Mary Berry Chocolate Chip Muffins Food

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease twelve muffin cups.
• In a large bowl, stir together flour, sugars, baking powder, and salt.
• In another bowl, stir together milk, eggs, butter, and vanilla until blended.
• Make a well in center of dry ingredients.
• Add milk mixture and stir just to combine.
• Stir in chocolate chips and nuts.
• Spoon batter into prepared muffin cups.
• Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
• Remove muffin tin to wire rack.
• Cool for 5 minutes.
• Remove from tins to finish cooling.
• Serve warm or completely cool.
• These muffins freeze well.

MARY BERRY'S CHOCOLATE CHIP COOKIES

Steps:

• Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended. Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread. Bake in the top of the oven for about 8-10 minutes, until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Allow the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool - or eat slightly warm. Will keep for three days in an airtight container.

CHOCOLATE-BERRY MUFFINS

Steps:

• Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
• Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
• Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
• Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

CHOCOLATE CHIP MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
• Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
• In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
• Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
• after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.