Chocolate Vanilla Muffins

My 2½ year old daughter is a bona-fide cakeaholic. If you ask her what she wants to eat, her usual reply is cake. She’d even have the stuff for breakfast if I let her!

So, today was our first mummy/daughter day for a few weeks, and when she asked for cake for lunch, well,  how could I not oblige?

These muffins are deliciously moreish, even if I do say so myself! They won’t be around long so make sure you grab yourself one before they’re gobbled up!

As a side note, I use a handheld electric mixer to make these,  but you can use a freestanding mixer, or beat the ingredients by hand.

Chocolate Vanilla Muffins
Makes 12 Muffins

Ingredients:

• 200g Caster Sugar (I used golden, but regular is fine too)
• 2 eggs
• 1 vanilla pod – sliced down the middle, seeds scraped out
• 140g plain flour
• 40g cocoa powder
• 2 level tsp baking powder
• Pinch of salt
• 150ml soured cream
• 150g salted butter – melted

Method:

1. Heat the oven to 175°C, and line a 12 hole muffin tin with muffin cases.
2. In a large bowl, beat together the sugar, eggs and vanilla seeds, until light and fluffy.
3. In a separate bowl sift together the flour, cocoa powder & baking powder. Add a pinch of salt.
4. Add half the dry mix to the egg & sugar mixture. Mix well to make sure all the dry ingredients are combined.
5. Add half the soured cream and mix well again.
6. Repeat the previous 2 steps, incorporating all the ingredients well, scraping the sides of the bowl with a spatula if needed.
7. Add the melted butter, and mix well, until the batter has a glossy sheen.
8. Divide evenly between the 12 muffin cases, and bake at 175°C for 25 – 30 minutes, until a skewer inserted in a muffin comes out clean.
9. Allow to cool on a wire rack.
10. Devour before the rest of the family get their hands on them!