I made these this week for Dave’s lunches. It’s the first time I’ve made them, but it won’t be the last – he absolutely loves them.
You could probably use the basic recipe to make different types of muffins – an easy swap would be white or dark chocolate instead of milk. The milk chocolate is a little sweeter than I’d like myself, but Dave prefers it. I guess you could swap the chocolate for blueberries or other berries, though you might need to add extra sugar. And I’d love to try a lemon and poppy seed version!
To make these double chocolate, you’d need to add cocoa powder to the flour, but I’m not sure of the quantities – some experimentation definitely required!
- 250g self raising flour
- 75g caster sugar
- 2 eggs
- 250ml milk
- 1 tsp vanilla extract
- 50g margarine/baking fat
- 150- 200g milk or plain chocolate, cut into chunks
- 1tsp baking powder
Preheat the oven to 200C. Stir the baking powder into the flour, then rub the margarine in until the mixture resembles fine breadcrumbs. Stir in the chocolate chunks and sugar.
Mix the eggs, milk and vanilla extract in a separate bowl and pour into the dry ingredients. Mix quickly, without over-mixing – the mixture should still be lumpy.
Pop 12 muffin cases into the holes in a muffin tin and split the mixture evenly between each cake. Bake for 20-25 minutes, until well-risen and golden. Allow to cool in the tray for a few minutes, then remove.
What have you been baking this week? Give me some inspiration by leaving a comment!