Preparation time: 10 minutes

Cooking time: 30-35 minutes

Makes 12

250g plain flour

25g cocoa powder

4 tsp baking powder

150g caster sugar

175ml milk

2 large eggs, beaten

100ml Filippo Berio Mild and Light Olive Oil

75g plain chocolate chunks

1. Preheat the oven to 190C/Fan 170C/375F/Gas Mark 5. Line a 12 hole deep muffin tray with paper muffin cases. Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.

2. Spoon the mixture into the prepared cases. Bake for 30-35mins or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.