Ingredients

For the base vanilla muffins

30 g (2 tbsp) Butter, melted

30 g (2 tbsp) Flavorless oil

1 Room temp medium egg

150 g (½ cup + 2 tbsp) Buttermilk

½ tsp Baking soda

¼ tsp Baking powder

100 g (½ cup) Sugar

180 g (1⅓ cups) All purpose flour

¼ tsp Salt

1 tsp Vanilla extract

Chocolate chips - add to your liking

Additions for the chocolate muffins

15g (1½ tbsp) Cocoa powder

1 tbsp Milk (don't add more than this)

Method

In a bowl combine the melted butter, oil, vanilla extract, milk, and egg.

Add the sugar, and whisk to combine well.

Add the sifted dry ingredients. Fully incorporate the dry ingredients, but don't over mix.

Divide the batter in half. To one half, add the cocoa powder, along 
with 1 tbsp of milk to slightly loosen the batter.

Stir in the chocolate chips to both portions of batter.

Pour the batter into your prepared liners. If you’re using only liners and no pan, double 
them and space them a little apart. Bake the muffins in a preheated 
oven at 180 °C (350 °F) for anywhere between 5 - 10 minutes.

After 5 minutes, check them with a tooth pick. If they’re not done, check 
them every 2 - 3 minutes. These bake quickly, so make sure not to over bake them.

The precise baking time will depend on:

• The size of your mini muffin liners

• How much you fill them

• Your oven

Once out of the oven, allow the mini muffins to cool completely.

Tips

Store the muffins in an airtight container.

Categories: Muffins; no pan needed; back to school