2019-06-01_Food_Heaven

BAKING^ TIP

GET IT EVEN

USE AN ICE CRE AM SCOOP

WITH A THUMB RELE ASE TO

MEASURE YOUR BATTER

44 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Chocolate chip

PẊQV

MAKES 12

240ml (8fl oz) milk

100ml (3½fl oz) vegetable oil

2 large free-range eggs

1 ½ tsp vanilla extract

125g (4½oz) plain flour

100g (3½oz) granulated sugar

1 tbsp baking powder

½ tsp salt

90g (3oz) chocolate chips

1 Preheat the oven to 220°C/Gas

Mark 7. Line a 12-hole muffin tin with

baking cases or cups, or coat with non -

stick cooking spray.

2 In a mixing bowl, whisk together the

milk, oil, eggs and vanilla until frothy.

3 Set a sifter over the top of the mixing

bowl, then add the flour, sugar, baking

powder and salt. Shake the sifter until

all the lumps have been removed and

the ingredients are in the bowl. Using a

spatula, gently mix just until combined.

(Don’t worry about a few lumps! The

key to yummy muffins is not to

overmix the batter.)

4 Gently stir the chocolate chips into

the batter.

5 Using an ice cream scoop, fill each

muffin cup three-quarters full. Transfer

the tin to the oven and bake the

muffins for 13-15 minutes, until the

tops of the muffins spring back when

lightly touched, or a toothpick inserted

into the centre comes out clean.

6 Remove the tin from the oven. Let

the muffins cool in the tin for about

5 minutes, then transfer the muffins to

a wire rack to cool completely. These

muffins will keep in an airtight

container at room temperature for up

to 5 days.

Recipe taken from

Super Simple Baking

for Kids, published by

Rockridge Press.

Copyright © 2019 by

Charity Matthews.

All rights reserved.