DISH NAME : CHOCOLATE MUFFINS

Preparation Time : 30 minutes

Baking Time : 25 to 28 minutes

Description

These muffins give you a double dose of chocolate, as they have both cocoa powder and chocolate chips. Muffins are always mistaken as cupcakes.
The difference between muffin & cupcake is in the making of the two batters. With cupcakes the creaming method is most often used, where the butter and sugar are beaten together, to which eggs are added and then the flour is folded in. With muffins, most times we need only two bowls, one for wet ingredients and one for dry ingredients. Combine the two and batter is ready. That is why muffins are also called "quick bread".

Note

1) You can use any type of cups or moulds to make muffins. Muffin cups are generally bigger in size.I used small cups, adding only 1 scoop , with a big ice cream scooper, to each cup.
2) Muffins are usually eaten for breakfast. They can also be served with tea
3) Maida can be substituted with wheat flour. If so, increase buttermilk by 2tbsp.
4) I made with both maida and wheat flour & did not find any difference in taste.
5) Will keep in the fridge for a week.

Method

1) In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.
2) In another large bowl mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3) Stir in the chocolate chips.
4) With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter. Over mixing makes muffins tough.
5) Preheat oven to 200 degrees C. Butter muffin mould. If using paper cups, this is not necessary.
6) Evenly fill the muffin cup with the batter till full, using spoons or an ice cream scoop.
7) Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 28 minutes. Transfer to a wire rack and let cool .

Serving Suggestions

Serve at room temperature