2 ¼ cups all-purpose flour
¾ cup sugar (fine-granulated or castor sugar)
1 tbsp baking powder
1 tsp salt
¾ cup chocolate chip
½ cup almond strip
1 egg, beaten
¾ cup milk
1/3 cup veggie oil
Reserve 1 tbsp flour for coating chocolate chip and almond. In a large bowl, sift together flour, sugar, baking powder and salt. In a separate bowl, combine egg, milk and veggie oil. Stir liquid into dry ingredients with a fork until just moistened. About 10 to 15 strokes would do. Stir in the chocolate chip and almond strips. Do not overmix. Spoon batter into muffin cups slightly more than half. Bake in a preheated oven 180 deg C for 25 – 30 minutes.
Note: For a chocolatey muffin, add ¼ cup of cocoa and reduce flour to 2 cups
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