Aunty Beryl’s wattleseed choc chip muffins
Serves
12
Preparation
10
minutesCooking Time
15
minutesIngredients
1/3 cup 1/3 (80ml) olive oil
1/2 cup 1/2 (125ml) milk
1 cup 1 (245g) sour cream
2 2 eggs
2 cups 2 (300g) self-raising flour
1/2 cup 1/2 (110g) white sugar
1 cup 1 (170g) choc chips
1 1/2 Tbsp 1 1/2 ground wattleseed
Method
- Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. Using a whisk, combine the oil, milk, sour cream and eggs in a bowl.
- Combine the remaining ingredients in a separate bowl, then add the flour mixture to the oil mixture and mix with a spoon until combined.
- Pour the batter into the prepared pan holes and bake for 15-20 minutes, or until golden brown. Serve warm.
Notes
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