This recipe is SO easy, but extremely yum. The vegetable oil serves to make them nice and moist, and buttermilk is always a star ingredient in any baked good!
Sift flour and cocoa, add sugar and choc bits in a bowl.
Put eggs, oil and buttermilk in a jug.
Mix them together!
I use a regular cupcake tin rather than a muffin pan as the muffins are so rich, I feel that muffin sized they'd be a little too much. Ready to go in the oven!
Out of the oven 20 minutes later, looking good enough to eat already..
But adding a white chocolate melt to the top makes them that little more impressive to look at, and you can never have too much chocolate in a triple choc muffin anyway!
All melted 2 mins later and looking good!
Triple Choc Muffins - from Women's Weekly Easy Baking
Makes 12 (I got 20 by using a regular cupcake tin)
1 3/4 cups self raising flour
1/3 cup cocoa powder
3/4 brown sugar, firmly packed
1/2 cup dark choc bits (I used milk chocolate chips)
1/2 cup white choc bits (I used caramel chips)
1 cup buttermilk
2/3 cup vegetable oil
White chocolate melts, for decoration
1. Preheat oven to 200c. Line 12-hole muffin tin with paper cases.
2. Sift flous and cocoa into large bowl, stir in sugar and choc bits. Stir in combined eggs, buttermilk and oil. Do not over mix, mixture should be lumpy.
3. Divide mixture into paper cases. Bake muffins 20 minutes, remove from oven. Top each muffin with a white chocolate melt, return to oven and bake a further 2 minutes.
4. Stand muffins in pan 5 minutes before removing to cool fully on wire rack.