Double Chocolate Muffins

Ingredients:

175 g Odlums self raising flour
25 g Bournville Cocoa Powder
1 tsp baking powder
50 g Milk chocolate
75 g Muscovado sugar
2 medium eggs
75 g Unsalted butter , melted and cooled
50 g Bournville Chocolate , melted
150 ml natural yogurt

Method:

1. Preheat oven to Gas 6, 200 C. Line a 12 hole muffin tin with paper cases.
2. Sieve the flour, cocoa and baking powder into a bowl, stir in the chopped chocolate and sugar.
3. Beat the eggs with the butter, melted chocolate and yogurt and add to the dry mix.
4. Stir to combine but do not over-mix as it will toughen the muffins.
5. Fill the cases 2/3 full and bake 18-20 minutes until well risen and firm. Cool on a wire rack.
6. Delicious eaten slightly warm