Bakery style muffins
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Bakery style muffins

Be careful to not overbake these as they become dry.
Feel free to opt choc chips for nuts or dried fruit if you desire

Sarah Louise

Ingredients

12 servings
  1. 2 1/2 cups plain flour or wholemeal
  2. 1 tbsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 cup (114 g) unsalted butter; melted and cooled completely
  6. 1 cup granulated sugar
  7. 2 eggs
  8. 1 cup whole milk
  9. 1 tbsp vanilla extract
  10. 275 g choc chips

Method

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    Preheat oven to 218 degrees. Line a 12 cup muffin tray with liners.

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    In a large bowl put flour, baking powder, baking soda and salt. Whisk to combine.

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    Stir in the choc chips with a wooden spoon. Set bowl aside.

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    In a medium bowl whisk together the melted butter with the sugar, eggs, milk and vanilla.

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    Slowly add the wet ingredients to the dry. Fold together until just combined.

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    Divide the batter into the muffin tray.

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    Bake at 218 degrees for 5 mins. Then reduce the oven temperature to 190 degrees. Bake for another 12-15mins. Or until toothpick comes out clean when inserted.

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    Store in airtight container up to a week.

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