Makes: 9-12
Ingredients:
- 285g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 250g caster sugar
- 240g choc chips (160g milk/80g dark TtD)
- 300ml buttermilk, room temp
- 75g unsalted butter, melted
- 2 eggs, lightly beaten
- 2 tsp vanilla essence (or 1 tsp extract)
Method:
- Preheat oven to 170°C Fan/Gas Mark 5.
- In large mixing bowl; Sift together flour, bicarb, baking powder, salt, sugar, and choc chips.
- In jug; Stir buttermilk, butter and egg.
- Add wet ingredients into dry and stir until just combined.
- Divide batter into muffin cases. (3 middle scoops per case)
- Bake for 22-25 mins.
- Cool for 10 mins before turning out.
Tip: Substitute choc chips for blueberries. Choose 200g smallest blueberries, frozen (or freeze beforehand). Toss in flour before combining last. Add a third to tops of muffins before baking for more even distribution.
Tip: Try plain yogurt instead of buttermilk. Same moist butteriness but with finer crumb.
Modified from Chocolate Chip Muffins.