Chocolate honeycomb muffins

1. Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
   
2. Sift flour into a large bowl. Stir in sugar, Violet Crumble and chocolate.
   
3. In a jug, whisk together buttermilk, butter and egg.
   
4. Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined – do not over-mix. Divide mixture among recesses.
   
5. Bake for 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack, sprinkle reserved Violet Crumble over muffins and allow to cool.

• Don’t worry if you still have some small pockets of flour in the muffin mixture. This helps create the rough appearance of muffins.

Also in the mag this week:

From the food pages

• Corn and polenta muffins
  
• Risotto Milanese
  
• Budget meal planner: Chicken korma for $10
  
• Budget meal planner: Mushroom, corn & zucchini pie for $10
  
• Reader recipe: Date cake by Iris Hollander, Doubleview, WA.