My Best-Ever Chocolate Muffins
Ever since I baked my big blueberry muffins last year, I have been using the same recipe again and again. What have been changing are the fillings and toppings, not the ratio of the basic ingredients. To make sure the muffins rise beautifully, I always use self-raising flour. Until I saw Joyceline's chocolate chip muffins a few days ago, I think it's time to give plain flour a "chance".