Hot-cross chocolate muffins

Name: Hot-cross chocolate muffins
Cook time: 30 min
Yield: 12
Ingredients: 120g butter; 250g dark chocolate buttons; 2 cups self raising flour; 3 tbsp cocoa; 1 cup sugar; 1 tsp mixed spice; 1 pinch salt; 120g sultanas; 1 tbsp mixed peel; 190ml milk; 3 eggs; 1 tbsp lemon juice; 100g white chocolate

Jeremy and Jane Strode

October 18, 2011

Hot-cross chocolate muffins.Natalie Boog

Time:< 30 minsMakes:12

Something original and a bit clever - Jane's recipe, of course! This really is Easter in one hit.

Ingredients

120g butter
250g dark chocolate buttons
2 cups self raising flour
3 tbsp cocoa
1 cup sugar
1 tsp mixed spice
1 pinch salt
120g sultanas
1 tbsp mixed peel
190ml milk
3 eggs
1 tbsp lemon juice
100g white chocolate

Method

Preheat oven to 180 degrees. Line a 12-cup muffin tin with patty cases.
Melt butter and 150g chocolate buttons over simmering water, stir until smooth. Sift dry ingredients into a bowl. Stir through remaining chocolate buttons, sultanas and mixed peel. Combine milk, eggs and lemon juice in a jug and pour into flour mixture. Pour in melted chocolate and stir until just combined.
Spoon mix evenly into patty cases. Bake for 20-25 minutes or until firm to touch. When cool enough to handle, place on a wire rack to finish cooling.
Melt white chocolate* over a saucepan of just-boiled water. Pipe white chocolate crosses over muffins (see tip, left), allow to set before serving.
*Note: White chocolate melts at a lower temperature than dark.