Emprimir
Correo Electrónico
Add a photoRaciónes: 1
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!
