Instructions: Makes 10-12 muffins

1 Preheat the oven to 200C/fan oven 190C/Gas 6. Line a 12 hole bun tin with double paper cases. Sift the flour, cocoa powder, baking powder and salt into a bowl. Stir in the sugar and chocolate chips, then make a well in the centre.

2 In another bowl beat the eggs with the oil until foamy.

Gradually beat in the milk and vanilla essence. Pour into the well and stir until just combined. Do not overmix; the batter should be slightly lumpy.

3 Spoon the batter into the prepared cases, filling each about three-quarters full. Bake for about 20 minutes until risen, golden and springy when pressed with your fingertip.

Put the tin on a wire rack to cool for about 2 minutes, then remove muffins from the tin and put on to the wire rack to cool. Serve warm or at room temperature.

NOTES : Youll find both dark and white chocolate chips in these little cakes. Great for a wake-up treat with a large frothy cappuccino.

Just saw these whilst reading through this months BBC Good Food Magazine and thought they looked yummy!

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