Step 1

Preheat oven to 180°C bake. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins.

Step 2

Beat the eggs and Chelsea White Sugar together.

Step 3

In a separate bowl, combine the Edmonds Standard Grade Flour, cocoa powder and Edmonds Baking Powder. Add this dry mix to eggs and Chelsea White Sugar.

Step 4

Add the vanilla essence, Meadow Fresh Original Milk and melted Tararua Butter. Fold in until just combined. Add chocolate chips (please note that these might end up in the bottom of the muffin).

Step 5

Bake until a wooden skewer inserted in the centre comes out clean (approximately 30 minutes for XL muffins, or 20 minutes for medium-sized muffins).