Blueberry muffins get a chocolatey twist in these lunchbox treats.
|4 tsp||Baking powder|
|1 ¾ cups||Flour|
|¼ cup||Cocoa powder|
|½ cup||Caster sugar|
|½ cup||Chocolate chips|
|¼ cup||Canola oil|
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- Heat oven to 180 degC fan bake. Grease 12-hole standard muffin tin. Sift the flour, baking powder and cocoa into a bowl and stir in the sugar and chocolate chips. Make a well in the centre.
- Combine milk, lightly beaten egg and oil and pour wet ingredients into the well along with the berries (fresh or frozen). Mix to just combine - do not over-mix or the muffins will be tough.
- Spoon mixture into muffin tins and bake for 25 minutes or until golden brown and springy to the touch.