Chocolate Chip Muffins

Ingredients

• 115g / 1/2 cup unsalted butter or margarine
• 65g / generous 1/4 cup caster sugar
• 30ml / 2 tbsp bark brown sugar
• 2 eggs, beaten
• 175g / 1.5 cups plain flour
• 5ml / 1 tsp baking powder
• 120ml / 1/2 cup milk
• 175g / 1 cup chocolate chips
• 12 Paper cake cases

Instructions

1. Preheat the oven to 190C, Gas 5. Lightly grease a 12-cup muffin tin, or use paper cases. Using an electric mixer, cream together the butter or margarine with the caster and soft brown sugar until light and fluffy. Beat in the eggs, a little at a time, adding a small amount of flour if the mixture shows signs of curdling.
2. Sift the flour and baking powder into a separate bowl. Fold into the creamed mixture in stages, alternately with the milk.
3. Divide half the mixture between the 12 muffin cups or cases and sprinkle the chocolate chips over, then cover with the remaining mixture. Bake for 20-25 minutes, or until the muffins are well risen. The tops of the muffins should spring back when lightly touched. If paper cases were not used, cool in the cups for 5 minutes before turning out. Serve warm or cool.