Milk Chocolate Chip & Mint Muffins
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Community Recipe
Nerissa Govender- 12
- Easy
- 20 minutes
- 20 minutes
Ingredients
- 1 and 1/4 cups Woolworths Cake Wheat Flour
- 2 teaspoons Woolworths Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1/4 teaspoon Sea Salt
- 3/4 cup White Castor Sugar
- 1 cup (or more) Woolworths Milk Chocolate Chips for baking
- 1 cup Woolworths Fresh Milk
- 2 Woolworths Large Free Range Eggs
- 1/4 cup Woolworths Sunflower Seed Oil
- 1/4 cup Woolworths Butter with Fresh cream
- 2 teaspoons Mint Essence
Cooking Instructions
PREPARATION-
Dry Ingredients- Sift together all the dry ingredients, including flour, baking powder, bicarbonate of soda, salt and sugar.
Wet Ingredients- Lightly beat the eggs, and combine the rest of the wet ingredients, including milk, oil, melted butter (slightly cooled), and mint essence together.
METHOD:
Slowly add the dry ingredients to the wet ingredients mixture a little at a time until fully incorporated. Use a large wooden spoon, mix very lightly and gently into a thick cake batter consistency.
Now add the chocolate chips last and stir into the rest of the batter. (* Cook's Note: Keep some chocolate chips to sprinkle on top.)
Line the muffin tray with paper cup holders and fill 3/4 way up.
Gently tap the tray onto a hard surface to release any air bubbles before putting into the oven.
COOKING INSTRUCTIONS: Preheat oven to 180 degrees celsius. Bake muffins at 180 degrees for approximately 20 minutes, until fully cooked and a palatable lightly golden brown in colour.
GARNISH : Fresh mint leaves and drizzle with milk glaze.
( *Cook's Note: Mix Powdered Sugar and a little fresh milk together to get a thick paste-like consistency.)
SERVE: Serve warm on its on.
Another marvellous tea-time treat! Chocolate makes everything better!
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