2 cups self-raising flour

1/2 cup caster sugar

120g grated milk chocolate

2 eggs

2 teaspoons vanilla essence

80g unsalted butter, melted

1 cup sour cream

100g dark chocolate, cut in squares

2 tablespoons choc bits

 

  1. Preheat oven to moderate 180 degree C. Brush melted butter or oil into fifteen 1/2 cup capacity muffin cups.
  2. Place flour, sugar, chocolate, eggs, essence, butter and sour cream in small mixing bowl. Using electric beaters, beat 1 min on low speed or until just combined. Beat on high speed 1 min.
  3. Spoon half the mixture into prepared muffin cups. Place a piece of chocolate in the centre of each; top with remaining mixture.
  4. Press choc bits onto top of each muffin. Bake 15 min or until puffed and lightly browned. Serve warm for a melted chocolate centre, or cool on a wire rack. These muffins are best served on the day of baking.