We went swimming straight from school last night. We went last week, and I was under prepared for just how hungry small children can get after an hour in the pool. The result was that last week I was coerced into buying two chocolate muffins from the vending machine. Apart from the cost of this, the bought muffins have an unfeasibly long shelf- life (what can they put in them?). They are also so big, sweet and cloying that they only get half eaten and the rest ends up stamped into the carpet in my car.
So, yesterday I planned ahead and made these with the help of the youngest. They take ten minutes to make and ten minutes to cook and are light and fluffy. Being smaller, two can be eaten in succession without too many crumbs ending up on the floor. Happiness all round.
You can make them into double chocolate muffins like I have by adding chunkily chopped chocolate into the mix, or you can leave this out. The big lumps of squidgy chocolate are very tasty though.
125g plain flour
25g cocoa powder
1 tsp baking powder
25g butter, melted
50g chocolate chopped
The key to a good muffin is not to over mix and I have taken on board Delia Smith’s tip that the dry ingredients benefit from being sifted twice to maximise the air in the mix.
Sift the dry ingredients together into a bowl. In another large bowl mix together all of the wet ingredients. Sift the dry ingredients over the wet ingredients and add the chopped chocolate. Mix very briefly, for no more than 15 seconds. It will look as if you haven’t mixed it properly, don’t worry because it should look like this.
Spoon heaped teaspoonfuls into 12 fairy cake cases in a patty tin. Place in a preheated oven at 180°c, gas mark 4 or near the top of the Baking Oven of the Aga for 8-10 minutes until firm on top. Place the cakes on a wire rack to cool.