This is a nice simple recipe, just mix the wet and dry ingredients and bake! However, do not over mix when adding the dry and wet ingredients together, or the cooked muffins will be tough and chewy.
Ingredients
Dry ingredients
- 2 tsp baking powder, level
- 2 tsp bicarbonate of soda
- 80 g sugar
- 225 g plain flour
- 75 g cocoa powder
- 80 g dark chocolate, chopped
- 200 g white chocolate, chopped
Wet ingredients
- 3 medium free-range eggs
- 1 tsp vanilla extract
- 100 ml skimmed milk
- 400 ml tomato soup
Instructions
- Preheat the oven to 180c gas 4
- Mix the baking powder, bicarb, flour, sugar and chocolate - really well.
- Mix the eggs, vanilla, milk and tomato soup really well.
- Add the egg mix to the dry flour and mix lightly.
- Spoon into the muffin cases and pop into the oven, and cook for 15-20 minutes, do not overcook, or the muffins will be dry.
- Once well risen and soft to the touch, remove from the oven and cool.
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Nutrition Facts
White Chocolate Muffins
Amount per Serving
Calories
373
% Daily Value*
Fat
7.6
g
12
%
Saturated Fat
3.5
g
22
%
Cholesterol
63
mg
21
%
Sodium
687
mg
30
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
31
g
34
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
