I bake a lot of various muffins. They are so handy for lunch boxes, after-school snacks and of course, the mid-morning cuppa.
Chocolate is always a popular choice for the children, which is no surprise really. Once baked, they tend to disappear rather quickly. I’m not complaining, it’s a compliment really.
250g Plain Flour
25g Cocoa Powder
2 Tsp Baking Powder
100g Caster Sugar
50g Dark Chocolate Chips
175 Ml Buttermilk
2 Tsp Vanilla Extract
- Preheat the oven to 170C & line a muffin tin with cases.
- Sieve the flour, cocoa powder, baking powder and caster sugar into a large bowl.
- Add the chocolate chips and give it a stir.
- Put the butter in a saucepan over a low heat to melt.
- While the butter is melting, whisk the eggs.
- Add the buttermilk and vanilla and continue whisking. I used a balloon whisk for this.
- Continue to whisk as you pour the butter into the egg mixture.
- Then, pour the wet ingredients into the dry and mix well to incorporate everything.
- Spoon (or use an ice cream scoop if you have one) the muffin mixture into the cases and bake for 15-20 minutes. The muffins were fully cooked in my oven after 15 minutes, however, as we know ovens vary and you know yours best.