White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 2 eggs
- 1 cup Chelsea White Sugar (225g)
- 1 cup Edmonds Standard Grade Flour (150g)
- 6 Tbsp cocoa powder
- 2 tsp Edmonds Baking Powder
- ½ tsp salt
- ⅔ cup Meadow Fresh Original Milk (160ml)
- 165g butter, melted
- 1 tsp vanilla essence
- ⅔ cup chocolate chips (130g), tossed with 1 Tbsp Edmonds Standard Grade Flour (optional)
Chelsea Products in Recipe
Reviews
237
What did you think of this recipe?
Reni
Too runny but it came out good. I loved them and will make again :)
4
R.C
I found these really good, although I ended up not using all the milk because I thought the batter was very thin. In glad I made the change, they turned out perfect.
4
NZmum
Easy to make and yummy to eat. I don't know how people can get this recipe wrong or say they're bad.
4
Unknown
Good recipe with ingredients I have in my house all the time. I used 100gms butter and just mixed the wet ingreds with the dry ingreds and was very happy with the result.
4
Nic
Though they taste nice, the muffins came out flat and I would agree that the ratio of ingredients seemed off.
2
Me jhonson
Yummy in my tummy!!!!
5
Steph
Delicious, simple chocolate muffins that were easy to make and kept well
5
Caesar
Wayyyy too liquidy, had to add more flour, also took 15 minutes and the outside was really crunchy? Due to same amount of sugar to flour I'm guessing :(
2
Marina
The mix was way too runny, I had to add more flour. The mixture also tasted too buttery. Only after I had looked at other websites and put the muffins in the oven I realized this recipe was missing salt...
1
Anna
Ok
3
Method
Preheat oven to 180°C bake. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins.
Beat the eggs and Chelsea White Sugar together.
In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add to egg/sugar mixture. Stir to just combine.
Add the milk, butter and vanilla essence. Fold in until just combined. Fold in the flour-coated chocolate chips, if using.
Spoon mixture into prepared tins, until approximately two thirds full.
Bake for 18-20 minutes (regular muffins) or 30 minutes (extra large muffins), until muffins spring back when lightly pressed or a skewer inserted into the centre comes out clean.
Leave to cool in tins for 10 minutes before transferring to a wire cooling rack. Delicious served warm!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
237
What did you think of this recipe?
Reni
Too runny but it came out good. I loved them and will make again :)
4
R.C
I found these really good, although I ended up not using all the milk because I thought the batter was very thin. In glad I made the change, they turned out perfect.
4
NZmum
Easy to make and yummy to eat. I don't know how people can get this recipe wrong or say they're bad.
4
Unknown
Good recipe with ingredients I have in my house all the time. I used 100gms butter and just mixed the wet ingreds with the dry ingreds and was very happy with the result.
4
Nic
Though they taste nice, the muffins came out flat and I would agree that the ratio of ingredients seemed off.
2
Me jhonson
Yummy in my tummy!!!!
5
Steph
Delicious, simple chocolate muffins that were easy to make and kept well
5
Caesar
Wayyyy too liquidy, had to add more flour, also took 15 minutes and the outside was really crunchy? Due to same amount of sugar to flour I'm guessing :(
2
Marina
The mix was way too runny, I had to add more flour. The mixture also tasted too buttery. Only after I had looked at other websites and put the muffins in the oven I realized this recipe was missing salt...
1
Anna
Ok
3
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learn about baking
How to Choose SugarFor Baking?
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