CHOCOLATE SWIRL MUFFINS

Preparation Method :

• Preheat the oven to 180°C / 360°F / Gas Mark 4. Lightly grease a 12-hole non-stick muffin tray or line with paper cases.
• Sift together the dry ingredients and set aside. Put half the butter and the dark chocolate in a small heatproof bowl over a pan of gently simmering water to melt on a low heat.
• Add in the rest of the butter and the white chocolate in a small heatproof bowl and melt over a pan of gently simmering water to melt on a low heat. Set the bowls aside with melted chocolates.
• Beat together the eggs and vanilla. Stir in the melted white chocolate and butter. Add the dry mixture and lightly stir until just incorporated.
• Put one dessert teaspoonful of the mixture into each muffin case. Stir the cooled dark chocolate into the remaining batter, lightly swirl and spoon into the cases.
• Bake for about 20 - 22 minutes or until a skewer inserted in the centre comes out clean.
• Remove the muffins from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack. When cooled, decorate with icing sugar and cocoa powder.