Leave out the extra cocoa powder for a lighter chocolate hit.
Ingredients
Method
1) Preheat the oven to 180C/Gas Mark 4.
2) Line the muffin tin with paper liners and lightly coat with cooking spray. This may seem like overkill, but otherwise the muffins will stick.
3) Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
4) Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips but do not mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (60ml of batter per muffin). Bake until a tester inserted in the centre comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.
Copyright 2005 Television Food Network, G.P. All rights reserved.
2) Line the muffin tin with paper liners and lightly coat with cooking spray. This may seem like overkill, but otherwise the muffins will stick.
3) Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
4) Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips but do not mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (60ml of batter per muffin). Bake until a tester inserted in the centre comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Rate this recipe
Overall Rating:
4.00
(24)
