Chocolate Chip muffin

Finally I have my first baking blog post as perviously I have tried baking chiffon cake, orange vanilla loaf cake(cupcake verison) but some hw is always to burnt due to various reason. But I won't give up and will try again. 

Trying to clear off some of my baking powder of the shelf as its expiry date is coming to end of this month. So I have been searching around and found this recipe on Little Teochew's blog and it uses many baking powder.

Since I have some chocolate chip from my last baking of chocolate chiffon cake, so I decided to give this recipe a try. I have modified abit of the recipe as I do not have vanilla extract so I replaced it with vanilla essence.

Makes 12 muffin

Ingredients:-

(A) Dry ingredient

330g of plain flour

4 tsp of baking powder

1 tsp of salt

(B) Wet ingredients

2 eggs

225 caster sugar

1 cup of low fat milk(at room temperature)

1/2 cup of vegetable oil

1 tsp of vanilla essence

Chocolate chips - 160g

Method:

1.   Stiff and whisk all the dry ingredients in a bowl.

2.   Mix wet ingredients, first egg and sugar then follow by the rest in a medium bowl.

3.   Add (B) to (A). Fold gently with a spatula till no trace of flour can be found. The batter should look lumpy and thick. Note: try to fold in with less stroke as possible by folding in long and board strokes,       scraping ingredients from buttom to top in upward motion.

4.  Sprinkle chocolate chips and fold in 2 to 3 stroke to combine. Your batter should look something like below:-

5.  Spoon batter into mufin cups or cupcake case and fill each cup or case till about 2/3 of the cup or like below.

6.  Since I am using oven toaster to bake, hence I heat up the oven for 10 mins. Once done, I put two muffin one each on left and right for 5 mins. After 5 mins, I turn the brown color of the muffin inner inside and continue for 3 mins for two times. Your muffin should look like below once is fully done. 

For those who are using those electic oven, kindly preheat your oven at 220°C while you preparing the  batter. Bake for 5 mins at the same  tempurate and turn down the temperature at 190 °C for 25 mins.

I simply love the shape of the muffin like the above when is done. Isn't lovely?