Chocolate chip Muffins

My Version 

Chocolate muffins with bits of sweet chocolate within. Eat them only when they have cooled completely. Good for breakfast, or for tea in the evening or as a picnic snack. Kids and adults will love it equally. 

Dry Ingredients :
Plain Flour	-		350g
Whole wheat flour	-		150g
Sugar	-		350g
Baking powder	-		3 & 1/2 or 4 teaspoons
Baking soda	-		1 teaspoon
Coco powder	-		4 tablespoons
Wet Ingredients :
Eggs	-		2 nos.
Vegetable oil	-		180 ml
Vanilla essence	-		2 teaspoons
Fresh Milk	-		500 ml
Chocolate chip	-		300g pack
Preparation Method :
Mix all the dry ingredients. If you want your muffins really sweet add an extra 100g of sugar. Whenever you bake, make sure you use new baking powder, baking soda or yeast for best results. Next, combine the wet ingredients - beat the eggs until they fluff up. Pour in the milk,  the vegetable oil and the vanilla essence. Slowly whisk in the dry ingredient mix to form a creamy batter. I've used a combination of plain chocolate chips and white chocolate chips. Place paper cups into a cupcake tray.   Scoop out the batter and fill into each cups. Fill 3/4th of each cups. Do not exceed. An ice-cream scooper is good to do this job. In a 200 degree oven bake the muffins for 15-20 minutes. Insert a tooth pick to check if the muffins are ready. If they're done, the toothpick shall come out clean. Move them out onto a rack and allow to cool completely. Unlike cupcakes and some muffins, these wont taste good or sweet enough if eaten warm. Best if eaten next day. You can refrigerate the muffins in clean dry containers, when completely cooled, if you want to same them for a couple of days. Leave them out for couple of hours to bring them to room temperature. You can frost it if you want to make it more appealing for kids.