You won't believe just how delicious these muffins taste. They're made with Divine Orange Milk Chocolate, which gives them a fabulous flavour. They will go down a storm on cake stalls!

250 g (9 oz) plain flour
1/2 tsp salt
3 tsp baking powder
100 g (4 oz) caster sugar
1 egg, lightly beaten
120 ml (4 fl oz) milk
125 g tub natural goat's milk yoghurt or plain yoghurt
75 g (3 oz) butter, melted and cooled
1 tsp finely-grated orange rind
100 g bar Divine Milk Orange Chocolate, chopped into chunks  

Pre-heat oven to 200°C, 400°F, Gas Mark 6. Put 12 paper cases into a muffin tin.  

Sift together the flour, salt, baking powder and sugar. Set to one side. In a separate bowl or jug, mix together the egg, milk, yogurt, melted butter and orange rind.  

Pour the wet ingredients into the flour mixture and stir lightly until just combined, adding the chocolate chunks and stirring them through gently. The mixture will be quite lumpy, though there should be no dry flour visible.  

Spoon the mixture into the muffin cases and bake for approximately 20 minutes, or until the tops spring back when touched lightly. Cool on a wire rack.

Makes 12 muffins  

Cook's Tips from Sue Ashworth: The secret of successful muffins is to avoid overmixing when you add the wet ingredients to the dry ones. If you like, drizzle the muffins with a glace icing made with icing sugar and orange juice.