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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Fantastic and light muffin thats great for a snack for the kids, or for school lunches. I make these muffins nearly every weekend for the school the next day, but they are usually all gone! You can make these as muffins, or just mini cup-cakes for kid's parties or treats. I only use 1/2 cup of sugar in this recipe as my father is diabetic and I find that 3/4 of a cup is too sugary. Ingredients:
2 1/2 cups self-raising flour |
1/2-3/4 cup sugar |
1 cup dark chocolate, choc-chips |
2 tablespoons butter, melted |
1 1/4 cups milk |
1 egg, lightly beaten |
1 teaspoon vanilla |
walnuts (optional) |
Directions:
1. Preheat oven to 180ºC. Line 12 muffin pans with large or small muffin cases. Spray lightly with oil to stop sticking.
2. Sift flour into bowl, stir in sugar and choc-chips and walnuts if desired.
3. Stir in combined remaining ingredients, mix well.
4. Spoon mixture evenly into muffin pans.
5. Bake for 10-15 minutes or until golden brown on top.
6. Stand for 5 minutes, then let cool on a wire rack.
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