by Claire H.


  • 100g unsalted butter, melted & cooled

  • 3 tablespoons (50g) Natvia

  • 2 Free Range eggs

  • 1 peeled and grated apple

  • 80ml butter milk (or milk soured with 2 teaspoons lemon juice)

  • 2 teaspoons vanilla extract

  • 2 cups (300g) self-raising flour

  • 1 tablespoon baking powder

  • ½ teaspoons each of mixed spice and ground cardamom

  • ½ cup Vitarium drinking chocolate (or cocoa)

  • ¾ cup dark chocolate bits

  • 10 muffin cases

  • Muffin tray to hold 10 muffins


  • 1.

    Preheat oven to 180°C.

  • 2.

    Line your muffin tray with 10 muffin cases.

  • 3.

    In a large mixing bowl, place the melted butter, Natvia, eggs, apple, buttermilk and vanilla.

  • 4.

    Whisk until well combined.

  • 5.

    In a separate bowl, sift together the flour, baking powder and spices, drinking chocolate (or cocoa) and mix thoroughly.

  • 6.

    Pour the liquid mixture into the dry mixture.

  • 7.

    Add the chocolate bits and mix very lightly until just combined, using a metal spoon.

  • 8.

    Do not over mix!

  • 9.

    Quickly divide muffin mix between muffin cases, filling each one about ¾ full. Bake on the centre shelf of the oven for 20 – 25 minutes, or until when touched they spring back.

  • 10.

    Stand for 5 minutes before turning out onto a cooling rack.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 563kj
  • Fat Total 27g
  • Saturated Fat 13g
  • Protein 10g
  • Carbohydrate 74g
  • Sugar 21g
  • Sodium 423mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Buttermilk produces the best result, if not available add 2 teaspoons lemon juice to 80ml of milk. Even though it is thicker than a cake batter, muffin batter is always lightly and very quickly mixed. Muffins are by far best eaten on the day made, but can be reheated in the microwave for 20 seconds.

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