Ingredients
- 1 3/4 cup all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoon best quality unsweetened cocoa
- 3/4 cup superfine sugar
- 3/4 cup semisweet chocolate chips (plus more for sprinkling later)
- 1 cup milk
- 33/100 cup vegetable oil
- 1 cup large egg
- 1 teaspoon pure vanilla extract
Preparation
Baking Directions:
Preheat the oven to 400°F and fill a muffin tray with paper cups.
Measure out the dry ingredients into a large bowl.
Pour all the liquid ingredients into a measuring cup.
Mix both together, remembering that a lumpy batter makes the best muffins (although my children always over-mix as they argue whose turn it is to stir next) then spoon into waiting muffin cups.
Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are dark, risen and springy.
