Cho­co­late chip muffins

BBC Good Food - - Easiest Ever -

SERVES 12 PREP 15 mins COOK 25 mins EASY V G

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

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.

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.

PER SERVING 263 kcals • fat 13g • sat­u­rates 7g • carbs 31g • sug­ars 15g • fi­bre 1g • protein 5g • salt 0.5g

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