Preheat oven to 175C/350F, Gas mark 4. Line a muffin tray with 8 moulds.
Empty contents of the pack into a mixing bowl.
Add 2 eggs and 100g of soft butter (or dairy free margarine), both at room temperature.
Blend well with a mixer or vigorously with a wooden spoon.
Spoon into the muffin cases.
Bake for 25 minutes.
Raw cane sugar*, corn flour*, chocolate chips (12.5%) (raw cane sugar*, cocoa mass*, cocoa butter*, emulsifying agent: sunflower lecithin), wholemeal rice flour*, cocoa powder* (7.5%), baking powder (raising agent: sodium bicarbonate, acidification agent: cream of tartar, corn flour*), thickener: carob bean gum*, sea salt, bourbon vanilla*
May contain traces of Milk, and Nuts.
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