The Step Up cookery class at Carrickfergus Cookery School, Carrick YMCA made these delicious double chocolate muffins last week. They are also ideal for kids to make and a great way to bust the boredom during the half term break. Try them the next day served warm with custard! Mmmmm
Double chocolate chip muffins
50g chopped dark chocolate
100g self raising flour
25g cocoa powder
1⁄4 tsp bicarbonate of soda
60g castor sugar
1 medium egg
40ml vegetable oil
icing sugar for dredging
1. Heat oven to 180-190C, gas mark 5.
2. Line a 6 hole muffin tin with muffin cases.
3. Sieve the flour, cocoa powder and the bicarbonate of soda together in a large bowl, add the castor sugar and stir to combine.
4. Using a measuring jug, measure out the milk, add the oil and the egg and lightly beat with a fork until combined.
5. Pour the wet mixture onto the flour and using a metal spoon, mix together gently, the mixture should be a rough and lumpy texture.
6. Gently fold in most of the chocolate chips until just combined but still lumpy. Do not over mix.
7. Spoon the mixture into the cases, filling 3⁄4 of each case, then sprinkle the remaining chocolate chips on top.
Bake immediately in the hot oven for approx 15-20mins, until cracked at the top, well risen and firm to the touch.
8. Turn out onto a wire rack and when cool dredge with icing sugar if desired.
COOKS’ TIP: The secret to making muffins is not to over mix - it will seem strange but a lumpy mixture is what you need. Try using a mixture of dark and white chocolate chips.