Choc Chip Muffins

Each week I bake a treat for the school lunch boxes. This week I am making on request White Chocolate Chip Muffins. This is such an easy muffin recipe to make that my children can actually do it by themselves. It does help that we have been making this muffin recipe for years, but it is very simple and very tasty.

This recipe is also very versatile and can provide a base for many other types of muffins, like:

• make them milk choc chips instead
• omit the white choc chips and include berries of your choice
• add orange juice and rind instead of vanilla essence, then poppy seeds instead of white choc chips
• add banana and choc chips and so on.

White Choc Chip Muffins

Ingredients:

• 2 cups self-raising flour
• ½ cup caster sugar
• ¾ cup milk
• ½ cup canola oil (I no longer like to use canola oil so use 1/2 cup melted butter, which is approx 113 grams butter.)
• 1 tsp vanilla extract
• 2 eggs
• 1 cup white choc chips (if large chips chop roughly first)

Method:
This recipe makes about 15 – 18 muffins.

1. Preheat oven to 180 degrees
2. Sift flour and sugar into a bowl. Mix and make a well in the middle.
3. In a separate bowl mix the remaining ingredients (except choc chips).
4. Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
5. Add choc chips and mix lightly through.
6. Spoon into well greased muffin pans or patty pans in muffin tray
7. Cooking time depends on the size and oven, but 12 -15 minutes is about average for the standard patty pan size.

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