Ruby Chocolate & Mint Muffins

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Ruby Chocolate & Mint Muffins

Recipe by Patrick Hill
Ruby Chocolate & Mint Muffins

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

Method
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
Pour your batter mix into muffin cups and bake at 190°C for 30mins (or until skewer comes out clean).

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.