Who doesn’t love a standard chocolate chip muffin? Perfect for rushing out the door to work or school, as a morning or afternoon snack. They’re perfect as they are, or warmed in the microwave with a little butter. They’re definitely perfect for that little sugar hit when you’re staying up late updating your blog…
They’re definitely my go to when I’m faced with a choice of muffins. My second go to would probably have to be an apple cinnamon muffin. Or a banana muffin. Or a raspberry white chocolate muffin. or.. I can’t decide, I do love a good muffin!
With school starting again next week, I thought it might be nice to share a recipe for these delicious chocolate chip muffins. They’re simple to make – kids can help and they freeze easily, perfect for school lunches.
2 Cups Self Raising Flour
1/2 (heaped) Cup Cocoa Powder
1 Cup Brown Sugar
3/4 Cup Chocolate Chips
1/2 Cup Vegetable Oil
2/3 Cup Milk
1 Teaspoon Vanilla Essence
Preheat oven to 180 degrees Celsius. Line a 12 hole muffin pan with muffin wrappers.
In a bowl combine flour, cocoa powder, sugar and chocolate chips.
Whisk together vegetable oil, milk, eggs and vanilla essence.
Add the wet ingredients to the dry and stir together until just combined. Try to not over-mix the mixture.
Spoon 1/4 cupfuls of the mixture into the muffin cases.
Place in the oven and back for approximately 25 minutes until firm to the touch.
Let cool for a bit.. but don’t wait too long – eat one warm and fresh from the oven! Maybe spread with a little butter! Heaven!