Chocolate chip muffins

Make these easy chocolate chip muffins with kids over the weekend or school holidays. They take just 15 minutes prep and are a guaranteed family favourite

Preparation and cooking time
- Prep:15 mins
- Cook:25 mins
Easy
Serves 12

Freezable
Vegetarian

Nutrition: Per serving
Nutrient	Unit
kcal	263
fat	13g
saturates	7g
carbs	31g
sugars	15g
fibre	1g
protein	5g
salt	0.5g

Ingredients

250g self-raising flour
1 tsp bicarbonate of soda
150g chocolate chips, milk, white, dark or a mix of all three
100g golden caster sugar
2 eggs, lightly beaten
150ml natural yogurt
100g unsalted butter, melted

Method

STEP 1
Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
STEP 2
Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.