Double Chocolate Muffins

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Muffin Recipe = Double Chocolate Muffins

7 oz Plain flour
1 oz Cocoa powder, plus extra for dusting
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
4 oz Caster sugar
6.5 oz White chocolate, broken
2 Eggs
100 ml Sunflower oil
225ml Milk

Preheat the oven to 200C, 400F, gas mark 6. Place cake cases into a 12 hole cake tin. Sift the flour, cocoa, baking powder and cinnamon into a large bowl. Stir in the sugar and 1 25g (4.5 oz) of the white chocolate. Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk. Stir into the dry ingredients until blended. Spoon into cake cases, filling each to three-quarters full. Bake in the oven for 20 minutes. When cool, melt the remaining white chocolate over a bowl of simmering water and spread over each muffin. Leave to set then dust the tops of the double chocolate muffins with cocoa powder.