Instructions

1. 1

   Preheat oven to 210°C fan forced (230°C conventional). Line only 6 holes of a 12-hole muffin tray, leaving space between each muffin for oversized tops.

   ⏱️ 5 min•🌡️ 210

   
2. 2

   In a large bowl, mix together the custard and self-raising flour until just combined. Do not overmix.

   ⏱️ 2 min

   
3. 3

   Fold through the choc chips.

   ⏱️ 1 min

   
4. 4

   Divide the batter evenly between the 6 muffin holes. Fill each one very full and mound a little extra batter on top for bakery-style muffin tops.

   ⏱️ 3 min

   
5. 5

   Sprinkle a few extra choc chips over the tops.

   ⏱️ 1 min

   
6. 6

   Bake at 210°C fan forced for 5 minutes.

   ⏱️ 5 min•🌡️ 210

   
7. 7

   Without opening the oven, reduce temperature to 180°C fan forced and bake for a further 15–18 minutes, or until golden and cooked through.

   ⏱️ 18 min•🌡️ 180

   
8. 8

   Allow to cool in the tray for 5 minutes before transferring to a wire rack.

   ⏱️ 5 min

   

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Nutrition Facts (per serving)