Classic Choc chip muffins

This is a Nigella recipe, but an American version. It is so quick to put together and completely fail-safe. The other great thing is that the muffins are not too sweet, especially if you use bittersweet or semisweet chocolate chips. Make sure you fill the cases to the top - then you will get those ones with the big fat tops, a la the classic American muffin.








This recipe will get you 12 large muffins.

250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
175g caster sugar
150g semi or bittersweet chocolate chips
250ml milk
90ml vegetable oil
1 large egg
1 tsp vanilla extract

Preheat the oven to 200˚C and pop muffin cases into a 12 cup muffin tin.

1. Combine the plain flour, baking powder, baking soda, cocoa powder, caster sugar and chocolate chips in a large bowl. Whisk the milk, vegetable oil, the egg and vanilla extract in big jug.
2. Pour the wet ingredients into the dry and mix till the mixture just turns runny. Spoon the mixture into the muffin cases.
3. Bake for 20 minutes or a toothpick inserted into the centre of the muffin comes out clean.