Monday, 20 September 2010
I just adore Chocolate Chunk Muffins . . . I might even go as far as to say they are my only weakness . . . but we would all know that isn't true . . . I have many weaknesses . . .
But, in truth . . . Chocolate Chunk Muffins are right up there near the top of the list. Honest!!
I love a chocolate chunk muffin that is more cakey than muffiny . . .
One that rises high above the crest of the muffin tin . . .
With a rich vanilla batter, moist and scrummily filled with large chunks of rich dark chocolate, almost bitter . . .
Milk chocolate would just be too sweet, really.
Each mouthful is a delight . . . your teeth sinking into all that lovely cakiness and then sliding down into the creaminess of a big chocolate chunk.
Oh my . . . this is bliss.
*Chocolate Chunk Muffins*
Makes 8 muffins
Lovely big and moist muffins, chock full of delicious chunks of chocolate. Mmm . . . mmm . . . good!
180g of plain flour (1 1/2 cups)
150g of caster sugar (3/4 cup)
1/2 tsp salt
2 tsp baking powder
80ml of vegetable oil (1/3 cup)
1 large free range egg
80ml of milk (1/3 cup)
1 tsp vanilla extract
9 ounces of good quality chocolate cut into chunks (1 1/2 cup)
Preheat oven to 180*C/350*F/ gas mark 4. Line 8 muffin cups with paper liners. (Fill the remaining cups 1/4 with water to help prevent the pan from scorching). Set aside.
Whisk the flour, sugar, salt, and baking powder together. Whisk together the oil, egg, milk and vanilla. Add all at once to the flour mixture. Mix only until the dry ingredients are moistened, without overmixing. Fold in the chocolate chips.
Using an ice cream scoop, place one scoop into each lined cup. Bake for 20 to 25 minutes, or until well risen and a toothpick inserted in the centre comes out clean. Delicious warm or cold!