Serves: 12
Prep time: 15 minutes
Cook time: 25 minutes
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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
- Heat oven to 180C 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.
- 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.
*Recipe by Lulu Grimes, courtesy of www.bbcgoodfood.com.
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