Directions
- Preheat oven to 180°C
In a bowl combine the muffin mix, icing, baking powder and the chocolate chips.
- In a separate small bowl combine the egg, vanilla and melted butter.
Then add the egg mix to the dry mix and combine well. Pop in the fridge for 10 mins to set.
Line a flat baking tray with baking paper. (Tip - you can spray the tray a little, as this helps the paper stick to it) then spray the baking paper with oil
Remove batter from the fridge and spoon the mixture evenly onto the tray. We got 6 portions out of this mix.
Bake for 10 mins or until golden then remove from tray and place on a rack to cool.
Store in sealed container in the fridge for 3 days or freeze 3 months. Note - the edges will get chewy as they cool. :D
Recipe Note
We use unsweetened almond milk in our baking.
Nutrition
Serving Size
43
Calories 168,
Protein
6 grams,
Fat
13 grams,
Saturated Fat
6 grams,
Carbs
3 grams,
Sugar
2 grams,
Sodium
158 milligrams
