Servings: 10 muffins
- 150 g All-Purpose Flour 5.5 oz
- 150 g Caster Sugar 5.5 oz
- 30 g Dark Cocoa Powder 1 oz
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
- 4 tbsp Sunflower Oil or Vegetable Oil
- 1 tbsp Maple Syrup
- 1 tsp Cider Vinegar
- 180 ml Water 3/4 Cup
- 30 g Dark Chocolate Chips
Preheat the oven to 180 degrees Celsius, Gas 4 or 350 Fahrenheit.
In a large bowl, sieve together the flour, cocoa powder, bicarbonate of soda then mix well together with the sugar and salt, until completely uniform. My preferred method to do so is by using a fork.
Always while mixing with the fork add the wet ingredients a bit at a time, ensuring no knots are formed.
Divide the mixture into 10 muffin tins and sprinkle each with an equal amount of chocolate chips.
Put the muffins to bake on the middle tray in the oven for 17 minutes, or until ready.
If desired, once the muffins have cooled down, they can be decorated with a little icing sugar.
Should you not have or use sunflower oil, you can use vegetable oil instead; it is important that it does not have taste nor smell.
Instead of Maple Syrup, you can use vanilla extract, orange juice, coffee, or if you are not planning to share with people who can’t, shouldn’t, or don’t want to consume alcohol, some whiskey, or rum.
Should you not have any, instead of cider vinegar you can use distilled white vinegar.
The total cooking time will depend on the oven, as it may take anything between 15 and 20 minutes (in most cases); keep an eye on the muffins while they bake and use a toothpick to ensure they are thoroughly baked.
Calories: 191kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 86mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg