Mocha Liqueur Muffin 1

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Finely chop the chocolate.

Mix the flour, baking powder and baking soda in a bowl and fold in the chopped chocolate.

In a second bowl, whisk the egg, milk, sugar, mocha liqueur and oil until frothy.

Gently fold the flour mixture into the wet ingredients just until no dry flour is visible.

Spoon the batter into the cases (about two-thirds full) and place the tray in the oven.

Bake the muffins for about 20–25 minutes until risen and a skewer comes out mostly clean.

Let the muffins rest in the tray for 5 minutes, then remove them from the cases and cool on a wire rack.