Chocolate muffins

Treat yourself, and the family, with these egg-free chocolate muffins.

The ingredient of Chocolate muffins

1. 2 1/2 cups (375g) self-raising flour
2. 1/2 cup (50g) cocoa powder
3. 1 cup (200g) brown sugar
4. 1/2 tsp bicarbonate of soda
5. 125g butter, melted
6. 1 cup (250ml) milk
7. 1 tbsp white vinegar
8. 1 tsp vanilla extract
9. 200g dark chocolate, chopped
10. 125g butter, chopped
11. 1/2 cup (80g) icing sugar mixture

The instruction how to make Chocolate muffins

1. Preheat oven to 180u00b0C. Line twenty-four 1/3 cup (80ml-capacity) muffin pans with paper cases.
2. Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
3. Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined. Spoon evenly among the lined pans.
4. Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
5. To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.

Nutritions of Chocolate muffins

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