Method
Step 1:
Preheat the oven to 220°C (200°C fan, gas mark 7) and line a 12 hole muffin tin with paper cases.
Step 2:
Place the sunflower oil, eggs, dark muscovado, flour, baking powder, milk, vanilla extract and melted chocolate in a large bowl and beat together until smooth. Stir in the pecan nuts.
Step 3:
Spoon into paper muffin cases and bake for 15-20 minutes until well risen and firm.
Step 4:
Cool on a wire wrack and enjoy!
Ingredients
MetricImperial
- 50g Unrefined dark muscovado sugar
- 110g Plain chocolate (70% cocoa) (melted)
- 100g Pecan nuts (chopped)
- 225g Self-raising white flour
- 1 tsp Baking powder
- 225ml Milk (whole)
- 4 tbsp Sunflower oil
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Egg(s) (free range) (large, beaten lightly)
- 50g Unrefined dark muscovado sugar
Recipe Reviews
Would not recommend! Very little sweetness. Would have been a waste of time and ingredients if it weren’t for chocolate buttercream!
Wasn't impressed with this recipe it just didn't taste sweet and texture wasn't nice.good job I put chocolate chunks instead of pecans so there was a bit of flavour
Ingredients
MetricImperial
- 50g Unrefined dark muscovado sugar
- 110g Plain chocolate (70% cocoa) (melted)
- 100g Pecan nuts (chopped)
- 225g Self-raising white flour
- 1 tsp Baking powder
- 225ml Milk (whole)
- 4 tbsp Sunflower oil
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Egg(s) (free range) (large, beaten lightly)
- 50g Unrefined dark muscovado sugar