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Member recipe

Chocolate & pecan muffins

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Serves 1 - 12 Muffins

Delicious chocolate muffins

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  • 260g plain flour
  • 1 tbsp baking powder
  • a pinch of salt
  • 60g unsweetened cocoa powder
  • 100g roughly chopped pecans
  • 180g caster sugar
  • 150g dark chocolate chips
  • 180ml corn oil
  • 2 eggs
  • 210ml milk
  • 1 tsp vanilla extract
  • 12 hole muffin pan, lined with paper cases


    1. Preheat the oven to 190C/ 375F/ Gas mark 5.
    2. Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
    3. Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
    4. The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.

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