Schokoladen sirup muffins (chocolate syrup muffins)

Ingredients

• 225 g all purpose flour (Appox. 1 1/2 cups + 1 1/2 tablespoons)
• 50 g Cocoa powder
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 150 g light brown sugar
• 2 eggs (large)
• 200 gms sour cream
• 6 tablespoons sunflower oil or 90 g butter, melted and cooled
• 3 tablespoons heller sirup ( can substitute golden syrup or honey)

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Preparation

• Preheat your oven to 400°F (200°C). Place rack in the middle of the oven. Line a muffin pan with 12 paper liners or spray with a non stick vegetable spray.
• In a large mixing bowl, sieve together the flour, baking powder, salt, and cocoa powder. Stir in the sugar and keep aside.
• In a medium sized bowl, lightly whisk the eggs. Add the sour cream, sunflower oil ( or melted butter) and syrup mixing well. Set aside.
• Make a well inside the dry ingredients and pour in the wet ingredients. Do not over mix this batter or the muffins will be tough when baked.
• Divide the batter amongst the 12 muffin cups using two spoons or an ice cream scoop, About 3/4th of the muffin cup.
• Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean or with a touch, the muffin bounces back. Remove from oven and place on a wire rack to cool for about 5 minutes.
• Serve warm with little icing sugar or a simple glaze using powdered sugar, water and vanilla on top.