500 ml flour250 ml sugar10 ml cinnamon5 ml allspice5 ml ginger powder2.5 ml nutmeg5 ml baking powder60 ml butter, melted15 ml vanilla essence125 ml LANCEWOOD® Double Cream Plain Yoghurt2 eggs180 ml milk¼ cup chocolate chips
Preheat the oven to 180°C. Whisk the flour, sugar, cinnamon, allspice, ginger powder, nutmeg and baking powder together. Add the melted butter, vanilla essence, LANCEWOOD® Double Cream Plain Yoghurt, eggs and milk to the bowl and whisk together until combined.Fold in chocolate chip. Spray the muffin pan with non-stick spray and fill each cup evenly with mixture. Bake for 20 – 25 minutes until golden brown and a skewer inserted comes out clean. Serve warm.