Marbled Chocolate Muffins
Oil or melted butter for greasing (if using)10ounce plain white flour
1 tbsp baking powder
1/8 teaspoon salt
4ounce caster sugar
2 medium eggs
9 fl oz milk
6 tbsp sunflower oil or 3oz butter, melted and cooled
1 tsp vanilla extract
2 tbsp cocoa powder
Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with 12
paper cases. Sift together the flour, baking powder and salt into a large
bowl. Stir in sugar.
Lightly beat the eggs in a large jug or bowl then beat in the milk, oil
(or melted butter), and vanilla extract. Make a well in the center of the
dry ingredients and pour in the beaten liquid ingredients. Stir gently until
just combined; do not over-mix.
Divide the mixture between 2 bowls. Sift the cocoa powder into one bowl
and mix together. Using teaspoons, spoon the mixtures into the prepared
muffin tin alternating the choclate mixture and the plain mixture.
Bake in the preheated oven for about 20 minutes until well risen, golden
brown and firm to the touch.
Leave the muffins in the tin for 5 minutes then serve warm or transfer to
a wire rack and leave to cool.