Chocolate - Chocolate Chip Muffins

I’ve given these muffins a spot in the weekly poll several times now, and week after week, they placed second. It’s probably a hint that I shouldn’t bake them, but yesterday I couldn’t help myself. I just love watching Nigella bake these and, as usual, I was craving something chocolaty! Well they tasted simply splendid! For a muffin, they had TONS of flavor! I know Nigella says she doesn’t like the muffins as much the day after, but I actually loved them even more: they were moister and the chocolate flavor became more intense. This recipe is a keeper! Rating: 4 out of 5.

Chocolate - Chocolate Chip Muffins recipe: Nigella Lawson - Feast

Ingredients:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons best quality cocoa powder
- ¾ cup superfine sugar
- ¾ cup semisweet chocolate chips + ¼ cup for sprinkling
- 1 cup milk
- ⅓ cup + 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract

Instructions:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and ¾ cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining ¼ cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.




8 ounces of chocolate chips for a muffin is a bit much - but I wouldn't have it any other way!

My new mantra is: "Chocolate everyday, keeps the doctor away!"

Dark, risen & springy.

I guess it takes a lot of these muffins to maintain Nigella's fab figure.

Oh, chocolate muffins! I love thy!