Chocolate chip muffins
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