100 Magnificent Muffins and Scones. Felicity Barnum-Bobb

       45ml | 3 tbsp chocolate-flavoured hundreds and thousands

      1 Pre-heat the oven to 200°C/400°F/gas 6. Line patty tins with 17 paper cases.

      2 Melt the butter in a jug in the microwave for 50 seconds on high (850w), or in a pan over a low heat.

      3 Sieve together the flour, cocoa and baking powder into a bowl. Add the sugar and salt.

      4 Add the egg and yogurt to the melted butter and mix with a fork. Mix the wet ingredients with the dry.

      5 Spoon into the paper cases. Bake for 10–15 minutes until the muffins are risen and firm.

      6 Cool the muffins on a wire rack. When cool, top with chocolate spread and smooth over to cover. Sprinkle with hundreds and thousands to finish.

      Coconut muffins

      These coconut muffins are topped with a smothering of jam and a scattering of tenderised sweetened coconut. The ordinary desiccated variety would do, but it doesn’t have quite the same ‘yum’ factor. As an alternative, top the finished muffins with chocolate spread instead of jam before crowning them with a sprinkling from tropical heaven.