Chocolate and Mint Muffins

A community recipe by Claudia94

Not tested or verified by Nigella.com

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Introduction

In this recipe, I have altered Nigella's recipe for Chocolate Chocolate-Chip Muffins in 'Feast'. Instead of chocolate chip muffins, they are now Mint Chocolate-Chip Muffins. I got the idea from my Mint Chocolate Mousse I made a couple of weeks ago.

Ingredients

Serves: 12

Metric Cups

250 grams plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
175 grams caster sugar
1 egg
100 millilitres vegetable oil
250 millilitres milk
1½ teaspoons peppermint essence
100 grams white chocolate chips
100 grams milk chocolate chips

9 ounces all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
6 ounces superfine sugar
1 egg
3½ fluid ounces vegetable oil
8⅘ fluid ounces milk
1½ teaspoons peppermint essence
4 ounces white chocolate chips
4 ounces milk chocolate chips

Method

Chocolate and Mint Muffins is a community recipe submitted by Claudia94 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to gas mark 6/200 degrees C. Set out 12 Muffin cases into a tray. Measure out all the dry ingredients and mix together in a large mixing bowl. Measure out the oil and milk. Mix them together with the egg and peppermint extract in a separate mixing bowl. Add the wet ingredients to the dry ingredients and mix together. When you get a smooth mixture (not too runny and not too firm) stop mixing. Spoon the mixture into the cases. Sprinkle more chocolate chips on top (if you wish). Bake in the oven until they have risen and are dark. Place them on a cooling rack. Enjoy!