source: small small baker
Ingredients (Makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large eggs
1 tsp pure vanilla extract
Method:
Preheat the oven to 160C to 170C.
Put the flour, baking powder, baking soda, cocoa, sugar and 3/4 of the chocolate chips into a large bowl and mix well.
Pour all the liquid ingredients into a measuring jug and mix well.
Mix the dry and wet ingredients together with slow and gentle strokes.
Stop stirring once the last traces of flour disappear. Do not over mix.
A lumpy batter will ensure the muffins stay moist and fluffy.
Spoon the batter into paper muffin cases.
Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins dark, risen and springy.
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