Chocolate muffins that pack a punch of chilli and a wonderfully tangy lime drizzle.
Makes 9 muffins.Products used:
MasterClass Smart Ceramic 24 x 22 cm Heavy-Duty Stackable Muffin Tin
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Decorating Spoon
Ingredients:
For the muffins
125g plain flour
25g good quality cocoa powder
1 tsp baking powder
Zest of 1 lime
½ red chilli chopped finely
60g 70% dark chocolate chips
1 large free range egg
60g golden castor sugar
2 tbsp rapeseed or vegetable oil
100ml full fat milk
For the syrup
80g sugar
Juice of 1 lime
Method:
Pre-heat oven to 160°C.
Sieve all of the dry ingredients into a mixing bowl and stir together.
Add the lime zest and chopped red chilli.
In a separate bowl or measuring jug mix together the wet ingredients.
Make a well in the middle of the dry bowl and pour the wet in.
Add the chocolate chips.
Slowly mix and fold together, being careful not to over mix. It’s ok to have a few lumps and bits of flour for this recipe.
Divide the mixture equally into a nine-hole baking tin.
Bake for 20 minutes.
Heat the sugar and lime juice to create tangy syrup to brush over the muffins when they are ready.
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