Chocolate Muffins with Choc-Cherry Ice Cream

Serves 6


Ingredients:

1 cup (125g) self-raising flour
½ cup (125g) caster sugar
¼ tsp bicarbonate of soda
60g chocolate, chopped
60g butter, chopped
1 egg, lightly beaten
⅓ cup (80ml) milk
icing sugar, to dust

Ice cream:

500g vanilla ice cream
55g choc-cherry bar, finely chopped


Method:

1. Preheat the oven to moderately hot 200°C (400°F). Lightly grease six 1 cup (250ml) muffin holes. Sift the flour, sugar and bicarbonate of soda into a large bowl and make a well in the centre.
2. Place the chocolate and butter in a small saucepan and stir constantly over very low heat until melted, then remove from the heat.
3. Stir the chocolate and butter mixture and the combined egg and milk into the well in the centre of the dry ingredients. Mix well, then spoon evenly into the prepared holes. Bake for 15-20 minutes, or until just cooked through. Leave for 2 minutes, then run a flat-bladed knife around the edge of each muffin and turn out onto a wire rack.
4. Meanwhile, place the ice cream in a large bowl and chop roughly, stirring to soften it slightly, then stir in the chopped choc-cherry bar. Spoon into a loaf tin, cover and freeze until ready to eat.
5. Cut the top off the muffins and scoop out a little of the centre to make a hollow. Fill with a scoop of ice cream, add the lid at a slight angle and dust lightly with icing sugar. Serve.
   

Nutrition per serve:
Protein 7.5g;
Fat 16g;
Carbohydrate 64g;
Dietary Fibre 1g;
Cholesterol 55mg;
1766 kj (420 cal)