CHOCOLATE, CHOCOLATE - CHIP MUFFINS

These I came make blindfolded I've made the so many times - & everyone loves them, diet or not!

250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp cocoa
175g caster sugar
150g chocolate chips (plain, milk or white it's up to you)

250ml full fat milk
90ml rapeseed or vegetable oil
1 large egg
1 tsp vanilla extract

1. Pre heat the oven to GM6 / 200c & line a muffin tray with 12 paper cases*

2. Sift all the dry ingredients into a large bowl & stir until completely combined.

3. Mix all the wet ingredients in a jug.

4. Pour liquid into the bowl & mix together - don't over mix, the secret is to keep a lumpy batter.

5. Spoon in to the paper cases & bake for 20 mins. Cool in the tin for a minute or 2, than transfer to cooling racks.

6. Eat! They don't last longer than a day or 2, but do freeze very well - if you have any leftovers that is!!

* To make mini muffins, alter cooking time to 8 mins - makes between 36 & 48.
* To make a muffin cake, grease a 20cm deep cake tin or 20cm spring release tin & alter cooking time to 35 mins - I top the cake with chocolate spread (icing would do the trick too) for an extra chocolate hit .... like you needed one ;-)