Monday, 2 May 2011
Nigella's Chocolate Chip Muffins
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar (I used 125g)
150g chocolate chips (plus more for sprinkling later)
90ml vegetable oil (I used sunflower)
1 large egg
1 teaspoon real vanilla extract
1. Preheat the oven to 200C (180C fan) and fill a 12-bun muffin tray with paper cases.
2. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug
3. Mix both together – it will be a runny batter - then spoon into waiting muffin cases. - note: don't over-mix at this stage, better to have the batter a bit lumpy than to beat it, which makes the muffins heavy
4. Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.