Double Chocolate Muffins

A little Sunday cooking with my favourite recipe. So quick, so easy and truly scrumptious! Make them muffin size to accompany your3 o'clock sweet fix with a cup of tea or coffee, or try them warmed with chocolate topping and ice-cream for a a truly mouth watering dessert! Likewise, pop them into cupcake pans for a bite sized treat, perfect for the kids lunch boxes this week!

These are made using pears in natural juice, which leaves them tender and moist and totally satisfying.

Cupcake Size 

 

 Muffin Size

No doubt, you'd love the recipe too! Happy cooking and enjoy the sweet aroma of chocolate filling your home!

Double Chocolate Muffins

Oven 180 deg C or 160 deg C (fan forced)
Bake 20 minutes (muffins) 10-15 min (cupcakes)

2 cups SR Flour
1/3 cocoa powder
1 cup castor sugar
1/2 cup choc chips
425g can pears on natural juice
60g low fat marjarine
1 egg

1. Preheat oven.
2. Grease your muffin or cupcake tray.
3. Sift flour and cocoa. Stir in sugar and choc bits.
4. Process/Blend pears, juice, marjarine and egg until smooth.
5. Fold into the flour mixture and stir until combined.
6. Bake.