Choc chip muffins

24 servings Prep: 20 mins, Cooking: 20 mins
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By Food24 November 03 2009
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Ingredients (12)

4 eggs — extra-large
190 ml castor sugar
30 ml walnut oil — macadamia or canola oil
250 ml yoghurt — vanilla-flavoured, low fat
250 ml milk — fat free
5 ml vanilla — essence
250 ml flour — cake
2.5 ml cinnamon — ground
20 ml Baking powder
500 ml oat bran
250 ml pronutro — whole wheat, original
125 ml chocolate — chips
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Method:

1. Preheat the oven to 200 degrees Celsius and line two 12-hole muffin tins with paper cups or use non-stick cooking spray.
2. Separate the egg whites from two of the eggs and set aside to be whisked later.
3. Using a beater, beat the whole eggs and the two egg yolks until light and fluffy.
4. Add the castor sugar in three batches, beating one minute after each addition.
5.To the egg-sugar mixture, add the oil, yoghurt, milk and vanilla essence, and mix.
6. In a large bowl, sift the flour, cinnamon and baking powder together.
7. To this, add the oat brand and ProNutro, and mix well.
8. Add the egg-yoghurt mixture to the bowl with the dry ingredients, and mix well.
9. Whisk the egg whites that you set aside to soft peak stage, using an electric beater. Gently fold into the batter with the choc chips.
10. Spoon the batter into the paper cups or muffin pans.
11. Place in the preheated oven and bake for 20 minutes.
12. Remove the muffins from the oven and leave them in the baking pans for 10 minutes before removing them and putting them onto a cooling rack to cool completely.
13. Store the muffins in the fridge for no more than three days.



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