Preparation time: 15 minutes, Baking time: 20-25 minutes; Makes: 12

Ingredients

• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 150g (¾ packed) cup dark brown sugar
• 2 large eggs
• 80ml (⅓ cup, 6 tablespoons oil) I use canola oil
• ¾ cup 10% cream 
• ¼ cup Amarula cream liqueur
• 1 cup semi-sweet chocolate chips

Instructions

1.  Line a 12 cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection setting or 375ºF (190ºC), regular oven, ten minutes before using.
2. Sift or whisk the flour, baking powder, baking soda and salt into a bowl. Stir in the sugar and make a well in the centre of the flour.
3. Whisk together the eggs, oil, cream and Amarula liqueur in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Gently fold in the chocolate chips. Spoon the mixture evenly into the muffin cases and bake in the oven for 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection setting for 25 minutes.

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