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Receta Double Chocolate Chip Muffins

Name: Double Chocolate Chip Muffins
Ingredients: 200 gm plain flour (7oz); 25 gm cocoa pwdr r (1oz); 1 Tbsp. baking pwdr; 1/2 tsp salt; 115 gm caster sugar (4oz); 75 gm plain chocolate chips (3oz); 40 gm white chocolate chips (11/2 ounce); 2 x Large eggs; 100 ml sunflower oil (4fl ounce) or possibly vegetable oil; 225 ml lowfat milk (8fl ounce); 1 tsp vanilla essence

de Global Cookbook

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Ingredientes

200 gm plain flour (7oz)
25 gm cocoa pwdr r (1oz)
1 Tbsp. baking pwdr
1/2 tsp salt
115 gm caster sugar (4oz)
75 gm plain chocolate chips (3oz)
40 gm white chocolate chips (11/2 ounce)
2 x Large eggs
100 ml sunflower oil (4fl ounce) or possibly vegetable oil
225 ml lowfat milk (8fl ounce)
1 tsp vanilla essence

Direcciones

Makes 10-12 muffins
1 Preheat the oven to 200C/fan oven 190C/Gas 6. Line a 12 hole bun tin with double paper cases. Sift the flour, cocoa pwdr, baking pwdr and salt into a bowl. Stir in the sugar and chocolate chips, then make a well in the centre.
2 In another bowl beat the Large eggs with the oil till foamy.
Gradually beat in the lowfat milk and vanilla essence. Pour into the well and stir till just combined. Don't overmix; the batter should be slightly lumpy.
3 Spoon the batter into the prepared cases, filling each about three-quarters full. Bake for about 20 min till risen, golden brown and springy when pressed with your fingertip.
Put the tin on a wire rack to cold for about 2 min, then remove muffins from the tin and put on to the wire rack to cold. Serve hot or possibly at room temperature.
NOTES : You'll find both dark and white chocolate chips in these little cakes. Great for a wake-up treat with a large frothy cappuccino.
Just saw these whilst reading through this months BBC Good Food Magazine and thought they looked yummy!