Time to share some more baking goodies.. this time we have scrumptilious Chocolate Chip Muffins.. who doesn’t love all that chocolate?!?!
Choc Muffins – the below are plenty for 12 muffins:
- 180g self raising flour
- 1.5 tsps baking powder
- 1.5 tbsp cocoa powder
- 120g caster sugar
- 100g chocolate chips (I chopped up a bar of chocolate!)
- 180ml milk
- 60ml vegetable oil
- 1 medium egg
- 1 tsp real vanilla extract
- Preheat oven to 200C/Gas Mark 6 and fill a 12 bun muffin tray with paper cases.
- Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a large jug or bowl.
- Mix both together – DO NOT OVER MIX – it will be a lumpy but runny batter. Spoon into the muffin cases.
- Sprinkle more chocolate chips on top and then cook for 20 mins or until risen and springy.
Try using other ingredients such as blueberries, cherries, raspberries as a variation. Dust with icing sugar for a perfect finish.
Sorry! No photo this time. What a shame too, as the muffins did look rather scrummy, if I say so myself – even if the icing was a bit runny! No photos as they ALL got scoffed before I remembered to take one. And I tell you, that is quite an achievement, I made 12 + a cake (the original ingredients were for far too many, the recipe below is adjusted for about 12 muffins!!!). Much to the dismay of The Englishman and Red Ted, half he cake went to neighbours (saying thanks for all the fab hand me downs we get) and 10 muffins to a tea party in Ham!
Enough. Here is he recipe:
- 110g Butter
- 225g Sugar
- 2 eggs
- 110g flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt (unless you have used salted butter)
- 60g coco powder
- 120g milk
- 1tsp vanilla
- 150g Butter
- 200g icing sugar
- handful of raspberries
Mix sugar and butter. Add eggs & vanilla. Mix all dry ingredients, then add alternating with the milk. Bake in 180 C approx 25min – but check. Also used these ingredients in a cake tin and it worked!!
Now my icing went all wrong. So the above is guess work. Not v helpful, eh? But it was yummy and the yummy bit where the raspberries. So. Advice from icing queen: use lots of butter. Whisk for AGES until it is nice and soft. Add some liquidised/ blended raspberries and then icing sugar. Don’t add all the raspberries (like i did) as they are v liquidy. Once you have a nice consistency, add remaining quartered raspberries for flavour and texture.
We need some cupcakes in a hurry, and I didn’t have much in the cupboard save for the “standard” ingredients. I decided that this easy chocolate cupcake recipe always goes down well. And whipped up a batch in no time! This is based on the “equal measures” foragers cake, where you weigh the eggs first and go from there, but it isn’t an exact science, so take our measures as approximates.
- 2 eggs (weighed, in our case: 130g)
- 130g self raising flour
- 130g sugar (we used demarer sugar as I was out of ordinary sugar)
- 130g unsalted softened butter
- 40g cocoa powder
- 125ml of milk
Preheat the oven to 180C.
Prepare 12 muffin cases in a muffin tray.
- Ahem.. bung it all in your mixing bowl and mix well!!! (Surely this is the really makes this an easy chocolate cupcake recipe?!)
- Divide into muffin cases and bake for approx 15-20min, do check on them and check with a knife to see if ready (i.e. if the knife comes out clean you are ready to go).
- Remove, let cool briefly and then put on a rack to fully cool down.
Eat plain or decorate.