Chocolate Muffins

Most 'chefs' have a signature dish. Mine has turned out to be muffins! (although I'm not too bad a sauces either).

This is so quick. Don't be precious about it, don't sieve anything, just bung it all together following the instructions below.

6oz Plain flour

1oz Cocoa powder

3tsp Baking powder

Half tsp Bicarbonate of soda

3oz Demerara sugar

2 and a half oz Butter

1 Large egg

150ml Milk

Pre-heat the oven to 200c and prepare a muffin tin with 12 cases.

Mix the dry ingredients in a large bowl and set to one side.

Melt the butter.

Measure out the milk and then beat the egg into it, then beat in the melted butter.

Stir the wet mixture into the bowl of dry ingredients, lumps are OK, lumps are good.

Divide the mixture between the muffin cases. (If you have proper muffin cases from somewhere like Lakeland the mixture probably won't rise over the top. If you want 'muffin tops' use cake cases or try greasing and baking directly in the tray).

Cook for approx 20 minutes, if you press the cake top lightly it should be springy.

Turn out onto a cooling tray and enjoy.

Makes a great loaf cake too. Same mixture into a 1lb lined loaf tin. Cook for about 30-35 minutes.

I must end by giving credit to Nigella Lawson who started me off on muffin baking with her Christmas Morning Cranberry Muffins. That was a few years ago now and have changed her recipe around and made many variations - enough for a book!!

** Kate **