For the recipe Double Chocolate Chip Muffins
|Dr. Oetker Muffin Cases|
|275 g||Plain Flour (9 1/2 oz)|
|3||Dr. Oetker Baking Powder Sachets x 3 sachets (15ml/1tbsp)|
|2||Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g/2oz)|
|115 g||Caster Sugar (4 oz)|
|Medium Eggs x 2|
|225 ml||Milk (8 fl.oz)|
|115 g||Butter (4 oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|75 g||Dr. Oetker Dark Chocolate Chips (3 oz)|
|75 g||Dr. Oetker White Chocolate Chips (3 oz)|
Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Put the Muffin Cases in 12 deep cup muffin tins.
Sift the flour, Cocoa and Baking Powder into a bowl. Stir in the sugar and Dark and White Chocolate Chips and make a well in the centre.
Mix the eggs, milk, melted butter and Vanilla together and pour into the well, then stir to form a stiff, well-blended batter.
Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until well risen and firm to the touch. Transfer to a wire rack to cool. Delicious served warm.
1 serving = 87g
These muffins are perfect for a quick out-of-the-oven treat but if allowed to cool they will store for 2-3 days and be just as delicious served cold.
|Per serving||Per 100g/ ml|