Chocolate chip muffins

Ingredients:

In the dry bowl:

-300g self raising flour

-1tsp salt

-100g cocoa powder

In the wet bowl:

-2 eggs

-250ml milk

-125ml vegetable oil

-150g sugar

-chocolate chips

Method:

Quite a simple recipe, using two separate bowls for the dry and wet ingredients. These will then be combined and mixed ROUGHLY with a spoon (rather than blended to a smooth paste). This is the tip for muffins that are edible! If you over-mix, you will make rock cakes.

-pre-heat oven to 180 degrees C (for fan assisted)

-beat 2 eggs in a mixer and add the milk, oil and sugar.

-whisk until sugar dissolves 

-in the dry bowl sift all the dry ingredients together

-add the dry ingredients to the wet ones and mix with a wooden spoon until the dry and wet ingredients combine. Do not mix to a smooth paste- the mix will be sticky and lumpy.

-add the chocolate chips and give one last gentle mix just to distribute.

-pour into lined muffin tins- fill each muffin case to 3/4 full. Tis will allow the mix to rise but not spill over and stick to the tin.

-bake in centre of the oven for 23mins (this was my precise timing, but just check on them after 20mins! You don't want them to over-cook and become dry)

The basic method above can be altered for any type of muffin. If you are removing the cocoa, add an extra 100g of flour instead.

These can be frozen for another time if not scoffed on the day of baking. Keep in an airtight container to lock in the moisture.