Little BJ and I hit the jackpot this morning with these amazing chocolate and chocolate and sour cream muffins. Poor little man is now over-sugared and over it.
He, who is almost three, had lots of jobs to do. He had to sample the white chocolate buttons, mix the eggs, beat in the sour cream, the oil and then fold in the dry ingredients. And once the batter was in transferred to the muffin tins and then to the oven, he had a great big bowl to lick along with a couple of spoons.
Little wonder then that, after sampling just one of these delicious treats, he’s climbing the walls and using his baby brother as a stepping stone. Really there’s not “that” much sugar – perhaps it’s just the excitement of making something so fabulous.
225g plain flour
55g cocoa powder
1 tbsp baking powder
115g brown sugar
150g white chocolate, roughly chopped
200ml sour cream
approx 50-100ml milk (enough to make a thick batter)
6 tbsp oil
Sift flour, cocoa powder, baking powder and salt then mix through brown sugar and roughly chopped white chocolate. Lightly beat eggs and add sour cream, 50ml of milk and oil. Mix to combine. Gently fold into the dry ingredients and add more milk to make thick batter. Spoon into greased muffin tins and bake 20 mins. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool.
The best big is picking the bits of caramelised white chocolate off the muffin tins once you turn out the muffins. It’s hot, so that’s definitely a job for mummy. 🙂