Double Choc Muffins

I love baking. Its fun, its cathartic and you get to eat the finished product. My new favourite creations are these double chocolate muffins:

I found the recipe by chance last week. I was staying with a friend in Poland and I was looking through one of her baking books (it was in English, I’m not that awesome). Folded in between two pages was a photocopy of this recipe, and I have no idea where it was originally from, but it was as though fate meant for us to find one another.

To make your own, here’s the breakdown:
(apologies to any American’s, but in the UK we deal in ounces and grams, none of this cup business)

9oz (255g) plain flour
2 tsps baking powder
½ tsp bicarbonate of soda
½ tsp salt
5oz (140g) caster sugar
4 tblsp cocoa powder
1 egg
250ml milk
1 tsp vanilla essence
90ml vegetable oil
Choc chips/chunks

Pre-heat oven to 375-400F (190-200°C [I have a fan oven so I set it to about 170°C], gas mark 5-6). Prepare a muffin tray with cases; this amount of mixture should comfortably make 12 muffins. 

Sieve the dry ingredients into a large bowl. Beat the egg in a separate bowl and add the milk and oil. Poor the wet mixture into the dry and mix, don’t beat it - it’s okay if it’s lumpy as long as it’s all mixed in. Divide into muffin cases so each case is two thirds full with mixture. Take your chocolate chips (I just buy a bar and cut it into chunks) and push into the top of each case, put at least four chunks. If you want them super chocolatey, mix some in when you add the milk, egg and oil.

Bake for 20-25 minutes [again, our fan oven only takes about 10 minutes]. Test by breaking the surface with a sharp knife, if the knife comes out clear, they’re ready.

Enjoy!

Posted by: Cat