Food
Not-so-Naughty Choc Chip Muffins
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If you are known to have a sweet tooth like us, but don’t want the guilt of eating a whole carton of Woolies donuts (don’t worry, we have ALL been there!) Then put on your chef's hat and give these delicious, ‘not so naughty’ Choc Chip Muffins a try!
Our gorgeous Office Manager Sofia has shared with us her go-to Choc Chip Muffin recipe packed full of delicious ingredients that contain healthy fats + fibre that will quell that 3pm lockdown craving!
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To make these hunger-busting muffins you will need...
DRY INGREDIENTS
- 2 CUP ALMOND MEAL
- ½ CUP BUCKWHEAT FLOUR
- 2 TSP BAKING POWDER
- ½ CUP DARK CHOCOLATE CHIPS ( or measure these with your heart 😉)
WET INGREDIENTS
- 3 EGGS
- ¼ CUP COCONUT OIL, MELTED (or extra virgin olive oil)
- ¼ CUP MAPLE SYRUP
- 1 TSP VANILLA EXTRACT
(Makes 7 muffins.)
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METHOD:
1. Start by preheating your oven to 180ºC or 350ºF. Line a muffin tin with 7 cupcake or muffin liners. Grease lightly with oil.
2. Add all the dry ingredients - excluding the Choc Chips - to a mixing bowl and stir to combine.
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3. Combine all the wet ingredients into a separate mixing bowl and whisk together until smooth.
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4. Pour the wet ingredients into the dry mixture and stir until combined.
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5. Once combined, add your choc chips and stir through evenly.
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6. Divide the mixture between cupcake liners and bake in a preheated oven for 20-25 mins, or until cooked through.
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7. Remove from the oven and transfer to a wire rack to cool.
8. Keep store in an airtight container in the fridge for 3-4 days, or freeze the muffins for up to 1 month.
9. Put on the kettle, pop your feet up and enjoy those well deserved muffins!
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