Double Chocolate Chip Muffins

I have been asked recently whether I would write a blog post about cake. Now, as much as I love cake (and those of you that know me will know how much of an understatement that is), I really struggled to think of what on earth I could write about. It is harder than I thought it would be if I am honest!

So, after much deliberation, here comes a blog post about cake – a recipe for my double chocolate chip muffins:

Ingredients:
– 8oz self-raising flour
– 8oz caster sugar
– 8oz butter (at room temperature)
– 4 eggs
– 2oz cocoa powder
– 1 average sized bar of milk chocolate (broken into smallish chunks)
– 2tsp vanilla essence
– 1tsp baking powder
– milk (at room temperature) if you think the mix looks too thick

Method:
1. Preheat the oven to 180 degrees centigrade/gas mark 4. Place muffin cases into a muffin tin. This mix should make 12 generously sized muffins.

2. Cream the butter and sugar until a nice, light colour.

3. Add 2oz of the flour and one egg and mix into the creamed butter and sugar. Continue doing this until all 8oz of flour and the 4 eggs have been used.

4. Add in the cocoa powder, vanilla essence and baking powder and mix together. At this point, if you feel as if the mixture is too thick, feel free to add some milk, probably only a couple of tablespoons though.

5. Next, add in the chunks of chocolate and fold into the mixture. Feel free to add as little or as much of this as you want to; it depends on how much of a sweet tooth you have!

6. Pour equally into the muffin cases and bake for 15-20 minutes.

7. Enjoy them warm and with ice cream or cool with a nice dollop of clotted cream. Or you could just eat them on their own. However you fancy!

There you have it. Hopefully, if you follow the recipe, you can’t go wrong! Enjoy!

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