chocolate muffins

When I baked these chocolate muffins, MIL was at our home. She could not resist eating a muffin while it was still warm.

These are plain chocolate muffins. MIL prefers plain cakes / plain muffins and as such, I decided not to add any filling (eg. chocolate chips, etc) to the muffin batter.

INGREDIENTS

220g self raising flour

2 tbsp Hersheys cocoa powder

2 tbsp Milo powder

100g butter (softened)

120g castor sugar

1 egg (lightly beaten)

250ml low fat milk

1 tsp vanilla essence

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pans with paper muffin cases. Set aside.

3. Sift the self-raising flour, cocoa powder and Milo powder in a bowl. Set aside.

4. Cream the butter and sugar in a bowl using a hand whisk until light and fluffy.

5. Add the egg and mix well.

6. Stir in the milk and vanilla essence.

7. Fold in the flour mixture with a wooden spatula and stir until just blended. Do not overmix.

8. Pour the batter into the paper cases until almost full.

9. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.