Double Chocolate Muffins

 

Ingredients:

1 1/2 cup plain flour (sifted)

1/2 cup granulated sugar

1/2 cup cocoa powder

1 tbsp. baking powder (sifted)

1/2 tsp. salt

1 cup dark chocolate chips

1 cup milk

2 eggs

1/2 tsp. vanilla extract

1/3 cup Naturel Blend oil

Methods:

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt, along with chocolate chips, reserving some for topping on muffins (optional).  Set aside.
2. Into a large measuring cup or bowl, add the milk, eggs, vanilla and oil.  Whisk together with a fork.
3. Add the liquid ingredients into the flour mixture in (1), and whisk everything together until no streaks of flour remain.
4. Divide the batter evenly between the 12 muffin cups lined with paper liners.  Top with the remaining chocolate chips (optional).
5. Bake in a preheated oven of 175 degree Celsius for about 23-25 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Remove from oven and place on a wire rack to cool down a bit, then remove the muffins from the muffin pan onto a wire rack to cool completely.
7. These muffins store well at room temperature in an airtight container for about 2 days.  After 2 days store them in the fridge.  It can be freeze in an airtight container for up to 3 months.

I adapted this recipe from 'The Busy Baker' with a slight adjustment to suit my baking preference.