The three chocolates come from the cocoa, the dark chocolate chips and the white chocolate chips. These are not my favourite muffins but I’m fussy when it comes to chocolate. They do seem to be popular with others though and when we did the cake sale for Tsunami relief these were one of the first cakes to sell out. People buy with their eyes as well as their wallets.
Makes 12 muffins (or 36 tiny mini muffins)
Ingredients
- 280g plain flour
- 2 tsp baking powder
- 1/2 bicarb of soda
- pinch salt
- 5 tbsp cocoa powder
- 140g granulated (or caster) sugar
- 1 egg
- 290ml milk
- 1tsp vanilla extract (not essence)
- 90ml corn oil
- 50g white choc chips
- 50g dark choc chips
Method
- Put muffin cases in muffin tin and turn oven on to 160°C (for fan oven, for regular oven turn on to 190°C).
- In a large bowl add flour, baking powder, bicarb, salt, cocoa powder, choc chips and sugar and stir with a fork.
- In another bowl beat egg and stir in milk, corn oil, vanilla and oil.
- Do not use any form of electric mixer! Pour wet ingredients into dry ingredients and stir until no flour is visible. The batter will be lumpy but this is fine.
- Spoon into tins. A heaped dessert spoon per muffin case is roughly the right amount.
- Bake for 20-25 minutes or until tops spring back when pressed gently.
- These muffins freeze very well and take about 2 hours to defrost or, if you’re in a hurry, then, from frozen, 30-40 seconds in a microwave on full power will make one ready to eat.
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