Pistachio and Chocolate Muffins

• 2 cups White Wings Self Raising Flour
• 1/2 cup Dutch-processed cocoa
• ¼ teaspoon salt
• 1 cup CSR Caster Sugar
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 2 large eggs
• 200mL milk
• 100mL vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup pistachio spread

To decorate:

• Melted dark chocolate, for drizzling
• Melted Pistachio paste, for drizzling
• Extra crushed pistachios, for topping

1. Preheat the oven to 180°C. Line a 12 hole muffin tin with patty cases.
2. In a large mixing bowl, combine the flour, cocoa powder, salt, sugar and
   milk and dark chocolate chips.
3. In a separate jug, combine the eggs, milk, vegetable oil and vanilla. Whisk to
   combine.
4. Add the wet ingredients to the dry, fold to combine. Spoon 1 tbsp worth
   of batter into the prepared cases, ensuring to only fill to half. Spoon a
   teaspoon of pistachio spread on top of the batter, followed by another two
   tablespoons of chocolate batter.
5. Bake for 15 minutes or until a skewer inserted comes out without any wet
   batter, some pistachio spread may stick to the skewer. Cool the muffins in
   the tray before transferring to a wire rack to decorate.
6. Drizzle the muffin tops with the extra pistachio spread and melted dark
   chocolate then sprinkle with the chopped pistachios.