Chocolate Custard Muffins | Community Recipes | Nigella's Recipes | Nigella Lawson
Experience the perfect muffin with this recipe from Marco Pierre White's pastry chef Roger Pizey—guaranteed to be a hit in your lunch box. Enjoy!
Ingredients
- 50 grams cornflour
- 3 tablespoons cocoa
- 100 grams soft dark brown sugar
- 225 millilitres water
- 75 grams unsalted butter (cubed)
- 125 grams dark chocolate (broken small)
- 75 millilitres corn oil (or sunflower)
- 2 teaspoons vanilla extract
- 2 large eggs
- 125 grams caster sugar
- 125 grams plain flour
- 2½ teaspoons baking powder
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