These are a great standby – the batter will keep in the fridge for up to 30 days and the baked muffins freeze well. Raspberries or blueberries are a lovely alternative to chocolate – you can even add frozen berries directly to the mix


  • 2 eggs
  • 200g soft brown sugar
  • 400ml milk
  • 1tsp vanilla essence
  • 350ml sunflower oil
  • 370g plain flour
  • ½ tsp salt
  • 2 ½ tsp bread soda, sieved
  • 170g chocolate chips


  1. Preheat oven to 200oc/400of/gas 6
  2. Mix eggs and sugar, beating thoroughly
  3. Add in milk, vanilla essence, sunflower oil, flour, salt and bread soda
  4. Mix until completely blended
  5. Stir in chocolate chips
  6. Fill muffin cases
  7. Bake for 15-20 mins (less for smaller muffins) until risen and springy to touch