- 200g butter
- 125g castor sugar
- 1/2 tsp vanilla essence
- 3 eggs
- 175g plain flour
- 1 tsp baking powder
- 50g toasted almonds, coarsely chopped
- 40g chocolate chips
- 50ml fresh milk
- Cream butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift in flour and baking powder to combine. Add almonds and chocolate chips to mix, followed by milk.
- Spoon batter into a muffin pan fitted with paper cup cases to 80% full. Bake in a preheated oven at 200°C for 14-15 minutes or until golden brown.