Sweet Sunday – Chocolate Chip Muffins

Goodday, my lovely readers!

It’s time to bring some sweetness in your lives! As I’ve been craving chocolate for days, I’ve decided to do something about it.

The result? Chocolate Chip Muffins. Hungry yet?

As always, I try to make my sweet recipes just a tad bit healthier by not adding butter or using white flour. Same with this one. It incorporates whole wheat flour, which makes the muffins denser than with white flour, but also leaves you with a more satisfied feeling. You can still eat them all if you’d like, there’s no judgement here at Basil and Oil.There’s cocoa powder in the batter to give the muffins a subtle chocolatey flavour. But the showstopper has to be the chocolate chips. Slightly melting in the oven, they provide a surprise element while eating the muffins.

What I love about making muffins, is that the end result doesn’t have to be pretty. It’s easy to make, and it actually adds to the charm if there are some lumps and uneven tops after taking them out of oven. I’d like to call this rustic baking.Are you in need of even more chocolate? I’ve got you covered! Try the crunchy Chocolate Peanut Rocks or classic Chocolate Chip Cookies!

Enjoy your chocolate Sunday!

Chocolate Chip Muffins

Time: 40 minutes
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Ingredients

360 grams (1 and 1/2 cup) whole wheat flour
120 grams (1/2 cup) light brown sugar
2 tbsp cocoa powder
1 tsp baking powder
4 tbsp sunflower oil
360 ml (1 and 1/2 cup) milk
1 tbsp vanilla extract
1 egg
100 grams chocolate chips

Used kitchen appliances

Oven
Cupcake tin
12 cupcake liners
Large mixing bowl
Medium mixing bowl

Preparation

Preheat the oven to 200C or 400 F. Line the cupcake tin with the liners.
Combine the flour, sugar, cocoa powder, and baking powder in the large mixing bowl. Add in the chocolate chips, and stir.
Beat the egg together with the milk, sunflower oil, and vanilla in the medium mixing bowl.
Transfer the milk mixture to the large mixing bowl, and mix until combined.
Fill the cupcake liners with the batter. Bake in the oven for about 25 minutes or until a skewer comes out clean.

Note: if the batter becomes too dry during mixing, add some more milk so you’ll get a pourable batter.