Makes 14 Chocolate-chip muffins.

Heat oven to 180 °C. Line 14 standard muffin-tin hollows with paper cases and grease with non-stick spray. in a bowl sift together 280 g (500 ml) cake flour, 65 g (160 ml) cocoa, 10 ml baking powder and pinch of salt. Add 100 g (125 ml) sugar. Add half of 250 ml chocolate chips and mix well. Whisk together 330 ml milk, 80 ml sunflower oil, 2 eggs and 5 ml vanilla essence. Add to dry ingredients and mix well. Divide batter among muffin hollows and scatter remaining chocolate chips on top. Bake for 15 – 20 minutes. use a thin skewer to test if done.

Chocolate-chip muffins Chocolate-chip muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Chocolate-chip muffins