One of my earliest memories of helping my mum in the kitchen was ensuring I got hold of the wooden spoon to devour the left over cake mixture. A trait that my two year old, Otto, has also developed. I’ve indoctrinated him early. He is now officially my sous chef in the kitchen and loves nothing more than mixing, blending, sifting and of course making a mess. Stirring up messy homemade memories is almost a daily occurrence.
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a deep muffin tray with silicon cases. The recipe makes about nine muffins.
2. Sift 175g of self raising flour, 50g of cocoa powder and 1tsp. of baking powder into a large bowl, stir in 175g of dark brown sugar. Add 1 tub of 250g Grahams Vanilla Quark, 75ml of sunflower oil and two large eggs, then use an electric whisk to beat all the ingredients together for about a minute until they are smooth and fluffy. Stir in 25g of dark chocolate chunks or chips.
3. Divide the mixture between the muffin cases and bake for 25 mins or until they have risen and are firm to the touch. Serve warm or cold.