Chocolate Chip Muffins

Not the healthiest muffins, but by no means the worst either. A little oil replaces butter and by using dark chocolate you benefit from the antioxidant actions of polyphenols. You could try increasing the amount of wholemeal flour that you use too.

Adapted from a Nigella Lawson recipe

Chocolate Chip Muffins

1 Cup Plain Flour

3/4 Cup Wholemeal Plain Flour

1/2 Teaspoon Bicarbonate of Soda

2 Teaspoons Baking Powder

2 Tablespoons Cocoa Powder

1 Cup Dark Chocolate Chips

1 Cup Reduced fat Milk

1/3 Cup Canola or Olive Oil

1 Egg

1 Teaspoon Vanilla Essence

Preheat the oven to 180 C.

Place 9-12 paper muffin cases in a muffin tray.

Place all the dry ingredients (including 3/4 of the choc chips) in a bowl. Mix together.

In a jug or small bowl beat the egg lightly. Add milk and oil and whisk together briefly.

Add wet ingredients to dry ingredients. Combine.

Do not overmix or muffins will be tough. Mixture can be barely combined and this is sufficient.

Spoon into muffin cases. Sprinkle remaining 1/4 cup choc chips over the tops.

Bake for 25 minutes.