Recipe

Choc brownie muffins

Jul 31, 2010 2:00pm
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Choc brownie muffins
  • 2 cup (300g) self-raising flour
  • 1/3 cup (35g) cocoa powder, plus extra for sifting (optional)
  • 1/3 cup (75g) caster sugar
  • 60 gram butter, melted
  • 1/2 cup (95g) dark choc chips
  • 1/2 cup (75g) pistachios, coarsely chopped
  • 1/2 cup (165g) chocolate hazelnut spread
  • 1 egg, lightly beaten
  • 3/4 cup (180ml) milk
  • 1/2 cup (120g) sour cream

Method

Choc brownie muffins
  • 1
    Preheat oven to 200°C. Grease a 12-hole (⅓-cup/80ml) muffin pan.
  • 2
    Sift dry ingredients into a large bowl and stir in the remaining ingredients (be careful not to over-mix). Divide mixture evenly into pan holes.
  • 3
    Bake about 20 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Dust with sifted extra cocoa before serving, if you like.

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