This recipe makes 4 large muffins (or 6 smaller ones if you really have to).
As well as the ingredients you'll need a 'proper' muffin tin and some paper muffin cases or a silicone muffin tray such as the one from the cook 'n' bake range by Le Creuset in which case you can get away without the cases if you need to.
5oz Plain Flour less 1 heaped tablespoon
1 heaped tablespoon Cocoa (not drinking chocolate!)
Half level tablespoon Baking Powder
1 Egg
1½oz Caster Sugar
4floz Milk
2oz Butter (melted then cooled slightly)
Chocolate Chips! (Plain, in preference)
Pre-heat oven to 200°C and put cases in to tin.
Sift in to a large shallow dish the flour, cocoa and baking powder.
In a large bowl mix together the egg, milk, sugar and melted butter.
Return dry ingredients to sieve and sift over egg mixture.
Fold quickly together, do not worry if it looks a bit lumpy, do not over stir.
Fold in as many chocolate chips as you like then divide between paper cases.
Cook for approx. 30 mins. Remove cases from tin and cool on a wire rack. If you're using a silicone mould allow the muffins to cool for five to ten minutes then take them out of the mould - they won't hold their shape quite as well but they won't cool properly and may become a bit soggy if you don't.
They can be covered in more chocolate when cold, or eat them as they are.