To avoid a huge amount of waste I like to make mini muffins for school shindigs as often kids only take a bite or two of a big one and then go onto the next treat!
These muffins freeze well too so they are great for make ahead parties or for school lunch boxes.
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
3 tablespoons cocoa
150g caster sugar
200g chocolate chips, set some aside to sprinkle on top of the raw batter
100mls vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
Preheat the oven to 180degrees Centigrade.
Line 2×24 mini muffin tins with paper cases.
Mix the dry ingredients in a large bowl.
Combine the wet ingredients in a jug.
Pour the wet ingredients into the dry, mix briefly and spoon into paper cases.
Top with a few extra choc chips, pop in the oven.
Bake for 10-12mins, allow to cool on a wire rack.