250g self- raising flour
50g brown sugar
60g ground hazelnuts
60ml plain yoghurt
100ml full cream milk
70g butter, melted
50g golden syrup
1/4 cup dark chocolate chips
1/4 cup white chocolate chips
1 Preheat oven to 180C. Grease muffin tins or line with paper cups.
2 Mix the flour, sugar and hazelnuts together.
3 Whisk the eggs, yoghurt, milk, butter and golden syrup together.
4 Stir in the dark and white chocolate chips.
5 Gently fold the wet and dry together, spoon into the tins and bake for approximately 25-30 minutes.