This is a lovely recipe to use up left over jam and it is a good recipe to use at Easter using small caramel eggs instead of the jam.
It is taken from Alison Holst's More Marvellous Muffin book.
¾ cups of flour
4 tsp baking powder
¼ cup coca
½ cup sugar
½ cup (100g) chocolate chips
2 large eggs
¾ cup milk
Extra chocolate chips
Stir the dry ingredients together in a bowl.
Add the chocolate chips and toss with a fork.
Melt the butter in a separate container, until just liquid.
Add the eggs and milk and beat with a fork until smooth
Pour the liquid into the dry ingredients and fold in about 14 times.
Do not over mix (some bits of flour may still be showing).
Put about a tablespoon of mixture into the base of 12 medium muffin tins that have been well greased. (I use margarine on a kitchen paper towel to grease them)
Place about a teaspoon of jam in a blob, in the middle of each muffin.
Carefully cover this with the rest of the muffin mix trying not to over mix the mixture in the bowl as you do so.
Make sure the jam is covered – that is why it’s good to use a blob of jam rather than a ‘spread’.
Sprinkle with a few extra chocolate chips if you like.
Bake at 200ºC for about 10 minutes until the muffins spring back when pressed.
Leave to cool in the tins for a few minutes before removing.