Basic Chocolate Muffins

Ingredients

• 2 1/4 cups self-raising flour, sifted
• 1/2 cup cocoa powder, sifted
• 1 cup caster sugar
• 3/4 cup dark chocolate chips
• 1/2 cup vegetable oil
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 2 eggs

Method

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don't over-mix). Spoon mixture into paper cases.
3. Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Notes

• 
  Cooking class: Mixing muffins: Making a well in the centre for wet ingredients makes combining ingredients easier and ensures the batter isn't over-mixed. Gently incorporate dry ingredients, mixing from the centre of the well.
  Use a wooden spoon to gently stir ingredients until just combined. Don't worry if there are a few lumps, these will dissolve during baking. Over-mixing the batter will result in a tough muffin instead of a lighter texture.