Tuesday, 8 March 2005

Double Chocolate Chip Muffins

This is a favourite of my eldest daughter - the chocolate enthusiast in the family. Very chocolatey and smells heavenly once you take out of the oven. Guaranteed to be a hit among kids and the not so small kids in among us.

I adapted this from the The Genuine American Cookie & Muffin Book by Peter Shaffer. The only thing I adjusted is the sugar. I increased it because it needed a bit more sweetness to match the chocolate chips in it. This is very easy enough for you and your children to make. Just be careful not to over bake or the inside will become quite dry.

Double Chocolate Chip Muffins

350 g  [2 3/4 cup] plain flour
85 g  [3/4 cup + 2 Tbsp] unsweetened cocoa powder
200 g  chocolate chips (plain or milk)
1 Tbsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp fine salt

2 large eggs - beaten
1/2 cup plain natural yoghurt or sour cream
1/2 cup + 1 Tbsp milk
175 g  butter - melted
270 g  [1 1/3 cup] soft Demerara sugar (packed)
1 tsp vanilla extract
  1. Preheat oven to 190°C/fan 170°C/375°F. Grease (or line) a 12 cup muffin pan.
  2. Combine the flour, cocoa, chocolate chips, baking powder, bicarbonate of soda, and salt in a bowl.
  3. In a separate bowl combine all the wet ingredients - eggs, yoghurt, milk, butter, sugar, and vanilla.
  4. Gradually fold wet ingredients into the dry ingredients. Mix until combined. Do not over-mix.
  5. Spoon batter into the greased muffin pans. Fill to the top of each cup.
  6. Bake for 18 - 24 minutes or until tops spring back when gently touched. Do not over bake. Cool in wire rack. Serve warm or cold.

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