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So quick and easy, the kids can make them. They freeze really well, so you can make a batch on Sunday night, freeze them, and pop them straight into the lunchboxes all week.
2½ cups self rising flour
1 tsp baking soda
½ tsp salt
150g dark chocolate, cut into chunks
140g Unsalted Butter, melted
1 cup sugar
1 cup Anchor Blue Milk
1 Tbsp vanilla extract
For a surprise chocolate centre, push an extra-large chunk into the centre of each muffin, rather than stirring them through. Add walnuts for extra crunch.