Double Chocolate Chip Muffins
- 240g. Dark Chocolate - melted through double boil
- 450g. SRF
- 1tsp. Baking pwd
- 240g. Brown sugar
- 150g. Melted butter
- 4x. Eggs at room temp
- 2tsp. Vanilla essence
- 1 cup. Sour cream or plain yogurt
- 1 cup. Chocolate chip - lightly dust with SRF
- Preheat oven to 180C & lined muffin pan with paper cases.
- In a mixing bowl, mix (A) & (C) briefly.
- Add sifted (B) & stir till well combined.
- Lastly, add (D) & stir agn till well combined. Do not over mix.
- Scoop batter into paper cases till 3/4 full & bake for 20 mins using upper heat at 3rd rack.
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