| 80g |
SCS Salted Butter |
| 256g |
Sunshine Self-Raising Flour (sifted) |
| 30g |
Cocoa Powder (sifted) |
| 56g |
SIS Caster Sugar |
| 50g |
SIS Soft Brown Sugar |
| 160ml |
Milk |
| 1 |
Egg |
| 1 tsp |
Vanilla Extract |
| 152g |
Nutella (adjust to taste) |
|
|
| 1. |
Preheat oven to 210℃. |
| 2. |
Grease the muffin tray with butter. |
| 3. |
Cream the butter and sugars together. |
| 4. |
Mix in the egg, vanilla extract, milk, flour and cocoa powder until just combined. |
| 5. |
Fill the muffin tin with one tablespoon of batter in each cavity. Then drop a heaping teaspoon of Nutella in the center (be generous; it’s worth it!), and top it up with more batter until each cavity is 2/3 full. |
| 6. |
Bake at 210℃ for 6 mins, then at 180℃ for 7 – 9 minutes. |
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