Double Chocolate Chip Muffins

Name: Double Chocolate Chip Muffins
Prep time: 15 min
Total time: 15 min
Cuisine: Greece
Ingredients: 300 ml / 10 fl oz milk, buttermilk or plain yoghurt; 300 ml / 10 fl oz milk, buttermilk or plain yoghurt; 300 ml / 10 fl oz milk, buttermilk or plain yoghurt; 2 eggs; 3 tbs mild-tasting vegetable oil – sunflower or grape seed; 3 tbs mild-tasting vegetable oil – sunflower or grape seed; 3 tbs mild-tasting vegetable oil – sunflower or grape seed; ¼ tsp vanilla essence; 90 g / 3 oz dark soft brown sugar; 175 g / 6 oz self-raising flour; 2 tsp baking powder; 120 g / 4 oz rolled oats; 100 g / 3½ oz plain chocolate chips; 60 g / 2 oz white chocolate chips

Preparation info

Makes:
18
small muffins

Difficulty
Easy
Ready in
15 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

These small rolled-oat muffins crammed with white and dark chocolate chips are nicest served warm for breakfast or brunch, though they can be reheated in a microwave oven.

Ingredients

300 ml / 10 fl oz milk, buttermilk or plain yoghurt
2 eggs

Europe
Greece
Cake
Dessert
Vegetarian

Method

Use an electric mixer or balloon whisk to mix together the yoghurt, eggs, oil and vanilla essence. Mix in the sifted sugar, flour and baking powder until the mixture is smooth. Stir in the rolled oats, white chocolate chips and almost all of the plain ones. Spoon the mixture into the prepared muffin tins and sprinkle the extra chocolate chips on top.

Bake in the preheated oven until the