Sometimes you just need recipe for a big batch of something sweet – church morning teas, a terms worth of kids’ little lunches in the freezer or munchies for a group weekend away. These fudgey muffins hit the spot in many ways are super easy to make. You’ll notice this recipe deliberately calls for home brand choc-chips – this is because they are much smaller than the more expensive ones and go much further through the batter. Which results in much more chocolatey muffins overall – and they just happen to be the cheapest option! Using the quantities below, this recipe makes 70+ muffins and costs $17 to make, which is under 25c per muffin. Enjoy!

• 7 1/2 cups self raising flour
• 1 1/2 cups cocoa
• 2 cups brown sugar 
• 3 x 250g packets home brand dark choc chips
• 1 x 375g packets white choc melts
• 1 1/2 cups vegetable oil
• 3 eggs 
• 3 cups milk 

1. Preheat oven to 180 degrees (170 degrees if fan-forced) and distribute muffin cases among two 12 hole muffin trays.
2. Combine dry ingredients in a large mixing bowl or a large, plastic all-purpose basin.
3. In a separate bowl, combine eggs, vegetable oil and milk with a whisk and pour into the dry ingredients.
4. Mix the dry and wet ingredients together, but don’t over-mix – everything should be only just combined.
5. Use two dessert spoons to half fill each muffin hole and place trays in oven for 20 minutes – although if you, like I do, prefer them a bit uncooked in the middle, start checking earlier.