Double chocolate surprise muffins

Double Chocolate Surprise Muffins

1 3/4 cups plain flour (250 grams)
4 teaspoons baking powder
1/4 cup cocoa powder (25 grams)
1 cup white sugar (250 grams)
1/2 cup chocolate chips (about 100 grams)
75 grams butter
2 large eggs
3/4 cup milk (180 millilitres)
Rasberry jam

Preheat the oven to 180 degrees celsius and make sure the oven rack is in the centre of the oven. Prepare a muffin tin by greasing it or lining it with paper cases.

In a large bowl sift the flour, baking powder and cocoa. Add the sugar and the chocolate and mix well.

Melt the butter. Add the milk and eggs and whisk.

Add the liquid mixture to the dry ingredients and fold the two together gently, being careful not to overmix.

Place a spoonful of mixture in the bottom of each muffin hole. Then you place a teaspoon of raspberry jam in the centre of each. Add another spoonful of mixture on top of the jam.

Bake for 20 minutes. Leave them to cool in the tin for 5 minutes and then loosen them by running a knife around the edges of each tin. Hold the tin upside down and give it a tap - the muffins should pop out nicely!