Thursday, 11 May 2017

Flowerpot chocolate chip muffins

Flowerpot chocolate chip muffins
3 tbsp vegetable oil...
125g plain flour
1 tsp baking powder
25g cocoa powder
100g golden caster sugar

1 large egg
100ml milk
150g milk chocolate chips
25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
20 rice paper wafer daisies

You will need
10 mini teracotta pots (see tip)


Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.

Put the flour, baking powder and cocoa in a bowl and stir in the sugar.

Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix – you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.

Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don’t let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.

Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.

Bake in a pot

You will need mini terracotta pots measuring 57mm wide and 50mm tall. Be sure to thoroughly wash and dry the pots before using.

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