Chocolate Chip Muffins

• self‑raising flour↗250g g
• baking soda↗1 tsp tsp
• chocolate chips↗150g g
• golden sugar↗100g g
• eggs↗2

  lightly beaten

• natural yogurt↗150ml ml
• unsalted butter↗100g g

  melted

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and line a 12‑cup muffin tin with paper liners. Sift the flour and baking soda into a large bowl, then add the chocolate chips and sugar and mix. Add the beaten eggs, yogurt and melted butter, and stir until combined. It’s okay if the batter looks a bit lumpy; the important thing is not to over‑mix, otherwise the muffins will turn out tough.

2. 2

   Fill the paper liners and bake for 20‑25 minutes, until they have risen and turned golden‑brown. Transfer to a cooling rack – or eat them slightly warm. Store in an airtight container for up to three days.