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


  1. Set your oven to 180°
  2. Cream the sugar, oil and butter together in a mixing bowl with a wooden spoon
  3. Add in the eggs and beat together
  4. Sift the flour and baking powder into the mixture and mix until smooth
  5. Fold the chocolate chips into the mixture
  6. Spoon the mixture into individual paper cake cases (about 2/3rds full)
  7. Bake at 180° for 15 minutes, avoid opening the oven to check as this can prevent the cakes from rising
  8. Once cooked cool the cakes on a cake rack before storing (eating)
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.