1Beat all wet ingredients together,
2Stir through dry ingredients and Chocolate chunks,
33/4 fill muffin trays or use cake tin
4Cook for 1 1/2-2 hours on high with tea towel under lid....
5These also freeze great..
7These can be made in muffin pans or cooked in a cake tin 🙂
9Tip: I sit paper muffin cases into individual pie tins so I can fit lots in my slow cooker without losing their shape...
Submitted by Sam Steele
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