Triple Chocolate Muffins


115g (4 oz) plain chocolate, melted
225g (8 oz) soft brown sugar
115g (4 oz) softened butter
115g (4 oz) cream cheese
115g (4 oz) self raising flour
1 tbsp cocoa
½ tsp vanilla extract
3 large eggs, beaten
115g (4 oz) walnuts, chopped
115g (4 oz) white chocolate chips 


Melt the chocolate on the top plate, placing a cork mat under the basin to protect the enamel.  Line a 12 hole deep muffin tin with cake cases.  Place all the remaining ingredients into a bowl and mix well together.  Pour into the tin.

Main Oven180°C(350°F) Gas Mark 4

Slide the tin onto the third set of runners down and bake for about 30 minutes until risen and springy to the touch.  Turn the tin halfway during cooking.