Ruby Chocolate & Mint Muffins

Ruby Chocolate & Mint Muffins

Recipe by Patrick Hill

Patrick Hill is Head Chef at Thackeray’s Restaurant having originally joined the team at the age of 18.

Thackeray’s ethos is built around provenance, attention to detail and creativity, with a menu offering dining options which are accessible to all.


  • 2 eggs
  • 125ml Kentish Oils Mint Rapeseed Oil
  • 250ml milk
  • 250g light brown sugar
  • 400g self-raising flour
  • 1tsp salt
  • 200g ruby chocolate chips


  1. Whisk the eggs until light & fluffy
  2. Slowly add in the Kentish Oils Mint Rapeseed Oil and milk while still whisking
  3. Pour in the sugar & whisk again
  4. Fold in the flour, salt & chocolate chips
  5. Pour your batter mix into muffin cups and bake at 190°C for 30mins (or until skewer comes out clean).