These muffins are simple to prepare and easy to adapt. Try other variations using ingredients like fruit or nuts. The muffins can also easily be frozen once cooked.

Makes 12 muffins
100g butter, melted
200nl buttermilk
2 large free-range eggs
150g caster sugar
250g self-raising flour
100g white chocolate, roughly chopped
100g dark chocolate, roughly chopped
3tbsp good quality cocoa powder

Preheat the oven to 180°C. Line a muffin tray with paper cases.

In a bowl, whisk together the butter, buttermilk, orange zest and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the butter mixture and whisk until combined.

Gently fold in the flour and cocoa powder until just combined. Now, stir through the white and dark chocolate until combined.  Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top.

Remove from the oven and let cool slightly before transferring to a wire wrack to cool further.