• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 4 People
  • Difficulty Hard

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 75g unsalted butter
  • 50g good quality cocoa powder
  • 230ml UHT milk
  • 1 egg
  • 50g corn oil
  • 110g soft brown sugar
  • Sifted:
  • 240g self-raising powder
  • 1 tbsp cinnamon powder
  • 1 tbsp baking powder
  • 50g roasted pecan nuts, coarsely chopped
  • 50g raisins
  • Extra chopped pecan nuts for topping


  1. Preheat oven to 200°C. Lightly grease 11 holes of a 12-hole muffin pan.
  2. In a double-boiler, heat the butter until melted over a low heat. Add in cocoa powder and stir gently with a metal spoon until the mixture turns into a smooth paste. Leave aside to cool.
  3. Put milk in a large mixing bowl and crack in the egg. Use a balloon hand whisk to beat until egg is blended into the milk.
  4. Stir in corn oil and add the sugar. Beat until sugar dissolves.
  5. Gently stir in cocoa paste to combine. Fold in sifted dry ingredients and mix well with a wooden spoon until well blended. Add pecans and raisins.
  6. Spoon about 2-3 tablespoons of the batter to fill each muffin hole to slightly more than three-quarters full. Sprinkle a little chopped pecans on top and bake for 15 minutes or until muffins are cooked and fully risen up.
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