Oaty Fruity Muffins

Ingredients

175g Plain Flour

45g Dark Sugar

50g Light Muscavado Sugar (Gives a yummy caramel flavour)

1/2 tsp Baking Powder

1/2 tsp Bicarbonate of Soda

1 Lg Egg & 1 Yolk

60g Unsalted Butter

35g Veg/Sunflower oil

105g Milk

70g Yogurt

2 tsp Vanilla Extract

1/4 tsp Salt

150g Milk Choc Chips (I recommend Callebaut)

Method

Line your Muffin Tin with either tulip cases or muffin cases. We believe tulip cases are so much better.

Pre Heat your oven to 220C/200CFan/425F/Gas7

Into your mixing bowl add all of your dry ingredients, flour, sugars, salt and raising agents and top these with your “room temp” butter. On low and using the paddle attachment, slowly mix these together, increasing the speed, as the flour coats the butter. Once it’s on a medium speed you will see what resembles breadcrumbs. Now pour in your choc chips, we do this so that they get coated with the floury, buttery mix and this will prevent them sinking into the batter. Give them a quick mix to coat them nicely.

In a separate bowl mix together all of the remaining wet ingredients, until they are all incorporated. With the paddle attachment on a low speed, pour this over the dry ingredients for no more than 15 turns of the mixer!!! Remember temperamental me!!!

Once all smooth, fill each liner 3/4 full and pop into the oven for 6 mins. Then without opening the oven door reduce the temperature to 190C/170CFan/375F/Gas5 for a further 12-14 mins. Move them onto a cooling rack, once cool enough and hide them from the rest of the family!!!!