In preparation for the imminent birth of our baby, I’ve started a rather manic round of cooking-in-advance so that we have food for that first chaotic month of the baby’s life. I’m trying to not go overboard, because there’s the tendency to cook as if a war is about to break out. But one thing I want to make a lot of is muffins: they make for a great, easy breakfast (or snack) & they can be frozen successfully, one by one. They also defrost relatively quickly. I would love it if any of you have suggestions about food that is good when reheated/defrosted, that I could add to my cooking-in-advance list.
These muffins are extremely easy to make, & they’re good to eat, although a bit too sweet for my taste. I would probably reduce the amount of sugar next time I make them.
Chocolate chip muffins (from Nigella Lawson’s ‘Feast’)
- 250g plain flour
- 2 teaspoons baking powder
- Half-teaspoon bicarbonate soda
- 2 tablespoons best quality cocoa
- 175g caster sugar
- 150g chocolate chips (plus more for sprinkling later)
- 250ml milk
- 90ml vegetable oil
- 1 large egg
- 1 teaspoon real vanilla extract
- Preheat the oven to 200C
- Fill a 12-bun muffin tray with paper cases (I used my 6-bun muffin pan, so ended up with 6 large muffins rather than 12 small ones)
- Weigh out the dry ingredients into a large bowl
- Pour all the liquid ingredients into a measuring jug
- Mix both together – it will be a runny batter – then spoon into waiting muffin cases
- Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.
Here are a few more chocolate muffin recipes:
- Chocolate chocolate chunk muffins (sound decadent, don’t they?) from the Canadian Baker
- Cinnamon chocolate-chip bakery style muffins, from Nicole at the BakingSheet, and Dark chocolate muffins from the same blog
- Vegan chocolate muffins (which look delicious, by the way) from Beans & Caviar