Chocolate chip muffins

Name: Chocolate chip muffins
Total time: 45 min
Yield: 15
Ingredients: olive or rapeseed oil; 375 g plain flour; 1 tablespoon baking powder; ½ teaspoon baking soda; 10 tablespoons unsalted butter; 200 g sugar; 2 large free-range eggs; 360 ml natural yoghurt; 2 generous handfuls of chocolate chips; 1 splash of pomegranate juice; 2 tablespoons icing sugar

Recipe from Gifford's Circus

Vegetarianv

Makes 15

Cooks In45 minutes

DifficultyNot too tricky

Jamie Magazine Afternoon tea Mother's day Snacks Muffin Baking

Nutrition per serving

Calories 240 12%
Fat 14.2g 20%
Saturates 8.5g 43%
Sugars 5.7g 6%
Protein 4.9g 10%
Carbs 23.2g 9%

Of an adult's reference intake

Jamie Magazine

By Lance Edwards

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Ingredients

olive or rapeseed oil
375 g plain flour
1 tablespoon baking powder
½ teaspoon baking soda
10 tablespoons unsalted butter
200 g sugar
2 large free-range eggs
360 ml natural yoghurt
2 generous handfuls of chocolate chips
POMEGRANATE ICING
1 splash of pomegranate juice
2 tablespoons icing sugar

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Jamie Magazine

By Lance Edwards

Tap For Ingredients

Method

Preheat the oven to 190ºC/gas 5. Grease your muffin tin(s) lightly with oil.
Sieve the flour, baking powder and soda, and ½ teaspoon of sea salt and set aside.
In a large bowl, cream the butter and sugar together, beating until fluffy. Add the eggs, one at a time, beating until incorporated.
Beat in half of the dry ingredients until just mixed, followed by one-third of the yoghurt. Then beat in half of the remaining dry ingredients, followed by another third of the yoghurt. Beat in the remaining dry ingredients and yoghurt. Do not over-beat.
Fold in the chocolate chips. Distribute the muffin batter equally among the cups and bake for 25 to 30 minutes, until golden brown.
Turn out onto a wire rack and leave to cool.
For the icing, add the pomegranate juice to the icing sugar and mix together to form a thick paste. When the muffins have cooled, top with the icing and sprinkle with fresh elderflowers, if in season.