Recipe by Cadbury
Jammy Chocolate Muffins
Bite into these jammy filled muffins for a little sweet treat.
Preheat oven to 200⁰C, gas mark 6. Line a 12 hole muffin tin with cup cake sized paper cases.
Sieve the flour, cocoa and baking powder into a bowl, stir in the chocolate and sugar.
Beat the eggs with the yogurt and butter and add to the dry mix, stir to combine but do not over-mix as it will toughen the muffins.
Fill the cases half full, add a little jam in the centre and then add more muffin mixture to fill the cases almost full.
Bake for 18-20 minutes until well risen and firm. Cool on a wire rack.
Try using seedless raspberry jam for an oozy red centre for Halloween or black cherry jam for a black forest muffin
175 g self raising flour
20 g Cadbury Bournville Cocoa
1 tsp baking powder
75 g Cadbury Dairy Milk , Chopped
75 g caster sugar
2 medium eggs
142 ml Carton natural yogurt
75 g unsalted butter , melted and cooled
3 tbsp strawberry jam or Raspberry Jam