Break the muffin up into bite-sized pieces
75g dark chocolate, roughly chopped
50g chocolate and hazelnut spread
175g self-raising flour
½ tbsp baking powder
25g cocoa powder
50g golden caster sugar
1tsp vanilla extract or paste
5 tbsp vegetable oil
4 tbsp milk
75g dark chocolate chips
50g chopped hazlenuts, roasted
These are a real tea-time treat so bake up a double-batch and take them round to a fellow mum friend’s for a pick-me-up
1. Preheat the oven to 180°C/gas mark 4. Line a 6-hole deep muffin tin with paper muffin cases.
2. Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.
3. Sift the flour, baking powder and cocoa powder into the large bowl, then stir in the sugar. In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate.
4. Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.
5. Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops. Bake in the over for 20-25 minutes, or until a skewer inserted into the centre comes out clean. When cooked, transfer to a cooling rack to cool.
This dish is safe in pregnancy.
This recipe is taken from Chocolat by Eric Lanlard, published by Mitchell Beazley, £18.99.