Chocolate brownie muffins - recipe
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Prepare
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Serves
12 -
Cook
-
Skill
Easy
Ingredients
- 50 g Unrefined dark muscovado sugar
- 110 g Plain chocolate (70% cocoa) melted
- 100 g Pecan nuts chopped
- 225 g Self-raising white flour
- 1 tsp Baking powder
- 225 ml Milk (whole)
- 4 tbsp Sunflower oil
- 1 tsp Vanilla extract
- 1 Egg(s) (free range) large, beaten lightly
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1
Preheat the oven to 220°C (200°C fan, gas mark 7) and line a 12 hole muffin tin with paper cases.
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2
Place the sunflower oil, eggs, dark muscovado, flour, baking powder, milk, vanilla extract and melted chocolate in a large bowl and beat together until smooth. Stir in the pecan nuts.
For this step you'll need:
- 4 tbsp Sunflower oil
- 1 Egg(s) (free range) large, beaten lightly
- 50g Unrefined dark muscovado sugar
- 225g Self-raising white flour
- 1tsp Baking powder
- 225ml Milk (whole)
- 1tsp Vanilla extract
- 110g Plain chocolate (70% cocoa) melted
- 100g Pecan nuts chopped
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3
Spoon into paper muffin cases and bake for 15-20 minutes until well risen and firm.
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4
Cool on a wire wrack and enjoy!
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