Instructions

Preparation steps

Preheat your oven to 180°C. Grease and line your muffin tray with butter, about 5 grams or so.

Mixing up the dry ingredients

In a bowl, add a pinch of salt,s ift your flour befor adding to the bowl, baking powder then mix.

Prepping the wet ingredients

Set your pot to low heat and add the butter to the pot, on very low heat to just liquify it, stir a little to avoid excessive bubbling.

Once liquid add the milk and chocolate to the pot, and bring up the heat to around medium low while stirring until all is combined in an homegenous liquid mixture.

• Note: if the mix seems too tough to mix you may reduce the heat to low, add about half a glass of water, then stir until smooth.

Combining both dries and wets

Pour the liquid mix from the pot into your bowl containing the dry ingredients, add the eggs then stir until homogenous.

• Note: for best results you may want to wait until your mix has come to room temperature, if too hot it may cook the eggs slightly and make your batter sligtly taste like eggs, this is generally not a problem, but something to be mindful of.

Prepping the oven tray

Pour the mix into the pits of your greased muffin trays, filling them up to the top if you want bigger muffins and about half way for smaller muffins. With these measurements you will get about 8 bigger muffins and should get about 12 smaller muffins. Once your trays are ready, put them in the oven and let them bake for about 30 minutes.

• Optional: If you wish for softer fluffier muffins you may add a few cups of water below your trays on a solid rack in the oven to steam during the baking process