You will need:
12 Lindt Lindor Chocolates ( those lovely ones with chocolate truffle inside them)
Chocolate Chips (Pref. Dark, but you can of course use white choc/milk choc ones)
225g Plain Flour
175g Castor Sugar
4 tablespoons cocoa powder
2 level teaspoons Baking Powder
½ level teaspoon Bicarbonate of Soda
1 medium egg
240 ml. milk
90 ml. Corn oil
This recipe makes 12 muffins.
Cooks’ note – if you have muffin baking tins as shown in the picture, fill your muffin cases 2/3 full with the chocolate mixture, then stand each muffin in a space in the muffin tin – this way they will keep their shape during cooking.
Oven 170 °C conventional, 150°C Fan, Gas 3 , 20-25 minutes, depending on your oven.
Sift all the dry ingredients into a mixing bowl. Whisk the oil, milk and egg together, then add this liquid to the dry ingredients and beat gently until smooth. Now 2/3 fill your muffin cases – go gently – the mixture is fairly soft, so goes everywhere if you’re not careful!!
Now gently press one Lindor chocolate into each muffin, and sprinkle the chocolate chips on top of each one also, then bake.
I baked mine last night in a Fan oven set at 150°C, and they took 20 minutes.