"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double chocolate muffins Recipe

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This recipe for Double chocolate muffins, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Bruges
Added: Wednesday, July 15, 2009


4 oz (125g) unsalted butter – chopped
3½oz (100g) plain chocolate – chopped
8oz (225g) plain flour + a pinch of salt
1 level teaspoon bicarbonate of soda
1½oz (40g) cocoa
6oz (175g) golden caster sugar
7oz (200g) white chocolate – chopped
1 egg
7fl oz (200mls) milk
150g pot of natural yogurt
1 teaspoon vanilla extract

Melt butter & chocolate over simmering water (bowl not touching water)
Mix gently & leave to cool
Put flour, bicarbonate, cocoa, sugar & white chocolate in a bowl
Beat together egg, milk, yogurt & vanilla in a jug
Add egg mix and chocolate mix to dry ingredients
Fold together – don’t over mix or muffins will be tough
Divide mix between 12 paper muffin cases placed in a muffin tin
Bake for 20 to 25 minutes at 170º c (fan) until risen & springy




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