Peel the cactus, and on a strainer, mash to get the juice out. Discard seeds. Pour through juice into a 1 c measuring cup, add enough milk to the brim.

In a bowl, mix flour, sugar, BP and salt.

In a food processor, add eggs, oil, vanilla essence, and milky cactus juice. Process to combine well.

Pour cactus mixture into flour mixture, add choc chips, stir to just combine.

Preheat oven to 400 F and grease muffin pan.

Pour batter and top with more choc chips. Bake for 18-20 mins.

Cool on rack slightly and serve. Enjoy!