You really must try these!They are simple, quick, delicious and are so more-ish you will have problems in not gobbling up the whole lot....
I'd made these in a flick-of-a-wrist on Thursday morning when Sjoerd was going out for the day with brother, Maarten, and two nephews Nick and Max. I was quite surprised to hear that they had arrived, uneaten, at Opa Ed's....I felt like an old fashioned aunt (minus the flowery apron) making cakes for the kids. The house not only smelled great, but it stayed in my hair all day too. If someone had said that I smelled good enough to eat then I would have whole-heart
edly agreed with them ;=)I didn't have any chocolate-chips, but I did have a few bits of chocolate hanging around in the fridge (Milka milk hazelnut, some organic praline milk chocolate, and some squares of dark chocolate). So I chopped those up into small chunks and chucked them into the mix. Delicious.
Nigella Lawson's Chocolate Chocolate-Chip Muffins
Makes 12
250g flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
175g sugar
150g chocolate chips (or chopped chunks), plus some extra for sprinkling on top at end
250ml milk
90ml vegetable oil
1 large egg
1 teaspoon vanilla essence
METHOD
1. Preaheat the oven to 200 deg C.
2. Fill a muffin tin with 12 paper cases
3. Measure out the dry ingredients into a large mixing bowl.
4. Pour all the liquid ingredients into a measuring jug.
5. Add the liquids to the dry ingredients and mix both together. Remember that it is a lumpy batter you are after not a smooth lump-free mixture. It is lumpy batters that make the best muffins for some reason.
6. Spoon the mixture into the 12 muffin cases.
7. Sprinkle the extra chocolate chips (or chunks) on top and bake at 20 minutes until the muffins are dark, risen and springy.
