Recipes

Chocolate Berry Self-Saucing Muffins

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This recipe brought to you by Wescobee Ltd

Muffin Ingredients
250g self-raising flour
Pinch of bicarb soda
150g Wescobee honey
½ cup cocoa powder
200g dark chocolate
1 cup butter milk
80g unsalted butter
2 beaten eggs
1 tsp pure vanilla essence
1 cup fresh berries

Chocolate ‘Saucy’ Topping Ingredients
300g Wescobee honey
4 tblsp cocoa powder
1½ tblsp warm milk

Method
Line the silicone muffin moulds with grape seed oil. Sift flour, bicarb soda, Wescobee honey, cocoa powder and grated chocolate together into a large mixing bowl.
Combine to the flour mixture milk, melted butter, beaten eggs and vanilla together and whisk well. Fold in berries then portion into muffin silicone, topped with the chocolate ‘saucy’ topping then bake until just spongy. Check after 15 minutes and see how it’s going. Serve hot with saucy topping sauce.

Chocolate ‘Saucy’ Topping Method
Whisk the honey, cocoa powder and warm milk into a smooth paste. Spoon a little sauce on top of the pre-baked muffin.
Preparation 20 minutes
Cooking time 15 minutes at 180°C

Makes 12-18 muffins