Tuesday, April 8, 2008

Double Chocolate Chip Muffin



Many of my friends had asked me what is the difference between muffins and cupcakes because most people tend to misidentified between them. Well, the first thing that you should look at is the surface. Cupcakes surface are usually smooth and even though sometime it does crack but it's still smooth while muffins surface are not even and a crack is a must and a significant feature of muffins. Another thing is the technique of making muffins are much simpler. You just need a spatula just to combine the dry and the wet ingredients unlike making cakes or cupcakes which needs the creaming method. Here's a basic recipe of muffins that you should try if you're thinking of trying to bake some.




see those cracks? that's how a muffin should look like :)




Double Chocolate Chip Muffins (copied from here)



INGREDIENTS:

Makes 12 medium muffins

350g all-purpose flour

50g cocoa powder

2 tsp baking powder
1/2 tsp salt
210g castor sugar

2 large eggs, lightly beaten
300ml milk
110g butter, melted and cooled/110ml vegetable oil

100g chocolate chips

1/2 tsp flour for dusting chocolate chips

METHOD:

Preheat oven at 200 degC. Line muffin tray with paper cups.

Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

In another mixing bowl, combine egg, milk and melted butter.

Lightly dust chocolate chips with flour (to prevent sinking in batter).

Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chocolate chips into batter. The batter should look lumpy. Do not overmix.

Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

Transfer to wire racks to let cool.

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