A couple of weeks ago I wanted something sweet but which was not going to take the best part of the afternoon to prepare it. When it comes to that I turn to one person. You know who…don’t you?
I bought Nigella Feast recently. (About time…it was published in 2004!) In it is a lovely muffin recipe which I adapted just because I didn’t have all the ingredients. It turned out really well. The only thing is that I’ll have to buy chocolate chips the next time I try it. Chocolate chunks seem to be too heavy for these muffins to handle. But they’re great anyway. This is quick and really easy so give it a go. You will not be disappointed.
Two notes before you start:
What I do for the chocolate chunks is to take a plastic freezer or sandwich bag, put a bar of chocolate inside, close it and bash it with a rolling pin. (See? I said this was quick. Brutal but quick.)
If you want these to be extra chocolatey Nigella suggests adding 2 tablespoons of cocoa powder with the dry ingredients. Makes 12.
- 250g plain flour
- 2 teaspoons baking powder
- half teaspoon bicarbonate of soda
- 175g caster sugar
- 100g chocolate chunks (or 1 bar)
- 250ml milk
- 90ml vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- Preheat the oven to 200°C and fill a muffin tray with paper cases or line each one with baking paper cut in squares.
- Put all the dry ingredients, including the chocolate chunks in a large bowl.
- Pour the liquids in a smaller bowl, or better still in a medium measuring jug. Pour these into the dry ingredients till all is combined and just moistened. Don’t mix too much to so that the end result will be light and fluffy muffins.
- Spoon the mixture into their muffin cases and bake for 20 minutes until the muffins are risen and golden. Check if their completely cooked by inserting a skewer or knife.