Chocolate Lovers....these DOUBLE CHOCOLATE MUFFINS/CUPCAKES are calling your name!!

Chocolate lovers will again delight with this luscious Double Chocolate Muffin recipe.These muffins are not only absolutely scrumptious and very moreish but I also love the fact that I can get some more fruit into the kids diets through the addition of the can of Pears in this recipe, especially as this added moisture reduces the need for so much margarine, compared to most muffin recipes.I couldn't find my muffin tins for this recipe so I substituted some heart shape and cupcake tins...like my Mother used to tell me...use what you have and you shall never want.
                    

                                                      DOUBLE CHOC MUFFINS/CUPCAKES
                                       

                                       


2 cups S.R. Flour
1/3 cup Cocoa Powder
1 cup Castor Sugar
1/2 cup Dark Choc Bits
425g can Pears in Natural Juice
60g Butter or Margarine
1 Egg


1. Preheat oven to 180 degrees celsius. line a 12-hole, non-stick, 1/3 cup 
   capacity muffin pan with paper muffin cases.


2. Sift flour and cocoa into medium bowl. Stir in sugar and choc bits. Drain the
   pears, reserving 1/3 cup of the pear juice.


3. Process pears, the reserved liquid, butter and egg until smooth. Add to flour
   mixture, stir until just combined. Spoon into the prepared muffin pan. Bake
   20 mins, or until just firm in the centre. Turn onto a wire rack to cool.

                                      


 COOKING HINTS BY VON


 * Suitable to freeze.


* For a decorative effect you can sift icing sugar over the top of your muffins/
   cupcakes.