INGREDIENTS
2 1/4 cups flour
1/2 cup cocoa powder
1 cup brown sugar
3/4 cup chocolate chips
1/2 cannabutter
2/3 cup milk
1 teaspoon vanilla extract
2 eggs
METHOD
Step 1
Preheat oven to 110°C/120°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2
Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don't over-mix). Spoon mixture into paper cases.
Step 3
Bake for 40 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
