A lot of the goodies I decide to bake are a reflection of what those around me crave and what tickles my fancy too. I have never been a huge muffin fan, unless they are fruity, but having had chocolate on my mind the last few days 🙂 I decided on this recipe with a bit of a twist.. Although, the end product tastes good (not amazing), I would definitely experiment some more with other flavours.. FYI – The choc chips are their craving and the pecans, my fancy 😉 Enjoy!
250g self-raising flour
1 level teaspoon baking powder
50g softened butter
75g caster sugar
175g chocolate chips (I used half dark and half milk chocolate)
2 large eggs
1 tsp vanilla extract
a handful of chopped pecans
1. Preheat the oven to 180C. Place muffin cases into a 12-hole muffin tin.
2. Sift the flour and baking powder into a large mixing bowl, then add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, choc chips and pecans.
3. Beat the eggs, milk and vanilla extract in a separate bowl, then pour the mixture all in one go into the dry ingredients. Mix quickly with a wooden spoon to blend. The mixture should have a lumpy consistency. Spoon the mixture into the paper cases in the tin, filling almost to the top.
4. Bake in the pre-heated oven for about 20-25 minutes or until well risen and firm to touch. Leave to col for a few minutes in the tray, then transfer to a wire rack to cool a little longer.