Chocolate Muffin Puddings
Whether you make these and box them up as a gift or treat the baking of them as part of the fun at any festive celebration you'll all agree that these not only look the part... but taste amazing too.
- 115 g butter
- 12 paper muffin cases
- 100 g dark chocolate
- 100 g low-fat natural yoghurt
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1 bar white chocolate
- 1 handful dark chocolate chips
- 150 ml milk
- 1 egg
- 1 packet red/green fondant icing
- ½ tsp vanilla extract
- 200 g soft brown sugar
Preheat an oven to 190°C.
Line two muffin trays with 12 muffin cases.
Make The Muffin Batter
Melt the butter and dark chocolate in a bowl using a microwave or over a pan of simmering water.
Beat together the egg and brown sugar in another bowl, then add the melted chocolate mixture.
Stir the yoghurt, vanilla and milk into the muffin batter until well combined.
Fold in the flour and bicarb.
Spoon the mixture evenly between 12 muffin cases.
Scatter the chocolate chips over the top of each muffin.
Bake for 20 minutes, then remove allow to cool before removing from the tin.
Decorate & Share!
Melt the white chocolate and drizzle over half of the top of each cooled muffin.
Shape the fondant icing into holly leaves and berries to arrange neatly on top before packaging into cake boxes to give away as gifts.
(Recipe courtesy of Asda Magazine)
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