- 280g plain flour
- 1 tbsp baking power
- 1/8 tsp salt
- 115g castor sugar
- 2 medium eggs
- 250ml milk
- 6 tbsp sunflower oil
- 1 tsp vanila extract
- 2 tbsp cocoa powder
Preheat the oven at 200 degree Celcius (180 if fan assist oven).
Grease a 12 cups muffin tin or line 13 paper cases. Sift together the flour, baking power and salt into a large bowl. Stir in the sugar
Lightly beat the eggs in a large bowl then beat in the milk, oil and vanila extract. 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.
Divide the mixture between 2 bowls. Sift the cocoa powder into one bowl and mix together. Using teaspoons, spoon the mixtures into the prepared muffin tin alternating the chocolate mixture and the plain mixture.
Bake in the preheate oven for about 20 minutes until well risen, golden brown 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.