Chocolate & pecan muffins
- Preparation and cooking time
- Total time
- Easy
- Makes Muffins
Ingredients
- 260g plain flour
- 1 tbsp baking powder
- a pinch of salt
- 60g unsweetened cocoa powder
- 100g roughly chopped pecans
- 180g caster sugar
- 150g dark chocolate chips
- 180ml corn oil
- 2 eggs
- 210ml milk
- 1 tsp vanilla extract
- 12 hole muffin pan, lined with paper cases
Method
- STEP 1Preheat the oven to 190C/ 375F/ Gas mark 5.
- STEP 2Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
- STEP 3Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
- STEP 4The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.
