Sour cream chocolate muffins

Sour cream chocolate muffins, the title says it all. I first discovered the sour cream, chocolate combination through Nigella Lawson, she uses this in many of her chocolate cakes. The sour cream seems to cut through the cloying sweetness of the chocolate. You don't get that sickly feeling meaning you are always able to go back for seconds.

As with most muffin recipes, this is so simple, mix wet into dry ingredients, mix not- so-well, bake and devour.

dry ingredients:

200g plain flour

1tsp baking powder

20gg caster sugar

P.O.Salt

50g cocoa

wet ingredients:

200g butter, melted and cooled

142ml pot sour cream

2 eggs

1 tsp vanilla

optional: 150g chocolate chips

Preheat oven to 180c.

Mix dry ingredients in a bowl.

In another bowl add the wet ingredients, whisk well until combined.

Pour wet ingredients into the dry bowl and mix to combine. Do not over mix the batter should be lumpy.

Stir in chocolate chips, if using.

Spoon into muffin cases and bake for 25 - 30 minutes.

These muffins were delicious, dense and velvety. The sour cream makes such a difference to any chocolate recipe. I think this mixture would be great cooked in a loaf tin, sliced and served with cream.