A firm favourite with chocoholics, these Triple Chocolate Muffins make a wonderful accompaniment to an afternoon cup of tea.
115g (4 oz) plain chocolate, melted
225g (8 oz) soft brown sugar
115g (4 oz) softened butter
115g (4 oz) cream cheese
115g (4 oz) self raising flour
1 tbsp cocoa
½ tsp vanilla extract
3 large eggs, beaten
115g (4 oz) walnuts, chopped
115g (4 oz) white chocolate chips
1. Melt the chocolate on the top plate, placing a cork mat under the basin to protect the enamel. Line a 12 hole deep muffin tin with cake cases. Place all the remaining ingredients into a bowl and mix well together. Pour into the tin.
2. Slide the tin onto the third set of runners down and bake in the Main Oven on 180°C (350°F) Gas Mark 4 for about 30 minutes until risen and springy to the touch. Turn the tin halfway during cooking.