Rich, sweet and moist in the middle, these muffins are absolutely gorgeous – obviously naughty and seriously chocolatey. Also, dead easy to make. The only problem is the negotiation with little people on how much mixture is left in the mixing bowl for them to ‘clean’! Enjoy – very yummy!
Makes 12 large or 18 medium muffins
What you need…
1 or 2 muffin cases (depending on the size), together with paper muffin cases
250g plain flour
200g caster sugar
200g chocolate chips
45g cocoa powder
1 teaspoon bicarbonate of soda
235ml plain yogurt
120ml rapeseed oil
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
In a large mixing bowl, stir together the plain flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda.
Into your food processor, tip the egg, yogurt, milk and rapeseed oil and whizz until smooth. Pour into the bowl of dry ingredients and stir together. Spoon the mixture into the muffin cases, filling them up to about three quarters. Sprinkle over the remaining chocolate chips.
Pop in the oven for 20 minutes or until an inserted skewer comes out clean. Cool your scrumbly muffins in their tin for 10 minutes before transferring to a cooling rack.
Demolish and enjoy!
Minimal effort for some considerable and very yummy return.