- 2 eggs
- 1/2 cup oil hazelnut (125ml)
- 1 cup milk (240ml)
- 1 tsp. pure vanilla extract (none of that imitation rubbish)
- 1 3/4 cups plain flour (240g)
- 1/2 cup sugar (85g)
- 1/4 cup cocoa (35g) ****
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup semi-sweet chocolate chips (85g)
- Extra chocolate chips to sprinkle on top (if desired)
**** To make these taste extra good, you cannot use the every day run of the mill cocoa from the supermarket. It's a lot more expensive than regular supermarket stuff BUT the flavour is a lot more intense and the colour of it is darker. Everything just turns out chocolatier...chocolatey-er...You need to use a very rich Dutch cocoa. I picked up some from the Essential Ingredient near the Prahran Market.
Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners. A nonstick pan requires no greasing, although I like to just grease the bottoms. In large bowl mix well the eggs, oil, milk and vanilla. In smaller bowl mix well the flour, sugar, cocoa, baking powder, salt and chocolate chips. Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan and sprinkle choc chips of top of each.
Bake at 200C for 20 minutes. Remove from pan and cool on rack.