Supermarkets are fully stocked with flour! That can only mean one thing.. more baking. We’ve been taking the more healthier route for the last few weeks by switching cakes for smoothies (see in our previous post) which we have thoroughly enjoyed, but have missed baking and obviously eating cake. So when we saw the shelves filled with flour, we had to get back to our new found love during lockdown. Our first thought was to have a go at baking chocolate chip muffins which is so quick and easy to make.
1: Pre-heat your oven to 250°F. You want the oven to be as hot as possible to set the edge of the muffins so it rises nicely.
2: Place a sieve into a mixing bowl and add two-three quarter cups of plain flour that is 330 grams. One teaspoon of salt and one tablespoon of baking powder. Then begin to sieve the contents into the bowl then whisk for a few seconds.
3: Add one and a quarter cup of whole milk to another bowl followed by half a cup or 113 grams of unsalted butter that has been melted. You can melt the butter in a microwave or an oven. Then add one cup or 200 grams of granulated sugar and whisk the contents.
4: Now It is time for the eggs, crack two large eggs into your mixture as well as one quarter cup of sour cream or plain yogurt. It helps keep the muffins extra moist. We hate the word moist but it really does lol. Add a tablespoon of vanilla extract. Vanilla extract just gives that extra flavour you need. Begin to mix.
5: Pour the wet mixture into the dry mixture and then whisk until it’s almost combined. It’s now time for the best part of the whole ingredients.. the chocolate chips. You need one and a half cups of chocolate chips or more, It’s totally up to you. Then add to your mixture. Save a handful of your chocolate chips to the side to sprinkle on top later. Start to mix with a spatula not a whisk.
6: Scoop and fill your mixture into the paper muffin cups. Lastly sprinkle the chocolate chips you saved to the top of your muffin mixture.
7: We made 12 muffins altogether and had mixture left over and decided to make a small cake. We greased a baking tin and applied baking paper, then added the rest of the mixture to the tin. We placed the muffins and cake into the preheated oven at the same time.
8: Your muffins should be in the oven for 5 minutes at 250°F then reduce your oven to 200°F – The muffins should be in there for 25 minutes .
This is yet another quick and easy to make cake/muffin that tastes amazing! We enjoyed the cake for dessert which went down nicely with cream. Our chocolate chip muffins took no longer than twenty minutes to prep and thirty minutes to bake.
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Shelley & Michelle xx