- 2 1/2 cups [350 g] all-purpose flour
- 1/2 cup [100 g] sugar
- 4 teaspoons [20 mL] baking powder
- 1/2 cup [125 mL] unsweetened cocoa powder
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] semisweet chocolate chips
- 1/2 cup [125 mL] finely chopped [before measuring] walnuts
- 1 egg
- 1 1/2 cups [375 mL] milk
- 1/2 cup [125 mL] vegetable oil or melted shortening [115 g]
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- Grease 1 [12-cup] muffin pan and 1 [6-cup] muffin pan.
- Preheat oven to 400°F [200°C].
- Sift together flour, sugar, baking powder, unsweetened cocoa powder and salt into a large mixing bowl.
- Mix until thoroughly mixed.
- Add chocolate chips and finely chopped walnuts; toss until thoroughly floured.
- Into a medium bowl, beat together egg, milk and vegetable oil or melted shortening for 1 minute.
- Pour liquid mixture into dry ingredients; using a rubber spatula, stir 15 to 20 times.
- Evenly spoon batter into greased muffin cups.
- Bake on centre shelf of preheated oven for 18 to 20 minutes.
- Leave muffins to cool in pan for 5 minutes.
- Turn hot muffins onto wire racks, turn muffins right-side-up, and leave to cool.
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