CHOCOLATE CHIP MUFFINS
Delicious muffins to enjoy at home for breakfast, at work for a break, on a picnic with friends… And for the kids’ snack, it’s a great idea compared to industrial cake packs, and believe me, you’ll be a superstar for them.
They’re very easy to baking.
Preparation time: 15 min Baking time: 25 min
FOR 10 TO 12 MUFFINS
260 g flour (2 cups, 9.2 ounces)
160 g sugar (0.8 cup, 5.6 ounces)
1/2 sachet of baking powder (1 teaspoon of baking powder)
20 g cocoa powder (¾ oz)
1 pinch of salt
2 eggs
8 cl oil (⅓ cup)
12 cl milk ( ½ cup)
200 g chocolate chips (1/2 lb, 7 oz.)
FOR THE CHOCOLATE CHIP MUFFINS
Preheat the oven to 180°C (thermostat 6, 350°F).
In a bowl, mix the flour, sugar, baking powder, cocoa and salt.
In another bowl, beat the eggs with a whisk. Add the oil, milk and chocolate chips.
Mix the two preparations, just so that they are homogeneous. Do not overwork the dough.
Divide the mixture into 12 butter muffin tins.
Bake in the oven for 20 to 25 minutes.
Wait a bit before unfolding, then let them cool on a wire rack.
Always pay attention to the quality of the chocolate you use. The more cocoa, the better your preparation will be.
For me, as a French woman, the best time to enjoy cakes is at breakfast. I love to warm them up for a few moments in the oven so that the chocolate melts. A lukewarm muffin is a delight for the taste buds that I can only recommend.