I am indulging in one of these little beauties as I write. Â They are heavenly, so chocolatey and quick to whip up. Â Just what I needed with a hot cuppa on a Sunday afternoon. Â School starts back tomorrow and in about 15 minutes time I will be starting the get ready for back to school rush. Â And these muffins are going to be a nice surprise when the kids open their lunch boxes. Â Make sure you keep at least one…..no, Two for yourself. Â I like to call it Quality Control Testing.
Double Chocolate Muffins
makes 12
Ingredients:
2 Cups Plain Flour
2 t. Baking Powder
1/2 t. Bicarb. Soda
1/4 Cup Cocoa
3/4 Cup Sugar
3/4 Cup Chocolate Chips
1 Egg
1 Cup Milk
1/3 Cup  Oil
1 t. Vanilla
Method:
Combine dry ingredients in a large mixing bowl. Â Make a well in the centre.
In another bowl, combine wet ingredients, then pour into the dry ingredients and mix until just combined.
If you are like me and always in a hurry, just add the wet ingredients straight into the dry ingredients and mix to combine. Â Less washing up and it made absolutely no difference to the quality of the muffins. Â Just don’t over-mix them!
Fill your greased muffin tins or muffin papers 3/4 full and bake at 180C. for 20 minutes or until muffins spring back when lightly touched.
LunchBox Tips….
These muffins freeze well. Â Place muffins in freezer bags or rigid containers. Seal, label and freeze.
Thaw in refrigerator or at room temperature. They can be warmed in the microwave after thawing. Microwave on high for 10 to 15 seconds.
Nutritional Info:
Per Serving: 249 Calories; 10g Fat (36.1% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 151mg Sodium.
Exchanges: 1 Grain (Starch); 2 Fat; 1-1/2 Other Carbohydrates.
Source: Â http://www.30daygourmet.com/Recipes/999.aspx