COTSWOLD GOLD MILK CHOCOLATE CHIP MUFFINS
Cotswold Gold Milk Chocolate Chip Muffin Ingredients
- 150g caster sugar
- 75g Cotswold Gold rapeseed oil
- 75g of softened butter (unsalted)
- 3 medium free range eggs
- 150g self-raising flour
- 1/2 tsp baking powder
- 50g milk chocolate chips
INSTRUCTIONS
- Set your oven to 180°
- Cream the sugar, oil and butter together in a mixing bowl with a wooden spoon
- Add in the eggs and beat together
- Sift the flour and baking powder into the mixture and mix until smooth
- Fold the chocolate chips into the mixture
- Spoon the mixture into individual paper cake cases (about 2/3rds full)
- Bake at 180° for 15 minutes, avoid opening the oven to check as this can prevent the cakes from rising
- Once cooked cool the cakes on a cake rack before storing (eating)
SERVING SUGGESTIONS
You can substitute the chocolate chips for other ingredients, such as;
- frozen blueberries (adding them frozen prevents them from sinking in the mixture)
- white chocolate and raspberries
- sultanas
- Dark chocolate chips and orange zest
.... or simply leave out the chocolate chips and decorate simple sponge cakes with icing and sprinkles.
