Mini Chocolate Chip Muffins


To avoid a huge amount of waste I like to make mini muffins for school shindigs as often kids only take a bite or two of a big one and then go onto the next treat!

These muffins freeze well too so they are great for make ahead parties or for school lunch boxes.

Makes 40.


250g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

3 tablespoons cocoa

150g caster sugar

200g chocolate chips, set some aside to sprinkle on top of the raw batter

250mls milk

100mls vegetable oil

1 egg, beaten

1 teaspoon vanilla extract


Preheat the oven to 180degrees Centigrade.

Line 2×24 mini muffin tins with paper cases.

Mix the dry ingredients in a large bowl.

Combine the wet ingredients in a jug.

Pour the wet ingredients into the dry, mix briefly and spoon into paper cases.

Top with a few extra choc chips, pop in the oven.

Bake for 10-12mins, allow to cool on a wire rack.


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