Double Chocolate Muffins (Daring Bakers)…
This month’s challenge was a nice & easy one. Perfect for my schedule as work is manic at the moment.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Quick Breads are great as they’re so versatile. Loaves and muffins and all the different flavour combinations you can come up with.
I came up with a few, I couldn’t help myself. Banana Chocolate Chip, Vanilla & Mixed Berry and Double Chocolate. We only have time for one recipe today but the rest will come.
Who can resist chocolate?
Double Chocolate Muffins: (Adapted from Donna Hay)
(Makes 12 muffins)
- 2 cups / 300 g flour
- 1 tbsp. baking powder
- 1/3 cup / 40 g cocoa powder
- 1 cup / 220 g castor sugar
- 2 eggs
- 1 tsp. vanilla essence
- 2/3 cup / 160 ml canola oil
- 1/2 cup / 125 ml milk
- 1 cup chocolate chips
Preheat the oven to 180°C / 350°F and grease a muffin tin with cooking spray or place muffin cases in place.
Sift together the flour, baking powder & cocoa powder and add the castor sugar. Set aside.
Mix together the eggs, vanilla, canola oil and milk.
Add the wet ingredients to the dry and mix in until just combined. (Don’t over-mix or the muffins could be tough)
Fold in the chocolate chips and divide between the cups of the muffin tin.
Bake for 20 – 25 minutes, until the tops spring back when lightly pressed with your finger tips.
Allow to stand for 5 minutes, then remove to a cooling rack to cool completely.