I am rather partial to home made Muffins and this particular recipe when I fancy chocolate, sweet and moorish fills that spot beautifully, try them and I think you will agree. I first made these when the children were at home (quite a few years ago and it was in regular use then although it is a little while since I last made these (made them at the weekend just gone). This is a Leslie Waters recipe. Another one of my paper clippings unfortunately I am not sure which magazine it is from.
5oz self raising flour
1oz cocoa powder
pinch of salt
2oz plain chocolate drops
1 large ripe pear
2oz brown sugar
8fl oz natural yogurt or milk
2oz melted butter
Preheat your oven to gas mark 6/200 degrees C/400 degrees F
Lightly grease 12 standard muffin or patty tins
Core the pear and cut into small dice. In a large bowl sift in the flour, cocoa powder and salt together. stir in the chocolate drops brown sugar and the diced pear.
In a jug beat together the egg, yogurt(or milk) and melted butter. Add this wet mixture to the dry ingredients and stir until the flour is just mixed. (do not beat the batter until smooth). [It is important not to over mix the muffin mixture as this can create a heavier denser muffin as it knocks a lot of the air out]
Spoon the mixture three quarters full into the greased wells bake the muffins for 20 to 25 minutes.
When cooked remove from the tins and place on a wire rack to cook slightly and serve warm dusted with icing sugar or with clotted cream. These really hit the spot on the chocolate front and the pear helps keep the muffins moist (you could always use apple if no pear available).