Chocolate Chips Muffins

Chocolate Chip Muffins

After the many (mis)attempts at baking scones and bread from the same cookbook, we finally managed to make a batch of decent chocolate chips muffins. The amateur us had better not try to vary the recipes too much before we understand the ingredients better.

Chocolate Chip Muffins (makes 12)
2(1/2) cups self-raising flour
(1/2) cup caster sugar (replace with soft brown sugar if desired)
1(1/2) cup milk
2 lightly beaten eggs
1 teaspoon vanilla essence
150grams unsalted butter (melted and cooled)
1(1/2) cups chocolate chips (or liberally!)

Pre-heat oven to 200 degc. Sift flour into a bowl, add sugar to the bowl and stir through the flour. Make a well in the center and in a jar, mix together the milk, eggs and vanilla essence. Pour the liquid into the well and add the cooled butter. Fold the mixture gently with a metal spoon until just combined. Add chocolate chips at this stage. Careful not to over-beat or muffins will become tough and rubbery. The mixture should be lumpy at this stage. Pour into muffin moulds (fill up the mould if you like the 'over-flowing' look). Bake for 20-25 minutes or until they are risen, golden.

And....Missy Muffins in Amoy Street Food Centre. This delicious Oreo muffin cost $1. For lazy days....:)