It’s confession time. These muffins didn’t exactly turn out the way I had planned. I wasn’t even going to blog them but then my husband said that they were “the best muffins you’ve ever made”. Well, I’ve made a lot of cakes in my time, and he has eaten even more, so this is high praise.
They were meant to be marbled, but when I tried to swirl them it didn’t really work (I think a combination of the batter being too thick and the fact that I put them in paper cases). So in the end they had to be half and half muffins instead!
- 260g Self Raising Flour
- 130g Sugar
- 2tsp Baking Powder
- 100ml Sunflower Oil
- 2 medium Eggs
- 100ml (1/3 mug) Milk
- 2tsp Vanilla Bean Paste
- 2 tbsp cocoa powder
- 70g chocolate chips
Preheat the oven to 180°C. Put all the ingredients except the cocoa and chocolate chips into a bowl and stir to combine.
Now divide about half of the mixture between 12 muffin cases.
To the remaining mixture add in the cocoa and stir until combined, then stir in the chocolate chips. Divide the mixture between the partly filled muffin cases.
Now, you can leave them to bake half and half, or do as I did and try and swirl them together using the handle of a teaspoon.
Bake in the oven for 20-25 minutes until done.
It doesn’t even matter if they don’t look great because they’ll be eaten up too fast for people to notice! :)