As far as my kids are concerned, these chocolate muffins are the best they’ve ever had. In fact, my son went as far to say, “they were supermarket quality”, which is high praise from a 14yr old boy. He’s actually very astute, as they have some Betty Crocker chocolate cake mix in them, not much, just enough to give them a bit of a lift.
Are these the best? If you’re a baking connoisseur, probably not. However, if you don’t really care either way and you want to chuck something in the freezer for the kids lunch boxes…these are perfect. They taste rather delicious, they freeze really well and my 12yr old can make them….three good reasons to bring Betty into the house.
This recipe makes 6 large muffins or 18 mini ones. I’ve just made a batch of 18 mini muffins, which will now go in the freezer for the lunch boxes over the next couple of weeks. I purchased these mini muffin liners from Gilmours in Hamilton. Muffin liners aren’t neccessary though, alternatively, give the muffin trays a good spray with a non-stick cooking spray, followed by a light sprinkling of flour. This should stop them from sticking.
I’ve made these a couple of times since writing this and have decided the small ones are a complete waste of time…..my son just scoffs six to eight instead of one, grrrrrrrrrrr. I will be making six large muffins from now on. Unless your kids understand restraint and control, don’t waste your time.
If you are wanting to get the kids in the kitchen, this is a great recipe to start with because it doesn’t really matter if the batter gets over mixed.
Hope you enjoy them.
- 1 cup self-raising flour
- 1 cup Betty Crocker Devil's Food cake mix
- 2 Tbsp cocoa powder
- ½ cup sugar
- ½ cup chocolate chips
- ½ cup canola oil
- 1 cup milk
- 1 tsp vanilla essnce
- 1 egg
- ¼ cup chocolate chips
- Line the muffin tins with paper liners, or spray with a non-stick cooking spay followed by a dusting of flour.
- Sift the flour, Betty Crocker mix and cocoa into the bowl. Stir in the chocolate chips and sugar, making sure all the ingredients are thoroughly blended.
- Set aside.
- Whisk together the oil, milk, essence and egg. Make sure all the egg is whisked in, you don't want yolky bits in your muffins…ever!
- Set aside.
- Pour the wet mixture(bowl 2) into the dry mixture(bowl 1) and mix together until all the ingredients are combined. Place spoonfuls of the mixture into the prepared tins. Sprinkle the extra chocolate chips on top.
- Bake for about 25 - 30 minutes in an oven set at 180C(for 6 Texan size).