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