Light, Gooey, Triple Chocolate Muffins that Everyone Will Love!
Preheat your oven to 180C/160C Fan, and line a muffin tray or two with cases.
Melt the Dark Chocolate with the Butter ever a pan of summering water, or in the microwave on short bursts. Leave to the side to cool whilst you do the rest.
Mix the Caster Sugar, the Light Brown Sugar, the Flour, Bicarbonate of Soda and Baking Powder into a large bowl, and whisk till evenly distributed.
In a separate bowl, mix the Soured Cream with the Egg. It might look a little funky, but roll with it.
Pour the Egg Mixture, and the Chocolate mixture into the dry ingredients, and combine in as few stirs as possible. Add the chocolate chips in, and fold again.
Spoon the mixture into the cases evenly, and bake in the oven for 20 minutes or so.
Once baked, leave to cool slightly and then gobble up.