Recipe
Preheat the oven to 180C/Gas Mark 4. Line a 12-hole muffin tin with muffin cases.
In a large bowl, combine the flour, baking powder, salt, caster sugar, brown sugar, and cocoa powder.
Make a well in the middle and add the remaining ingredients. Use a wooden spoon to combine the mixture – what you’re looking for in the end is a smooth, thick batter with a soft-dropping consistency.
Use two tablespoons to divide the batter between the cases in the muffin tin.
Bake the muffins for 20-25 minutes until well-risen and springy to the touch. You can of course also use a cake skewer or piece of spaghetti to check that they’re done.
Remove the muffins from the oven and leave to cool in the tin for 10 minutes. After that, take them out of the tin and cool fully on a wire rack.
