This is a yummy classic chunky muffin recipe with the added excitement of some minty goodness!
You will need -
10oz plain flour
1tbsp baking powder
4oz caster sugar
2 medium free range eggs
9fl oz milk
6tbsp sunflower oil
1tsp vanilla extract
4 tbsp cocoa
Line muffin tins with paper cases - green is always a nice choice for mint!
Mix the cocoa, flour, baking powder and sugar in a large bowl.
Lightly beat the eggs in another bowl and mix in the milk, oil and vanilla extract.
Gently stir the wet and dry ingredients together - don't over mix!
Divide between the cases and then break the mints in half. Push vertically into the mixture so they are just sticking out.
Bake for 20mins at 200C and eat while still warm!
The mints partly melt while cooking, but are still intact enough to be a surprise in the centre of the muffin. Yummy!