What you need
1/3 cup slivered almonds
180g CADBURY Baking Dark Chocolate, chopped
¾ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup plain flour, sifted
¼ cup sour cream
1. LIGHTLY grease 2 x 12 mini muffin pans and line bases with circles of baking paper. Sprinkle nuts over bases.
2. MELT the butter and chocolate in a medium saucepan; stir over low heat until mixture is smooth. Pour into bowl and cool for 10 minutes. Stir in sugar and egg, then flour and sour cream. Spoon mixture into prepared pans.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked. The muffins will form a crust on the top but will be soft when hot. Run a sharp pointed knife around the edge to the muffin to loosen. Stand 10 minutes and turn onto cooling rack before serving.
Try these mini chocolate muffins: little bites of chocolate sunshine, perfect for lunchboxes! A chocolatey treat to finish of a great meal.