These special chocolate muffins are the best in the world!!!
Makes 10-11 standard-size.
You can freeze them for up to 2 months to!!!

Step 1: Ingredients and Equipment

Ingredients:
9 oz (225g) plain flour
2 teaspoons (10 ml) baking powder
half teaspoon (2.5 ml) bicarbonate of soda
half teaspoon (2.5 ml) salt
4-6 oz (110-170 g) fine white granulated sugar
3-5 tablespoons (45-75 ml) unsweetened cocoa powder
1 egg
8-9 fl oz (240-260 ml) milk
1 teaspoon (5 ml) vinilla essence
3 fl oz (90 ml) vegetable oil
plain chocolate chips

Equipment:
muffin cases and tin
oven
large bowl
medium bowl
mixing spoon
fork

Step 2: Step 1

Prepare muffin tins. Preheat oven to 375-400
F (190-200
C) for a conventional oven, gas mark 5-6.

Step 3: Step 2

In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt, sugar and cocoa powder.

Step 4: Step 3

In another bowl, beat egg with fork. Stir in milk and vanilla, followed by oil.

Step 5: Step 4

Pour all of wet mixture into dry. Add chocolate chips. Stir just until combined and no dry flour is visible. Batter will be lumpy.

Step 6: Step 5

Fill muffin cases three-quarters full. sprinkle tops with chocolate
chips (optional). Bake for 20-25 minutes, until tops spring back when pressed gently.