Nigellas Chocolate Chip Muffins Food

NIGELLA'S CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
• 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.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.
• Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
• Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases - they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18-20 minutes until well risen and cooked.

CHAI MUFFINS

Steps:

• Warm the almond milk with the contents of the 2 tea bags (I just rip them open over the pan) and cinnamon--stirring to mix--and leave to cool.
• While the milk's cooling, preheat the oven to 200 degrees C (400 degrees F)/gas mark 6 and line your muffin tin with paper liners.
• In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
• When the milk has cooled, add the eggs and oil, then whisk well.
• Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don't be too efficient about this: a slightly lumpy batter makes for lighter muffins.
• Divide the mixture between the muffin cups (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20 to 25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
• Transfer the muffins to a wire rack to cool for about 10 minutes before devouring.

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.