This recipe is best with
Recipe Ingredient
- 75g unsalted butter
- 50g good quality cocoa powder
- 230ml UHT milk
- 1 egg
- 50g corn oil
- 110g soft brown sugar
- Sifted:
- 240g self-raising powder
- 1 tbsp cinnamon powder
- 1 tbsp baking powder
- 50g roasted pecan nuts, coarsely chopped
- 50g raisins
- Extra chopped pecan nuts for topping
Instructions
- Preheat oven to 200°C. Lightly grease 11 holes of a 12-hole muffin pan.
- In a double-boiler, heat the butter until melted over a low heat. Add in cocoa powder and stir gently with a metal spoon until the mixture turns into a smooth paste. Leave aside to cool.
- Put milk in a large mixing bowl and crack in the egg. Use a balloon hand whisk to beat until egg is blended into the milk.
- Stir in corn oil and add the sugar. Beat until sugar dissolves.
- Gently stir in cocoa paste to combine. Fold in sifted dry ingredients and mix well with a wooden spoon until well blended. Add pecans and raisins.
- Spoon about 2-3 tablespoons of the batter to fill each muffin hole to slightly more than three-quarters full. Sprinkle a little chopped pecans on top and bake for 15 minutes or until muffins are cooked and fully risen up.