Before I became a Mumma, I was never a baker. I mean never! There was always something the freaked me out, & scared me, & intimidated me & made me so, ‘No Way’. I would always get something wrong in the recipe or muck it up totally. And now, since becoming a Mumma, there is nothing more I want to do. Weird Ha? It surprises me still today how all of a sudden I now get an urge, a desire & a craving to bake. Maybe it is the creating side of me coming through my cooking and baking, or maybe it is the knowledge that I am baking something delicious (hoping) knowing of what ingredients go into the mix and food my children will then eat.
And eat they do.
Anything with chocolate these days seems to be a winner in this household, & not only with the Little Miss. I admit, I often try and use the ‘dairy free chocolate’ to convince myself that I am giving my children less sugar and less nasties. But who am I kidding? A few chocolate chips never hurt anyone.
Ingredients (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
100g caster sugar
1 cup chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract
Method
♥ Preheat the oven to 200 deg C.
♥ 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.
♥ Add the egg to the dry ingredients along with the wet ingredients and fold slowly. Stop stirring once the last traces of flour disappear. Do not overmix. 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 are dark, risen and springy.
The original recipe is from Nigella, adapted by Small Small Baker and now, adapted again for you.
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