Chocolate Muffins With Hot Chocolate Custard

I have always been a great fan of muffins and usually resort to making my standard cranberry-orange muffins whenever I have the opportunity as they are my very favorite, but I have been longing to try this recipe I found from the May 2007 issue of Good Food Magazine for Chocolate Muffins With Hot Chocolate Custard. A very simple recipe for a dessert that will surely delight.

For The Muffins:

100g self-raising flour

½ tsp bicarbonate of soda

50g golden caster sugar

100ml skimmed milk

1 egg

2 tbsp sunflower oil, plus extra for greasing

For The Hot Chocolate Custard:

2 x 150g pots low-fat custard

25g dark chocolate, chopped

Heat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.