Makes 12 muffins

These are moist and delicious with lovely high crowns!

 

350g plain flour (2 1/2 cups)

1 TBS baking powder

1 tsp bicarbonate of soda (baking soda)

1/2 tsp fine sea salt

120g butter, melted and cooled (1/2 cup)

190g granulated sugar (1 cup)

2 large free range eggs, beaten

240ml whole milk

1 TBS pure vanilla extract

275g chocolate chips (1 1/2 cups)

Preheat the oven to 225*C/425*F/ gas mark 7.  Line a muffin tin with paper liners or spray well with non-stick low fat cooking spray. Set aside.

Whisk together the flour, baking powder, soda and sea salt. Stir in the chocolate chips. Whisk together the melted butter, sugar, eggs, milk and vanilla. Add all at once to the dry ingredients, and stir together just to combine.  Divide equally amongst the prepared muffin cups.

 

Bake for FIVE minutes and then reduce the temperature to 190*C/375*F/ gas mark 5, and bake for an additional 12 to 15 minutes, until the tops have risen and are golden brown and a toothpick inserted in the centre comes out clean.  Try not to overbake.  Let cool in the pan for 5 to 10 minutes before tipping out onto a wire rack.  Enjoy warm.

Note - these freeze well.