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Chocolate and Mint Muffins

A community recipe by

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.

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 ounce vegetable oil
  • 8⅘ fluid ounce 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!

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!

Additional Information

Makes 12 Muffins

Makes 12 Muffins

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