These are like inside-out chocolate chip muffins. The generous amount of white chocolate makes them satisfying for those who have a sweet tooth, but the cocoa helps to balance the sweetness. Warning: They are seriously addictive!
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Combine flour, sugar, and cocoa in a large bowl.
Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips.
Fill each prepared muffin cup 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.
Per Serving: 294 calories; protein 5.8g; carbohydrates 38.8g; fat 13.5g; cholesterol 47.5mg; sodium 336.1mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.