts, South Africa.
She was trained and worked in Relais Chateaux establishments – Prince Maurice (5 Star Hotel), The Marine Hotel (South Africa), Constance Academy and the University of Glamorgan in UK.
Chaya Ramphul delivers cooking classes in Quatre-Bornes for every level and may be contacted on phone number 5-793-72-12 or via her mail address which is firstname.lastname@example.org
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