Choko Muffins
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
Choko muffins, using poached chokos.
Ingredients
- Canola oil spray
- 1 cup Plain self-raising flour
- 1 cup Wholemeal self raising flour
- 1/2 cup Brown sugar (lightly packed)
- 80ml Sunflower Oil
- 2 Eggs (lightly beaten)
- 1 Poached choko (refer to recipe)
- 160ml milk
Directions
| 1. | Pre-heat the oven to 180 C. Lightly grease a 12-hole muffin tray. |
| 2. | Mash the poached choko and drain any excess liquid. |
| 3. | Sift the flour and sugar into a large bowl, adding the husks back in. |
| 4. | In a separate bowl, combine the milk, oil and eggs. |
| 5. | Add the milk mixture to the flour and chokos and stir until just combined. |
| 6. | Spoon evenly into the muffin trays. |
| 7. | Bake for approximately 20 minutes, or until a skewer in the centre comes out clean. |
| 8. | Leave for 5 minutes then turn onto a wire rack to cool completely. |
| 9. | Store in an airtight container. The muffins can be frozen for longer storage. |
Note
Low Chemical / Failsafe
Refer here for Poached Choko recipe.
