Double chocolate & mint muffins

Double chocolate mint muffins made with Hickory Farms mini melt away mints, a crowd pleaser for all ages! 

Preheat oven 180C 
Makes 18 muffins 

2 eggs 
200g granulated sugar 
130g plain flour 
50g bourneville cocoa powder 
2 tsp baking powder 
160ml whole milk 
1/4tsp vanilla extract 
160g unsalted butter, melted 
80g bourneville dark chocolate, grated 
100g mint chips

1. Gently beat eggs and sugar together. 
2. Sift dry ingredients in a separate bowl. 
3. Mix milk and vanilla in a jug 
4. Alternately add dry and milk ingredients with egg mixture until fully blended. 
5. Grate dark chocolate and add to mixture with mint chips 
6. Spoon about 3 tbsp of mixture until cases 2/3 full. 
7. Bake 25 minutes or until toothpick comes out clean
8. Let cool and enjoy with a cup of tea & friends.