Double Chocolate Muffins

These yummy muffins were the first set of beauties to come out of my brand new oven late last year. The oven was home delivered by Girias and my excitement knew no bounds. I patiently waited for a day, went through the product manual and admired the oven for an entire day. When I couldn't wait anymore, I thought 'what could be better than double chocolate muffins for the very first trial'. And thus started the process and in 20minutes flat, my whole house was smelling of chocolate.

 

The recipe is very easy to follow. All you need is the raw materials, mixing bowl, spatula and muffins tins. Of course, no need to mention the oven I hope. Easy, right?! 

So, here comes the recipe:

Double Chocolate Muffins Recipe 

Ingredients: 

1 3/4 cup of all purpose flour

2 tsp baking powder

1/2 tsp baking soda

2 tbsp best quality cocoa powder

3/4 cup superfine sugar

1/2 cup semi sweet chocolate chips, plus 1/8 cup for sprinkling.

1 cup milk

1/3 cup + 2tsp vegetable oil

1 egg

1 tsp pure vanilla extract

Method:

• Put the flour, baking powder, baking soda, cocoa, sugar and 3/4 cup of chocolate chips into a large bowl and mix well.
• Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients. together. Don't over mix it.
• Spoon the batter into muffin cases.
• Sprinkle the remaining 1/4 cup chocolate chips on top and bake at 180C for 20minutes or until the muffins are dark, risen and spring back when touched.

Notes:

1. Lumpy batter makes for the best cup cakes. Over mixing causes the muffins to be dry and tough.

2. I used chocolate shavings (just shave the chocolate slab with knife to get thin chocolate flecks) for topping as I was short of chocolate chips. 

3. If your oven is small, you can refrigerate the batter until the second batch is ready to go into the oven. The muffins still rise beautifully.