Sourdough Chocolate Muffins with Charlie’s Cacao

Preheat oven to 170°C (fan) / 190°C / Gas mark 5. Line a 12-hole muffin tin with paper cases.

In a large bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt.

In a separate jug, whisk the eggs, sugar, sourdough discard, milk, butter, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and fold gently until just combined. Stir through the chopped chocolate and cocoa nibs — don’t overmix.

Divide the mixture evenly between the muffin cases. Sprinkle a few extra cocoa nibs on top.

Bake for 18–20 minutes, or until a skewer inserted in the centre comes out with just a few moist crumbs.

Cool in the tin for 5 minutes, then transfer to a wire rack.

• Use silicone muffin cups placed in the reversible rack (lower position).
• Set to Bake/Roast at 160°C and cook for 12–15 minutes, checking with a skewer.
• You may need to do this in batches depending on your model.