double chocolate muffins

makes 12
ingredients
200g plain flour
25g cocoa powder, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
115g golden caster sugar
185g white chocolate, broken into pieces
2 large eggs
100 ml sunflower oil
200 ml milk

method
1 Line a 12-cup muffin pan with muffin cases.

2 Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.

3Place the eggs and oil in a seperate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven, 200 degrees, for twenty minutes or well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4 Place the remaining white chocolate in a heatproof bowl, set the bowl over a sausepan of barely simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a litte cocoa and serve.