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1
Start by preheating your oven to 180°C / 355°F / Gas mark 4
2
Prepare an ordinary size 12 cup muffin tin, and line the cups with 12 standard muffin paper cases.
3
To a large mixing bowl, sift in the flour, castor sugar, and baking powder,
4
Next add the cubed butter, and rub these ingredients together with your fingers, until your mix resembles fine bread crumbs.
5
Sift in the cocoa powder, and mix it in.
6
Add the chocolate chips and mix those in.
7
Time to add the wet ingredients, pour in the milk, eggs, and vanilla extract, using a spatula or wooden spoon handle, blend all the ingredients together, until you have a stiff sticky batter.
8
Using a dessert spoon and a small spatula, fill all 12 muffin cases to just below the top of the paper cases.
9
Once all of your muffin cases are full, get the muffin tray into the preheated oven, and set your timer for 25 minutes.
10
When the time is up, test that your muffins are baked by sticking in a cocktail stick, if it comes out clean, they’re done, if not give them a further 5 minutes.
11
place the muffin tray on a wire rack for 5 minutes, allowing the muffins to settle a while.
12
After the five minutes, take them out of the muffin tin and place the cases onto the wire rack, and allow them to completely cool.
13
These can be served on their own, with a cup of coffee or tea, or covered in custard for a hot dessert.
14
Enjoy
Method
Ingredients
425g / 15oz Self-raising flour
250g / 9oz Cold Salted Butter
25g / 1oz Cocoa powder
100g / 3½oz Chocolate chips
2 Large eggs (beaten)
160g / 160mls Full or half fat milk
170g / 6oz Castor sugar
2g / 1tsp Baking powder
6mls / 1tsp Vanilla extract
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Top Quality: Silicone Kitchen Spatula:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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