Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Put the Muffin Cases in 12 deep cup muffin tins.
Sift the flour, Cocoa and Baking Powder into a bowl. Stir in the sugar and Dark and White Chocolate Chips and make a well in the centre.
Mix the eggs, milk, melted butter and Vanilla together and pour into the well, then stir to form a stiff, well-blended batter.
Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until well risen and firm to the touch. Transfer to a wire rack to cool. Delicious served warm.
1 serving = 87g
|Per serving||Per 100g/ ml|
|Fat||14 g||16 g|
|Carbohydrate||35 g||40 g|
|Protein||5.5 g||6.3 g|
For the recipe Double Chocolate Chip Muffins