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Chocolate chip muffins served on a wire rack

Chocolate chip muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

Make these easy chocolate chip muffins with kids over the weekend or school holidays. They take just 15 minutes prep and are a guaranteed family favourite

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal263
fat13g
saturates7g
carbs31g
sugars15g
fibre1g
protein5g
salt0.5g
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Ingredients

  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 150g chocolate chips, milk, white, dark or a mix of all three
  • 100g golden caster sugar
  • 2 eggs, lightly beaten
  • 150ml natural yogurt
  • 100g unsalted butter, melted

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.

  • STEP 2

    Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

Goes well with

Recipe from Good Food magazine, April 2018

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A star rating of 4.5 out of 5.54 ratings
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