Double Chocolate Chip Muffins

Ingredients (12 pieces):

300g plain (all purpose) flour

130g white chocolate

130g plain chocolate

80g molasses (sugar)

½ cup sour cream

½ cup milk

3 tbsp sunflower oil

1½ tbsp cocoa powder, plus extra for dusting

¾ tbsp baking powder

2 eggs

Methods:

1. Preheat the oven to 180 C.

2. Place 12 paper muffin cases in muffin tin.

3. Sift the flour, baking powder and cocoa into a bowl and stir in the sugar. Make a well in the centre.

4. In a separate bowl, beat the eggs with the sour cream, milk and oil, then stir into the well in the dry ingredients. Beat well, gradually incorporating all the surrounding flour mixture to make a thick and creamy batter.

5. Chop the white and plain chocolate into small pieces and stir into the mixture.

6. Spoon the chocolate mixture into the muffin cases, filling them almost to the top. Bake for 25-30 minutes, until well risen and firm to the touch.

7. Cool on a wire rack, and then dust the muffins lightly with cocoa powder.