INGREDIENTS

250g plain flour

2 tsp baking powder
tsp bicarbonate of soda
4 tbsp unsweetened cocoa powder
tsp salt
100g caster sugar
75g plain chocolate chips
1 large egg
1 tsp vanilla extract
250ml milk
90ml vegetable oil
METHOD
1.Preheat the oven to 190C, fan oven 170C, Gas Mark 5. Put
10 paper muffin cases into a muffin tray.
2.Sift the flour, baking powder, bicarbonate of soda, cocoa
powder and salt into a large bowl. Stir in the sugar and
chocolate chips.
3.Beat together the egg, vanilla extract and milk. Add the oil,
stirring to mix.
4.Pour the wet ingredients into the dry ingredients, stirring until
just combined. Do not beat or over-mix the batter will still
be a little bit lumpy.
5.Spoon the mixture into the muffin cases and bake for 20-25
minutes. Cool on a wire rack.
Tip:For even more indulgence, melt some plain or milk
chocolate in a heatproof bowl placed over a saucepan of gently
simmering water and drizzle over the muffins.
If you dont intend to eat all the muffins within a day or two,
why not freeze some on the day of baking? Just wrap or pack in
freezer boxes and freeze for up to 3 months.