Baking with my babies: chocolate chip muffins

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?).

Enjoy!

Chocolate chip muffins

  • Servings: makes 12
  • Time: 30-40 minutes
  • Difficulty: easy
  • Print

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Equipment

  • A 12-hole muffin tin lined with silicone or paper cases

Ingredients

  • 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

Method

  1. Preheat the oven to 200C (180C fan).
  2. Melt the margarine over a low heat.
  3. Place flour, sugar and chocolate chips in a heatproof bowl, stir together.
  4. Beat the egg in a separate bowl with the vanilla. Carefully pour in the melted butter, beating as you go.
  5. Add the egg mixture to the flour mixture and mix well.
  6. Spoon into muffin cases until about half to three-quarters full.
  7. Bake for 15-20 minutes, until risen and golden and a skewer inserted into a muffin comes out clean.
  8. Cool on a wire rack.

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