This is my second try of "easy MUFFINS" recipe book. However, I still find the same problem -the texture of the muffin is hard and dry . Despite the texture, it has better taste than the Marshmallow muffins. I should give credit to the chocolate sauce.
Recipe: (makes 12)
225 g/8 oz plain flour
55 g/2 oz cocoa powder
1 tbsp baking powder
pinch of salt
115 g/4 oz soft light brown sugar
250 ml/9 fl oz single cream
85g/3 oz butter, melted and cooled
85 g/3 oz plain chocolate
200g/7 oz plain chocolate
25 g/1 oz butter
50 ml/2 fl oz single cream
~1) Preheat the oven to 200 degree C. Grease a 12-cup muffin tin or line with 12 paper cases. Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Stir in the sugar.
~2) Lightly beat the eggs in a large bowl then beat the cream and butter. Make a well in the centre of the dry ingredients and pour in beaten liquid ingredients. Stir gently until just combined; do not over-mix.
~3) Break the chocolate evenly into 12 pieces. Spoon half of the mixture into the prepared muffin tin. Place a piece of chocolate in the centre of each then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes until well risen and firm to the touch.
~4) Meanwhile, make the sauce. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Stir until blended then stir in the cream and mix together. Remove from the heat and stir until smooth.
~5) Leave the muffins in the tin for 5 minutes, then remove from the tin and place on serving plates. Serve warm with the sauce.
I baked at180 degree C for 15 minutes. As in my first try, I baked at 200 degree C , I found that the muffins were over-baked and very dry.