Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 12 hole muffin tin and place two criss-crossing strips of greaseproof paper in each hole. This helps to remove from the tin!
Melt the chocolate and butter over a low heat. Cool a little, and then stir in the yogurt and eggs.
In a mixing bowl place the flour, sugar, ground almonds, cocoa, baking powder and cranberries and mix well. Pour in the chocolate mixture and stir well.
Spoon into the muffin tin and bake for 20 minutes approximately. Cool in the tin. Can now be frozen in plastic bags for up to three months.
To decorate: Mix the icing sugar with about 2 tablespoons of water to make a thick icing. Remove the muffins from the tin and place on a serving plate, then spoon the icing on top. Decorate with half a coloured cherry. Allow to 'set'.
Best eaten on the day they are decorated.
Behind Every Bake
Christmas Chocolate Muffins
CATEGORY: All Recipes
COOK TIME: 20 mins
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What you need:
150g/5oz Odlums Self Raising Flour
50g/2oz Dark Chocolate
150g/5oz Butter
125g carton Natural Yogurt
3 Eggs (beaten)
150g/5oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
6 tablespoons Cocoa (sieved)
1 teaspoon Baking Powder
100g packet Dried Cranberries
To Decorate
250g/9oz Icing sugar (sieved)
A little Water
100g Coloured Cherries
How to:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 12 hole muffin tin and place two criss-crossing strips of greaseproof paper in each hole. This helps to remove from the tin!
Melt the chocolate and butter over a low heat. Cool a little, and then stir in the yogurt and eggs.
In a mixing bowl place the flour, sugar, ground almonds, cocoa, baking powder and cranberries and mix well. Pour in the chocolate mixture and stir well.
Spoon into the muffin tin and bake for 20 minutes approximately. Cool in the tin. Can now be frozen in plastic bags for up to three months.
To decorate: Mix the icing sugar with about 2 tablespoons of water to make a thick icing. Remove the muffins from the tin and place on a serving plate, then spoon the icing on top. Decorate with half a coloured cherry. Allow to 'set'.
