These scrummy muffins take just a few minutes to make. With just 15 minutes in the oven you can be eating these warm within half an hour if you’re quick!
Ingredients:
175g soft margarine
175 caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
1 tbsp cocoa powder
1 orange
Any leftover dark chocolate or chocolate chips you may have lying around (not likely in my house!)
Method:
1. Preheat the oven to 180*C and line a 12-hole muffin tray with paper cases.
2. Cream the sugar with the margarine. Add the eggs and combine. Sift the baking powder and flour into the mixture and stir well until combined.
3. Transfer half the mixture into a separate bowl. Add the cocoa powder to one mixture. If you’re using chocolate make sure it’s chopped into small chunks and add to the chocolate cake mix. Chocolate chips can be added as they are.
4. To the other mixture add the zest of the orange together with the juice of half the orange and stir well.
5. Carefully spoon the chocolate mixture equally into the bottom of the cases without dripping any on the tray or paper case edges.
6. Spoon the orange mixture equally between the cases on to of the chocolate mix.
7. If you want a marbled texture use a wooden toothpick to stir the mixtures slightly. I prefer to keep these as layered cake.
8. Bake in the oven for 15-20 minutes until springy and a skewer comes out clean. Remove from the oven once cooked.
9. Leave to cool in the tray for a couple of minutes before transferring to a cooling rack. This will prevent the bottoms from going soggy.
10. If you’ve got any chocolate left over, melt it slowly (I was lazy and used the microwave I’m ashamed to admit! Never do this with white chocolate) and drizzle as a final layer over the tops of your muffins.
11. Eat while warm for gooey chocolateyness!
iloveweekendbaking 