Chocolate Chocolate-Chip Muffins

Name: Chocolate Chocolate-Chip Muffins
Ingredients: 1¾ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 tablespoons best-quality unsweetened cocoa; 1 large egg; ¾ cup semisweet chocolate chips (plus more for sprinkling later); 1 cup milk; 1/3 cup plus 2 teaspoons vegetable oil; ¾ cup superfine sugar; 1 teaspoon pure vanilla extract

Chef

Nigella Lawson

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Cookbook

Feast

Published by Hyperion

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This image courtesy of Joseph DeLeo

Look, I’m not claiming this is the healthiest breakfast in the world, but I think you can let them try their hand at these once in a while at the weekend, don’t you?

Makes12

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course, side dish

Mealbreakfast, brunch, kid snack, snack

Moodblue

Taste and Texturechocolatey, rich

Type of Dishmuffins

Ingredients

1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons best-quality unsweetened cocoa
1 large egg
¾ cup semisweet chocolate chips (plus more for sprinkling later)
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
¾ cup superfine sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 400°F and fill a muffin tin with paper cups.
Measure out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes the best muffins (although my children always over-mix as they argue over whose turn it is to stir next) then spoon into the waiting muffin cups. Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are dark, risen and springy.