CHOCOLATE BROWNIE MUFFINS
Moist and rich these muffins will be loved by all the family.
- Time 50 Mins
- Feeds 8 people
- Level Intermediate
100G PURE SPREAD
250G LIGHT BROWN SUGAR
4 TBSP COCOA POWDER
3 MEDIUM EGGS, BEATEN
125G SELF RAISING FLOUR OR PLAIN FLOUR WITH 1 TSP BAKING POWDER
50G GROUND ALMONDS
Preheat oven to 180°C/gas mark 4. Place 8 muffin cases in a muffin tin.
Cream the Pure spread and sugar until fluffy. Sieve flour, baking powder (if using) and ground almonds onto a plate.
Mix 6tbsp of boiling water with the cocoa powder in a bowl. Add to the Pure spread and sugar mixture.
Beat the eggs and add to the mixture together with the dry ingredients to give a dark batter.
Divide the mixture between the cases. Bake for 30 minutes. Cool for 10 minutes then remove from the tray and leave to cool on a wire rack.
To decorate, dust with icing sugar.