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Lancewood Choc Chip Muffins With Caramel Filling
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Lancewood Choc Chip Muffins With Caramel Filling

Ingredients

625 ml self-raising flour
125 ml castor sugar
60 ml cocoa powder
salt , a pinch
375 ml LANCEWOOD® Low Fat Chocolate Chip Yoghurt  or Double Cream Plain Yoghurt
180 ml canola oil
60 ml milk
2 extra large egg(s)
10 vanilla essence
125 ml chocolate chips
125 ml Nutella

Method

Preheat the oven to 180°C. Line a 12 x muffin pan with muffin cases. Sift the self raising flour, castor sugar, cocoa powder and salt together. Beat the yoghurt, oil, milk, eggs and vanilla essence together. Add to the dry ingredients and mix until just combined, taking care not to overmix. Fold in 80 ml of the chocolate chips.

Spoon half the mixture into the prepared muffin pan. Top each with a teaspoon of Nutella. Spoon the remaining mixture on top. Sprinkle the remaining chocolate chips over and bake for 20 – 25 minutes or until a skewer inserted comes out clean.

Cool slightly on a wire rack and enjoy the muffins warm.

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