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Join the Great Cake Bake and Raise Funds for Leeway!

20 NovChocolate chip muffins

Do you watch episodes of The Great British Bake Off and tell your partner that you could do better? Maybe you specialise in producing sumptuous sponge cakes or beautiful brownies. If that is the case, we would love you to get involved with the Leeway Great Cake Bake.

The event coincides with the ‘Norfolk Says No’ campaign, which is organised by the Domestic Abuse and Sexual Violence Board and runs from 23-27 November. This year the Norfolk Police and Crime Commissioner is aiming to use the week as an opportunity to reach out to Norfolk men in two ways:

  • Empower them to report abuse that they have experienced
  • Encourage them to loudly declare that they will say no to domestic and sexual violence

As part of a series of events which will be taking place next week, we want to encourage you to get in the kitchen this weekend and bake. It does not matter whether you make small cupcakes or a large cheesecake, simply take your offerings into work or school next week and offer them to friends and colleagues in an exchange for a donation to Leeway. Every penny of those donations will be used to support the adults and children who use our services.

If you are struggling for an idea of what to bake, why not try this incredibly simple chocolate chip muffin recipe:


  • 300g of self raising flour
  • 1 teaspoon of baking powder
  • 50g of butter
  • 80g of caster sugar
  • 150g of chocolate chips
  • 2 eggs
  • 225ml of milk
  • 1 teaspoon of vanilla extract


  1. Heat your oven to 200°C, 400°F or gas mark 12 and line 12 muffin cases.
  2. In a large bowl, mix together the flour and baking powder. To that, add the butter and rub together until it is like breadcrumbs. At this point, stir the chocolate chips and sugar into the mixture.
  3. Into another bowl mix the lightly beaten eggs, the milk and the vanilla extract. Once mixed, pour into the dry ingredients and mix.
  4. Pour the mixture into the muffin cases and bake in the oven for approximately 15-20 minutes. At that point the mixture should have risen, become golden on top and be firm to touch. Allow to cool in the tin for ten minutes.
  5. Transfer to a cooling rack and allow to cool.

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