CHOCOLATE CHIPS MUFFIN

Good evening!
This recipe is a recipe for both adults and children, but also a MUM’S TREAT because these muffins are great when accompanied by a cup of tea (or even a good coffee)!
The recipe is one of my beloved (better: venerated) Nigella Lawson and is taken from her book Feast.
They are quick to make and just as quick to eat!
With this ingredients you can make 12 regular muffins or 6 maxi-muffins, depending on your tastes!
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Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Directions
Special equipment: Muffin tin with paper muffin cases. Preheat the oven to 400 degrees F. Put the flour, baking powder, baking soda, cocoa, sugar (I replace it with 50 grams of Stevia so it doesn’t provide calories), and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon (I use the spoon for ice cream: it’s perfect!) into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy (it’s always useful the famous toothpick test!).

BON APPETIT!!!

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