• 375 g (12 oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • 200 g (7 oz) golden caster sugar
  • 2 large eggs
  • 150 ml (¼ pint) sunflower oil
  • 150 ml (¼ pint) milk
  • 1 teaspoon vanilla extract
  • 12 teaspoons ready-made chocolate spread or homemade Chocolate Hazelnut Spread (see page 128)

Sieve the flour and cocoa powder into a bowl and add the sugar, stirring to mix.

Combine the eggs, sunflower oil, milk and vanilla extract in a jug, using a fork. Pour the wet ingredients into the dry and stir a few times until the ingredients are just combined.

Line a 12-hole muffin tin with paper cases. Half-fill the cases with muffin mixture, add 1 teaspoon chocolate spread to each case and then top with the rest of the muffin mixture.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25 minutes until the muffins are well risen and springy to the touch.

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