Over the summer I finally got to tick off one of my “to do’s” from my list – a trip to Brighton! I’ve haven’t been to Brighton in years so was super excited to finally be able to appreciate the sea and shops now that I’m older. It was a lovely day of aimlessly wondering around the town whilst basking in the rarely seen sun.
Now I can sense the confusion already – how on earth does Brighton relate to Chocolate Chip Muffins?? Well, whilst in Brighton I picked up these super cute paper muffin cases from a independent shop in the lanes. I fell in love with the pink polka dot pattern immediately and couldn’t wait to use them.
I knew there was only thing I wanted to bake in these cases – chocolate chip muffins! I love baking muffins since there’s not a single need to decorate and by using my cases I was able to get a more rustic, pretty feel without even really trying!
I followed this recipe:
- 300g self raising flour
- 1 teaspoon baking powder
- 50g cold unsalted butter cubed
- 80g caster sugar**
- 150g milk or plain chocolate chips
- 2 eggs , lightly beaten
- 225ml milk
- 1 teaspoon vanilla extract
- Preheat the oven to 200c/400F/gas mark 5 and line 12 muffin cases.
- Mix the flour and baking powder together in a large bowl. Rub in the butter until the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
- In a separate bowl mix the eggs , milk and vanilla extract together. Pour the wet mixture into the dry ingredients and mix briefly.
- Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch.
- Cool in the tin for 10 minutes or transfer to a cooling rack or serve straight away.
**The only alteration I would probably make to this recipe is to add more sugar since they weren’t sweet enough for me!