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Chocolate chip muffins
Chocolate chip muffins
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Total Time:
45 minutes
Ingredients:
  • olive or rapeseed oil
  • 375 g plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 10 tablespoons unsalted butter
  • 200 g sugar
  • 2 large free-range eggs
  • 360 ml natural yoghurt
  • 2 generous handfuls of chocolate chips
  • 1 splash of pomegranate juice
  • 2 tablespoons icing sugar
Instructions:
  • 1. Preheat the oven to 190ºC/gas 5 and lightly grease your muffin tin(s) with oil. 2. Combine the flour, baking powder, soda, and ½ teaspoon of sea salt by sifting them together, then set aside. 3. In a large bowl, cream together the butter and sugar until fluffy. 4. Add the eggs one at a time, mixing until fully incorporated. 5. Gradually mix in the dry ingredients, alternating with the yogurt, until just combined. Be careful not to over-mix. 6. Gently fold in the chocolate chips. 7. Divide the muffin batter evenly among the cups and bake for 25-30 minutes, or until golden brown. 8. Once baked, transfer the muffins to a wire rack to cool. 9. To make the icing, mix pomegranate juice with icing sugar to form a thick paste. 10. Once the muffins have cooled, top them with the icing and sprinkle with fresh elderflowers if available.

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