Chocolate Mint-Chip Muffins

I received a gift card to King Arthur’s Flour back at Christmas and ordered mint chips. They’ve been sitting on the kitchen table ever since staring at Dean saying “eat me!” I saw a recipe on tv for chocolate chocolate-chip muffins and figure I could easily add my mint chips. I seem to need a reason before baking and this time they are for my Aunt Dawn. She won’t actually see these until she gets back from Lodi over the weekend, so hopefully it’ll be a nice birthday surprise for her when she gets home. (The formatting is not cooperating with me today.)

Chocolate Mint-Chip Muffins

Ingredients

• 1 3/4 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• pinch of salt


• 3 tablespoons best quality cocoa powder


• 3/4 cup superfine sugar


• 1/2 cup semisweet chocolate chips, plus extra for sprinkling on top


• 1/4 cup mint-chips


• 1 cup milk


• 1/3 cup plus 2 teaspoons olive oil


• 1 egg


• 1 teaspoon vanilla extract

Directions

• Special equipment: Muffin tin with paper muffin cases


• Preheat the oven to 400 degrees F.


• Put the flour, baking powder, baking soda, cocoa, salt, sugar, and all the mint & chocolate chips into a large bowl.


• Pour all the liquid ingredients into a measuring jug.


• Mix the dry and wet ingredients together. (It's ok if the batter is lumpy).


• Spoon into the prepared muffin cases.


• Sprinkle the remaining chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

I added mint chips to the top as well but the color bled and even though it tastes great, it looks a little weird. They taste lovely so I hope she enjoys them. Happy Birthday Dawn!