Ingredients:
(recipe a modified version of a cherry chocolate muffin recipe found on parsleysoup.co.uk this version is for something much richer and to get as close as possible to the muffins I enjoyed as a kid)
- 275g self raising flour (gluten free and wholemeal self raising work well too)
- 200g any sugar (course sugars will remain visible after baking but does not affect the taste)
- 50g cocoa powder (cheaper the better I've found as these have a creamier quality to their flavour)
- 1.5 tsp baking powder
- 125ml vegetable oil (any will do but olive oil is not so great, I have a preference for sunflower oil)
- 200ml soya milk (sweetened or unsweetened, UHT works better, Sainsbury's own brand and basics seem to work best, tesco organic does not work well at all)
- 100g chocolate chips (I get really cheap bars of plain choc and smash them to bits)
- 1 tsp vanilla essence
- mix all the dry ingredients with a whisk, no sifting needed
- whisk the wet ingredients together at high speed with an electric beater
- mix the wet into the dry and beat them together (dough hooks on hand whisks, K beater or similar on stand mixers)
- add the chocolate chips
- stop beating as soon as the mix has been brought together and there's no powdery bits, you don't want it too smooth
- place into 10 regular or 8 large cake cases (I find the silicone ones best for this, you can get a dozen for a couple of quid on amazon)
- bake at 200c for 25 mins (fan ovens bake at 190c for 30minc, rotate tray during bake to ensure even baking)
- remove from the oven and cool on a rack,
(recipe a modified version of a cherry chocolate muffin recipe found on parsleysoup.co.uk this version is for something much richer and to get as close as possible to the muffins I enjoyed as a kid)