Name: Chocolate muffins
Cook time: 20 min
Total time: 20 min
Yield: 14 servings
Cuisine: Bake
Ingredients: 600.00 g flour cake; 10.00 ml Bicarbonate of soda; 10.00 ml salt; 625.00 ml sugar; 300.00 ml soft brown sugar; 500.00 g oats; 500.00 g margarine; 2.00 ml ginger ground; 75.00 g chocolate chips; 1.00 eggs extra-large; 60.00 ml milk; 5.00 ml vanilla essence; 2.00 ml almond essence

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Ingredients (13)

basic muffin mixture

600.00 g	flour — cake
10.00 ml	Bicarbonate of soda
10.00 ml	salt
625.00 ml	sugar
300.00 ml	soft brown sugar
500.00 g	oats
500.00 g	margarine

basic muffin mixture

2.00 ml	ginger — ground
75.00 g	chocolate — chips
1.00	eggs — extra-large
60.00 ml	milk
5.00 ml	vanilla — essence
2.00 ml	almond essence

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Method:

Mix all the dry ingredients for the basic muffin mixture and rub in the margarine until the mixture resembles breadcrumbs. Store in an airtight container in the fridge. Use as needed. Makes 14 x 250 ml (14 c).
TO MAKE
Preheat the oven to 180 ºC (350 ºF). Spray a muffin tin with 12 large hollows with nonstick spray. Place the basic muffin mixture in a large mixing bowl and add the ginger and chocolate chips (or 1/2 c chopped nuts). Beat the egg, milk and essences together and add to the muffin mixture. Mix lightly. Spoon into the prepared muffin tin and bake for about 20 minutes or until done. Serve lukewarm. Makes 14 muffins.