Saturday, April 2, 2011

Chocolate Chunk Muffin

It's weekend... i'm in the mood to bake..

I'm sure that everyone agrees that freshly homemade muffin always taste great.It is great as you can bake a huge batch of these and last for the next days.. but people tend to get confused between cupcake and muffin.. so here is a quick info i can share...

Muffins are often eaten during breakfast.Why?? because it less sweet, no frosting.Occasionally, they have drier texture and less fat than the cupcakes... well, almost healthy version of cake i can say.. alternatively still you can have it for tea or as snack..physically, muffins are baked in huge portion, taller, denser and have cracked surface.Anyhow.. both cupcakes and muffins , who cares.. they are fantastic delicious..

So, here is my version of easy, lazy and speedy chocolate chunk muffin.I made half from the actual ingredients but still can make 16 medium size of muffins.No waste...

credit to : for this great recipe .

9½ oz all purpose flour (about 2 cups)
3½ oz cocoa powder (about 3/4 cup)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1½ cups sugar i use brown sugar instead
2 extra large eggs
8 tbsp unsalted butter, melted
1 cup plain yogurt (or buttermilk)
1 tbsp vanilla extract
1½ cups chocolate chunks or chocolate chips can also be substitute with nuts

How to?

Preheat the oven to 170ÂșC, then move to the next stage..

My lazy version, i just place everything in the bowl and mix it vigorously.. hey, i'm making muffin not fancy cake here..
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.

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