Chocolate Berry Self Saucing Muffins

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250g self-raising flour
Extra pinch of bicarb soda
150g Wescobee honey
½ cup cocoa powder
200g grated dark chocolate
1 cup butter milk
80g unsalted butter (melted)
2 beaten eggs
1 tsp pure vanilla essence
1 cup fresh berries
Chocolate "Saucy" Topping Ingredients
300g Wescobee honey
4 tblsp cocoa powder
1½ tblsp warm milk
Line the silicone muffin moulds with grape seed oil.
Sift flour, bicarb soda, honey, cocoa powder and grated chocolate together into a large mixing bowl.
Combine to the flour mixture milk, melted butter, beaten eggs and vanilla together and whisk well.
Fold in berries then portion into muffin silicone, topped with the chocolate “saucy” topping then bake until just spongy.
Check after 15 minutes and see how it’s going. Serve hot with its own saucy topping sauce.
Chocolate "Saucy" Topping Method
Whisk the honey, cocoa powder and warm milk into a smooth paste.
Spoon a little sauce on top of the pre-baked muffin.
Serves Preparation Cooking Time
12-18 muffins 20 minutes 15 minutes at 180°C