Recently I have found it very difficult to buy chocolate muffins without the taste of soda bicarbonate running through it! A real bitter taste, not gooey and very dry in the middle.
However I’m have very happy to say that today I found the ideal quick and extremely indulgent and delicious chocolate muffin recipe from Taste Australia.
Both my boys were running around the house so I thought I’d give them a task which they would enjoy. Making chocolate muffins! and then of course eating the final result! Worked a treat and they were very happy too!
2 1/4 cups self-raising flour, sifted
1/2 cup cocoa powder, sifted
1 cup caster sugar
3/4 cup dark chocolate chips
1/2 cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.
Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.