Dark Chocolate Muffins with a Surprise
July 4th, 2010 by Margot
INGREDIENTS
2 cups plain flour
2½ cups golden caster sugar
¾ cup unsweetened cocoa powder
1 tbs baking soda
1 tsp salt
¾ cup vegetable oil, neutral one that does not have strong taste or smell, like canola, sweet almond or Carotino oil
1 cup soured cream
1½ cups water
2 tbs white vinegar (I used rice vinegar)
2 eggs
½ cup jam / marmalade for filling (I used homemade black currant marmalade but raspberry or cherry jam would be very good too)
EQUIPMENT
muffin / baking trays lined with 24 silicone or paper muffin cases
METHOD
Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add oil, eggs and soured cream, whisk until well blended. Add also vinegar. Pour half of the batter into muffin cases, top each with about ½ tsp a little bit more of jam / marmalade and then pour over the rest of chocoate batter into each muffin case.
Bake for about 35 minutes, remove from the oven and let them cool down completely before serving.
Make 24 muffins.
- Background made of paper kitchen towel painted by my 4 year old daughter.
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July 4th, 2010 at 10:37
Love the handmade background. I would have never known what it was.
July 4th, 2010 at 11:40
Delicious cupcake Margot! and the li’l lady is becoming quite an artist, I must say
July 4th, 2010 at 15:20
Lovely jam filled chocolate muffins!!
MMMMMMMMMMMMMMMMMMMMMMMMMMM,…!!!
July 4th, 2010 at 16:18
Love the background Margot. The perfect foile for these delicious chocolately muffins.
July 5th, 2010 at 14:36
hi margot, the muffin looks so yummy! i must try this recipe. my kids love them!
July 21st, 2010 at 22:15
Thanks for this wonderful recipe! My husband will love it.