Double Chocolate Chip Muffins

Name: Double Chocolate Chip Muffins
Total time: 1320 s
Yield: Makes 12 Muffins
Cuisine: British
Ingredients: 250 g Self Raising Flour; 1/2 Teaspoon Salt; 2 Teaspoons Baking Powder; 50 g Cocoa Powder; 100 g Caster Sugar; 60 g Soft Brown Sugar; 2 Large Eggs; 185 ml Milk; 100 ml Vegetable Oil; 1 Teaspoon Vanilla Extract; 150 g Milk & White Chocolate Chunks

Will Lowe @lliW_L

Double Chocolate Chip Muffins

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Ingredients

22 Minutes @180c

Makes 12 Muffins

250 gSelf Raising Flour
1/2 TeaspoonSalt
2 TeaspoonsBaking Powder
50 gCocoa Powder
100 gCaster Sugar
60 gSoft Brown Sugar
2Large Eggs
185 mlMilk
100 mlVegetable Oil
1 TeaspoonVanilla Extract
150 gMilk & White Chocolate Chunks

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Steps

22 Minutes @180c

1

Pre-heat the oven to 180c, line a 12-hole muffin tin with paper cases.
2

Mix the flour, salt, baking powder, cocoa powder and sugars in a large bowl and make a well in the centre.
3

Beat the eggs and milk in a large jug. Tip the milk mixture into the well along with the oil and vanilla extract, with an electric whisk, whisk well until you have a well-combined, smooth batter. Fold through 2/3rds of the chocolate chunks.
4

Spoon the mixture between the muffin cases and top each one with the remaining chocolate chunks. Bake in the centre of the oven for 22 minutes then set aside to cool before serving.