Choc chip muffins

Recipe from: 1/1/2008 12:00:00 AM

Ingredients 12
Servings 24
Time 20


  • 4
    extra large eggs
  • 190
    (3/4 c) castor sugar
  • 30
    (2 T) oil, walnut, macadamia or canola
  • 250
    (1 c) vanilla-flavoured low fat yoghurt
  • 250
    (1 c) fat free milk
  • 5
    (1 t) vanilla essence
  • 250
    (1 c) cake flour
  • 2.5
    (1/2 t) ground cinnamon
  • 20
    (4 t) baking powder
  • 500
    (2 c) oat bran
  • 250
    (1 c) whole-wheat ProNutro, original
  • 125
    (1/2 c) chocolate chips


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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