Hot-cross chocolate muffins
Something original and a bit clever - Jane's recipe, of course! This really is Easter in one hit.
Ingredients
120g butter
250g dark chocolate buttons
2 cups self raising flour
3 tbsp cocoa
1 cup sugar
1 tsp mixed spice
1 pinch salt
120g sultanas
1 tbsp mixed peel
190ml milk
3 eggs
1 tbsp lemon juice
100g white chocolate
Method
Preheat oven to 180 degrees. Line a 12-cup muffin tin with patty cases.
Melt butter and 150g chocolate buttons over simmering water, stir until smooth. Sift dry ingredients into a bowl. Stir through remaining chocolate buttons, sultanas and mixed peel. Combine milk, eggs and lemon juice in a jug and pour into flour mixture. Pour in melted chocolate and stir until just combined.
Spoon mix evenly into patty cases. Bake for 20-25 minutes or until firm to touch. When cool enough to handle, place on a wire rack to finish cooling.
Melt white chocolate* over a saucepan of just-boiled water. Pipe white chocolate crosses over muffins (see tip, left), allow to set before serving.
*Note: White chocolate melts at a lower temperature than dark.
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