When it comes to muffins I'm really picky about what I'd eat. I'm not normally a muffin fan as I find them a bit dry. But since using The Protein Bread Muffin Mix I've really enjoyed the ones I'm able to make quickly and easily.
These chocolate muffins were a real hit with the family and were gone in a few short days. Because a lot of the family have sensitive bowls and react to a lot of processed foods these are great treats they can have without getting massive bloat and sore tummies.
Prepare Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).
Mix Empty contents of this pack into a large bowl along with the other dry ingredients. In a separate bowl, whisk together milk, eggs and the rest of the liquid ingredients. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the choc chips and fold through once more.
Portion Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired.
Bake Place on the top shelf of your preheated oven, and bake for 30-minutes. Rotate tray at halfway (15 min) to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack.
Storage Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.