Sunday, May 16, 2010
The two missing muffins were robbed on the long journey from the oven to the cooling rack!!!!! And yes, they are that good.
I have a mixed relationship with muffins, leaving the batter lumpy is really difficult (I know if I don't... I'll have rubbery muffins) but when I get over my lump aversion (or if the recipe is kind) they are light, tasty pieces of deliciousness!!
These muffins work really, really well ..... every time. I used milk chocolate chips to make them more kiddie acceptable. They are Nigella Lawson's from Feast.
Chocolate Chocolate-Chip Muffins
250g plain flour
2 tsp baking powder
1/2tsp bread (bicarbonate of) soda
2 tbsp cocoa (Green and Black is good)
175g caster sugar
150g chocolate chips
1 egg (large)
1 tsp vanilla extract
Preheat oven to 200 C
Line muffin tray with paper cases.
Measure dry ingredients into a bowl.
Pour the wet ingredients into a measuring jug.
Mix together as little as you are able (!!!!) actually until very slightly lumpy.
Spoon into the waiting muffin cases - an ice-cream scoop works wonderfully.
Cook for approx 20 minutes - until risen and springy and until a stick of spaghetti comes out clean.