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?
joshjanuary2016@gmail.com
So easy
5
Yummy
They where so yum we had them in less then a day!
5
Mp
They taste great but the batter is not thick enough for the chocolate chips. My chocolate chips all sunk to the bottom & stuck the muffins to my tray. They also didn't rise into a nice muffin shape. If I do it again I'll use less liquid
1
Michelle Atkinson
Very easy and very tasty but I don't understand the other person's comment about pineapple makes you go crazy. There's no pineapple in these muffins
5
K
I use this recipe frequently as nice a day
5
Lauren noyce
These were amazing, so amazing that I took one in my lunchbox and the same day had one for afternoon tea !
5
Jjdjdj
Your recipe is good i prefer the old ui
4
Jan brown
Lovely light muffins.
5
Teen
Easy to follow had to substitute milk as mine was off but it still worked nice and moist,would have been better with milk i think but still good none the less...i used different chocolates left over,some did go to the bottom but not all. Will make these again.
4
Nikola
Didn't rise, but taste amazing! Might try checking/adjusting butter next time. (Used 165g but didn't measure after melting).
4
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?
joshjanuary2016@gmail.com
So easy
5
Yummy
They where so yum we had them in less then a day!
5
Mp
They taste great but the batter is not thick enough for the chocolate chips. My chocolate chips all sunk to the bottom & stuck the muffins to my tray. They also didn't rise into a nice muffin shape. If I do it again I'll use less liquid
1
Michelle Atkinson
Very easy and very tasty but I don't understand the other person's comment about pineapple makes you go crazy. There's no pineapple in these muffins
5
K
I use this recipe frequently as nice a day
5
Lauren noyce
These were amazing, so amazing that I took one in my lunchbox and the same day had one for afternoon tea !
5
Jjdjdj
Your recipe is good i prefer the old ui
4
Jan brown
Lovely light muffins.
5
Teen
Easy to follow had to substitute milk as mine was off but it still worked nice and moist,would have been better with milk i think but still good none the less...i used different chocolates left over,some did go to the bottom but not all. Will make these again.
4
Nikola
Didn't rise, but taste amazing! Might try checking/adjusting butter next time. (Used 165g but didn't measure after melting).
4
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learn about baking
How to Choose SugarFor Baking?
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