Sunday, 31 August 2008

Mint Chocolate Chips Muffin

Makes 12
  • oil or butter for greasing
  • 280g plain white flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 115g caster sugar
  • 150g plain chocolate chips
  • 2 medium eggs
  • 25ml milk
  • 6 tbsp sunflower oil
  • 1 tsp peppermint extract
  • 1-2 drop of green food colouring; optional
  • icing sugar, for dusting


Preheated oven to 200 degree Celcius. (If fan assist oven, reduce the heat to 180 degree Celcius). Grease a 12 cup muffin tin or line with paper cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar and chocolate chips.

Lightly beaten the eggs in a large jug then beat in the milk, oil and peppermint extract. Add in the colouring, if using, to colour the mixture a very subtle shade of green.

Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.

Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20 minutes until well risen and firm to touch.

Leave the muffin in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool. Dust with icing sugar before serving.

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