Easy Chocolate Muffins

 

 

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Ingredients

main

• 85 g (3 oz) Flora Buttery
• 225 g (8 oz) plain chocolate
• 2 large eggs
• 200 g soft muscovado sugar
• 140 g (4 ½ oz) plain flour
• 1 teaspoon vanilla essence
• - icing -
• 55 g (2 oz) Flora Buttery
• 225 g icing sugar, sieved
• 1 tablespoon milk
• 50 g white chocolate, melted
• - decoration -
• 55 g (2 oz) desiccated coconut
• green food colouring
• chocolate football decorations or rice paper footballs

Method

1. Preheat oven to 190°C, 170°C fan, Gas mark 5.
2. Gently melt the chocolate and Flora in a bowl over hot water.
3. Whisk eggs and sugar together in a large bowl with the vanilla until light and creamy. Fold in chocolate and flour and spoon the mixture into 10-12 paper cases or greased bun tins.
4. Bake for around 25-30 minutes until soft and springy to touch. Cool on a wire tray.
5. Mix icing ingredients together and spread over the cakes. Mix the coconut with a little green colouring and sprinkle over the icing, decorate with chocolate footballs.