Chocolate And Hazelnut Muffins

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• Step 1

  Preheat the oven to 180ÅãC (fan 160ÅãC)/350ÅãF/
  gas mark 4. Line a 6-hole deep muffin tin with
  paper muffin cases.

• Step 2

  Gently melt the chocolate and chocolate spread
  together in a heatproof bowl set over a saucepan of
  barely simmering water, making sure the surface
  of the water does not touch the bowl. Leave to cool
  for a few minutes.

• Step 3

  Sift the flour, baking powder and cocoa powder into
  a large bowl, then stir in the sugar. In a separate bowl,
  beat the eggs, vanilla, oil and milk together using
  an electric hand whisk. When combined, stir in the
  cooled chocolate. Fold the wet ingredients into the dry
  ingredients using a rubber spatula or metal spoon, but
  don’t over-mix. Stir in the chocolate chips.

• Step 4

  Divide the mixture between the muffin cases, filling
  them three-quarters full, then sprinkle the hazelnuts
  over the tops. Bake in the oven for 20–25 minutes,
  or until a skewer inserted into the centres comes out
  clean. When cooked, transfer to a cooling rack to cool.

  Tip This recipe will make 12 small cakes if you use a
  shallow bun tin.

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