Preheat oven to 180 Fan/ 200 Celsius/400 Fahrenheit/Gas 6
Prepare muffin tray with 12 paper cases
Sift flour, salt, baking powder and sugar into mixing bowl
Using a measuring jug, add milk, oil and almond essence. Mix well.
Tip the chocolate and flaked almonds into the flour and mix.
Create a little well in the flour mix and pour in liquid mix.
Mix through carefully and gently, until all combined. Don't overmix or mix fast!
Divide mix between the 12 paper cases. Mix will come up to the case top.
Scatter the extra chocolate pieces and almonds over the muffin mix.
Bake on the middle shelf of your oven. Never bake these muffins on the top shelf.
Muffins should be ready after 18-10 minutes. But baking time depends on your oven.
Muffins should be golden and well risen.
Cool in the tray.
Store in airtight container for up to 4 days. Wrap in foil to keep fresher for longer.