Muffins

I made muffins yesterday from a recipe in BBC's Goodfood 101 Cakes & Bakes. I have to say I'm a little disappointed with the results. I think the base could be sweeter or more chocolatey or maybe it should have asked for more chocolate so you get more in a bite. If I try this recipe again, I will probably make adjustments to it. The original recipe is below.



Triple Chocolate Chunk Muffins
Makes 11 muffins

Ingredients
250g/9oz plain flour
25g/1oz cocoa powder
2 tsp baking powder
½ tsp bicarbonate of soda
85g/3oz each dark and white chocolate, broken into chunks
100g/4oz milk chocolate, broken into chunks
2 eggs, beaten
284ml carton soured cream - (In reality, soured cream comes in 300ml tubs. Take a tbsp of it out and you should have roughly 285ml left.)
85g/3oz butter, melted

How-to
1. Preheat the oven to 200C/Gas 6/fan oven 190C. Butter 11 holes of a muffin tin. (Or make life easier for yourself and use muffin cases.)

2. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and chocolate, In a separate bowl, mix together the eggs, soured cream, sugar and melted butter.

3. Add the soured cream mixture to the flour mixture and sitr until just combined and the mixture is fairly stiff, but don't overmix. Spoon the mixture into the holes to generously fill.

4. Bake for 20 minutes until well risen. Leave in the tins for about 15 minutes as the mixture is quite tender. Remove from the tins. Enjoy while warm or leave to cool on a wire rack.

If anyone has any good chocolate muffin recipes or tips to improve this one, do share.