Ingredients:

• 2 eggs
• 1 cup (220 g) sugar
• 1 cup (110 g) all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon vanilla essence
• 2/3 cup (160 ml) milk
• 2/3 cup (150 g) butter
• 4 oz (120 g) semisweet chocolate chips (optional)

Method:

• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
• Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
• Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
• Fold in the melted butter.
• Add chocolate chips (please note that these might end up in the bottom of the muffin).
• Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.
• The Chocolate Muffins may be served hot or at room temperature.

Variations:

• If you wish to use less saturated fat, try substituting ½ the butter with a good quality vegetable oil.
• If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
• You may add vanilla or white chocolate chips instead or regular ones.
• If you want lean muffins you may use 1+½ cup flour and ½ cup of butter instead of the amounts given in the recipe, and in addition add ½ teaspoon of salt (suggest
• Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened coacoa it tastes better.