double choc muffins, makes 12
200g plain flour
25g cocoa powder
1 tsp ground cinnamon
115g golden caster sugar
185g white chocolate, broken into pieces
2 large eggs
100ml sunflower oil
200ml milk
line a 12 cup muffin pan with cases
sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. stir in the sugar and 125g of the white chocolate.
place the eggs in a separate bowl and whisk until frothy, then gradually whisk in the milk. stir in the dry ingredients until just blended.
divide the mixture evenly between the the paper cases, filling each 3 quarters full.
Bake in a preheated oven 200c/400f for 20 minutes until well risen and springy to the touch, cool in the pan for 2 minutes then transfer to a wire rack.
place the remaining chocolate in a heatproof bowl over a saucepan of simering water and heat until melted. spread over the top of the muffins, allow to set, and dust the tops with a little cocoa powder.