After a short break for my vacation in India – I’m back!
Thanks for visiting my site and for your feedback, I’ve tried my best to reply to most of your questions, if in case I have missed out anybody, please feel free to buzz me again. Look forward to more delicious treats and recipes in the coming months….
Here’s one for starters – Chocolate Chip Muffin.
- Butter/Margarine – 115gm/4oz @ room temp
- Caster Sugar – 70gm/2.5oz
- Dark Brown sugar – 30gm/1oz
- Eggs – 2 @ room temp
- Plain Flour – 215gm/7.5oz
- Baking Powder – 1 tsp
- Milk – 125ml/4floz
- Plain Chocolate Chips – 170gm/6oz
Preheat the oven to 375F/190C, 10 minutes before baking. Grease 10 – 12 muffin cups or use paper cases. With an electric mixer, cream the butter until soft. Add both sugars and beat until light & fluffy. Beat in the eggs 1 at a time. Sift together the flour & baking powder, twice. Fold into the butter mixture, alternating with the milk.
Divide half the mixture between the muffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the batter. To ensure even baking, half fill any empty cups with water. Bake until lightly coloured, about 25 minutes. let stand 5 minutes before turning out.
Note: It can be stored in an air tight container @ room temperature upto 3 days.
Recipe Source: Simple Home Baking by Carole Clements