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
- Preheat oven to 180 degrees (170 degrees if fan-forced) and distribute muffin cases among two 12 hole muffin trays.
- Combine dry ingredients in a large mixing bowl or a large, plastic all-purpose basin.
- In a separate bowl, combine eggs, vegetable oil and milk with a whisk and pour into the dry ingredients.
- Mix the dry and wet ingredients together, but don’t over-mix – everything should be only just combined.
- 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.
In general, I don’t really like baking biscuits. I do love the taste of a chewy homemade chocolate chip cookie, but just the thought of repetitively rolling teaspoonfuls of mixture into little balls and cycling tray after tray through the oven, is enough to make me flip-out before I even begin. But when my friend Cathy sent this recipe the other day, I was forced to reconsider my anti-biscuit position. The recipe that follows does away with rolling balls of mixture (yay!) though you can still do that if you prefer, and is made in super-sized quantities that fit the bill for multi-purpose cooking (individually wrapped for school lunches, supper for Bible study, morning tea when cooking for a camp or just for filling the household cookie jar). Along with all these things, I fell in love with this recipe because each of the logs of uncooked cookie mixture can be wrapped in plastic wrap and frozen for emergencies. Simply thaw the log out on 50% in the microwave, cut into rounds and bake for 10 minutes in a moderately slow oven. When I trialled this bumper cookie recipe, I chose to bake half the mixture into 48 biscuits, and freeze the other half in two logs for whenever I need them next. Using Nestle chocolate melts, this recipe, that costs no more than $12 to make (even less if you use homebrand chocolate) works out at just 12 cents per cookie and has definitely softened me up when it comes to biscuit baking!
- 500grams softened butter or margarine (I use butter)
- 2 cups/460g castor sugar
- 1 x 395 tin condensed milk (I use homebrand)
- 2.5 cups/380g plain flour
- 2.5 cups/380g self raising flour
- 190g each of dark, milk and white chocolate melts (half a Nestle Melts packet of each)
- Preheat oven to 170 degrees.
- Using an electric mixer or beaters, cream butter, sugar and condensed milk. Mixture perfectly fits 5L mixing bowl. If yours is smaller than this, use a plastic all-purpose bowl, readily available in laundry section of the supermarket.
- Stir in flours until combined and then stir in choc chips.
- On a floured bench top, divide mixture into four equal portions and roll into evenly shaped logs.
- Each log makes 24 biscuits, so starting in the middle, with a knife, cut the log in half leaving two portions to make 12 biscuits from each. Cut each section again to make 4 portions which will make 6 biscuits from each. Again, cut each of the four portions in half again, which will make 3 biscuits from each. Finally, cut each of these smallest portions into three equally sized rounds. Repeat the process for each log. This ensures evenly sized biscuits and production of exactly 96 biscuits.
- Roll each portion into balls, or do as I do and just place the cut up rounds straight on lined oven trays.
- For a crunchier biscuit bake until golden for around 12 minutes, and if you prefer a chewier cookie, cook for no longer than 10 minutes and remove from oven while still a little pale. Cool on tray or wire rack.
More often than not these days, I find myself in need of inexpensive and simple recipes that can be made in massive quantities. I’ve realised this is because I don’t have enough time to bake or cook for just one purpose: whatever is on the go has to meet the need of a freezer requiring a terms worth of school little lunches, morning tea for church or suppers for Bible study. I also find it’s much more cost-efficient. So when my friend Kim gave me this bumper recipe for 60 banana choc-chip muffins I was over the moon. Now that bananas have come down in price (it seems it’s not too hard to get them for $2 per kg), now is a great time to make these moist and fudgey treats. If you don’t need 60, this recipe is easily halved. An important tip about these muffins: feel free to use homebrand choc-chips. They’re much smaller than their more expensive counterparts and actually work better in this recipe. Depending on the price of bananas, all up this huge batch of deliciousness costs approximately $20. Thanks for sharing, Kim!
- 15 very ripe bananas (approx. 4kg)
- 3 1/2 cups sugar (700g)
- 5 eggs, slightly beaten
- 375g butter, melted
- 5 teaspoons baking soda
- 2 1/2 teaspoons salt
- 7 1/2 cups self raising flour (1.2kg)
- 4 x 250g packets choc-chips (1kg)
- Preheat oven to 180 degrees celsius and distribute muffin cases across as many muffins trays as you have and will fit in your oven.
- Put all the bananas in the bowl of a food processor and blitz until creamy.
- Put all dry ingredients in a huge bowl or plastic 6L all-purpose basin (see picture).
- In a large mixing bowl combine mashed bananas, sugar, eggs and melted butter. Tip this wet mixture into the dry ingredients and mix until combined, but don’t over do it.
- Using two dessert spoons, dollop one heaped spoon worth of mixture in each muffin case. Bake for 15-20 minutes until brown and cooked through. Enjoy!