INGREDIENTS

• 120g butter
• 250g dark chocolate buttons
• 2 teaspoons of Broth of Life Chicken Bone Broth
• 2 cups self raising flour (or GF alternative)
• 3 tbsp cacao powder
• 3/4 cup rapadura sugar
• 1 tsp cinnamon
• 1 pinch salt
• 120g sultanas
• 190ml coconut milk
• 3 eggs
• 1 tbsp lemon juice
• 100g white chocolate

METHOD

1. Preheat oven to 180 degrees. Using a 12-cup muffin tray line with patty cases.
2. Using a pyrex bowl over a saucepan of simmering water, melt butter, 150g of dark chocolate buttons, and Broth of Life Chicken Bone Broth until smooth.
3. Sift all your dry ingredients into a large mixing bowl.
4. Stir through the remainder of the chocolate buttons and sultanas.
5. Put your milk, eggs and lemon juice into a jug, combine, and pour into the flour mixture. 
6. Using a spoon, pop the mixture evenly into the patty cases.  
7. Bake for 20-25 mins until fully cooked through and firm to touch.
8. Allow to cool for about ten mins in the tray then transfer to a wire rack to finish cooling. 
9. Whilst cooling, melt your white chocolate over a saucepan of just-boiled water. Let the chocolate cool off before piping white chocolate crosses over your muffins.