Category: Dessert
Yields:
1 Serving
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
Welcome back to another lactose free recipe. For this week’s recipe I am making delicious chocolate chip muffins.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
This recipe makes 6 jumbo or 14 standard sized muffins.
Ingredients
Adjust Servings
Instructions
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Preheat your oven to 220°c (425F) and line a muffin tin with liners. This recipe makes 6 jumbo muffins or 12 standard sized muffins. The eggs, milk and plain yoghurt should be at room temperature before you begin.
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Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
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In another bowl add in the melted margarine, oil, eggs and sugar. Whisk well.
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Add in the sour cream, milk and vanilla and mix.
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Pour the wet ingredients into the flour mix. Gently fold them together. Try not to overmix.
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Fold in the chocolate chips.
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Spoon the mixture into the prepared tin. Fill them either 3/4 or all the way to the top if you want a nice big top.
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Grab the raw sugar. Sprinkle the sugar over the top of the muffins. This gives the top a nice little crunch.
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Bake for 5 minutes. Then lower the temperature to 175°c (350F) and bake for another 15 to 20 minutes until lovely and golden. Jumbo muffins may need a few more minutes until cooked fully.
- Cool down for several minutes and then transfer them onto a cooling rack to cool down completely.
- Congratulations you have made delicious chocolate chip muffins.
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Serve, devour and enjoy.
