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Self Raising Flour 400g
Milk 230ml
Caster Sugar 80g
Egg (59g size) 2
Butter (melted) 110g
Cocoa 2 tabs
Water (hot) 3 tabs
Choc Bits 4 tabs |
Sift SR flour. Dissolve cocoa in hot
water in a small bowl. Beat eggs until thick. Add sugar and beat until
thick and creamy. Add milk,
melted butter, cocoa mix and choc bits and mix well. Make a well in the
sifted flour and pour in the liquid mixture. Mix lightly and
quickly. Mixture should be consistency of pouring cream. Pour into greased
1/2 cup muffin pan. Bake at 210º C for 6-7 minutes. Reduce heat to 200º C
and continue baking for further 8-10 minutes or until just coming away
from edge of tin. Best served warm. May be split and buttered. |
