Double Chocolate Muffins

One lot of chocolate is never enough so we’ve made these delicious double chocolate muffins.

 150 g PURE SPREAD
 125 g PLAIN CHOCOLATE
 225 g SELF RAISING FLOUR
 50 g COCOA POWDER
 1 tsp BAKING POWDER
 150 g DARK BROWN SOFT SUGAR
 3 EGGS/EGG REPLACER (BEATEN)
 125 g PLAIN CHOCOLATE CHIPS

1

Preheat the oven to 200°C, gas mark 6.

2

Line the muffin tins with 12 large paper muffin cases.

3

Break the chocolate into a heatproof bowl and place over a saucepan of simmering water until melted. Remove from the heat and set aside to cool.

4

Sieve the flour, cocoa and baking powder into a mixing bowl and set aside.

5

In a separate bowl, cream the Pure spread and soft dark brown sugar together until light and fluffy.

6

Add the beaten eggs a little at a time, beating between each addition.

7

Add the sieved flour, cocoa and baking powder and stir to combine.

8

Pour in the melted chocolate and 100g of the plain chocolate chips.

9

Mix together until just combined but still lumpy. Do not over mix.

10

Divide the mixture between the muffin cases and sprinkle over the remaining 25g of chocolate chips.

11

Bake in the centre of the oven for 20 minutes until well risen. Remove from the oven and transfer to a wire rack to cool.