Dark Chocolate & Ginger Muffins // Lucyy Bakes

As well as the endless batches of the Rhubarb Crumble Muffins I shared last week, I've also made one too many batches of my Dark Chocolate & Ginger Muffins. My baking hasn't been quite the 'success' as I'd like it to be recently. The first three batches looked questionable though thankfully the warming kick of ginger and rich chocolate stuck around making them all edible. Here my small but perfectly acceptable Ginger Muffins are balanced on my new Dassie  Mini Oak Cheese Board and Dassie Chevron Enamel Mug, housing a much needed Nutella hot chocolate - complete with generous helping of squirty cream. It's still far too hot in the South West for autumn-winter knits, I'm wishing away days until I can pull them all out and curl up with my hot chocolate, muffins and restart the Gilmore Girls. Nobody does Autumn-Winter better than the Gilmores and Stars Hollow.

Ingredients for Dark Chocolate & Ginger Muffins

6 tablespoons Sunflower Oil

225g Plain Flour

55g Cocoa Powder

1 tablespoon Baking Powder

1 tablespoon Ground Ginger

Pinch of Salt

115g Soft Brown Sugar

2 tablespoons of diced Ginger in Syrup

100g Dark Chocolate (melted)

2 Eggs

220ml Milk

Recipe for Dark Chocolate & Ginger Muffins

1. Preheat oven to 200C/180C fan assisted or GM 6 & line tray with 12 cases

2. Sift flour, cocoa, baking powder, ground ginger and salt into a large bowl

3. Add in the brown sugar, diced ginger + syrup and melted chocolate

4. Beat together eggs, milk and oil before adding to the bowl

5. Mix together gently, fill cases and bake for 10-12 minutes or until firm to touch.

If you fancy giving my *second favourite* muffins a go I'd love to see the final result. I'm about to pour a second Nutella Hot Chocolate into my Enamel mug and scan through recipe books for my next Lucyy Bakes. Disclaimer: press sample, for review consideration only, no payment received. see disclaimer page for more.