We made chocolate chip muffins during half term. Sophie absolutely gobbled them. That was after she took 20 minutes licking out the bowl (the most peace and quiet I had all week).
They are very easy and very moreish. Ours came out a little pale because I forgot to take the grill pan out from the top shelf of the oven, so the tops didn’t get browned. They were fluffy and light, though, the best muffin consistency I think I’ve achieved (what is with those homemade muffins where all the filling sinks to the bottom and the whole thing tastes eggy and oily?).
Chocolate chip muffins
- A 12-hole muffin tin lined with silicone or paper cases
- 2 1/2 cups self-raising flour
- 3/4 cups caster sugar
- 100g dark chocolate chips
- 2 tbsp margarine
- 1 1/4 cups semi-skimmed milk
- 1 medium egg
- 1 tsp vanilla extract
- Preheat the oven to 200C (180C fan).
- Melt the margarine over a low heat.
- Place flour, sugar and chocolate chips in a heatproof bowl, stir together.
- Beat the egg in a separate bowl with the vanilla. Carefully pour in the melted butter, beating as you go.
- Add the egg mixture to the flour mixture and mix well.
- Spoon into muffin cases until about half to three-quarters full.
- Bake for 15-20 minutes, until risen and golden and a skewer inserted into a muffin comes out clean.
- Cool on a wire rack.