Chocolate Custard Muffins

Ingredients

• 50g cornflour
• 3 level tablespoons cocoa
• 100g dark soft brown sugar
• 225ml cold water
• 75g unsalted butter, cubed
• 125g dark chocolate, broken small
• 75ml sunflower or corn oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 125g caster sugar
• 125g plain flour
• 2½ teaspoons baking powder

Method

Serves: 12

1. Preheat oven at 180 degrees. With these muffins, one starts by making the custard.
2. In a saucepan, put the cornflour, cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it.
3. Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs.
4. Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg.
5. In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined.
6. After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.

http://www.nigella.com/recipes/view/chocolate-custard-muffins-4670