Chocolate Muffins

In intention to provide a fresh warm baked goods for Dan and my lil brother (he’s here for a sleepover) and accidentally found this recipe in this lazy Saturday morning I forced my self to get up from the bed, creating this simple Chocolate Muffins. First catch it in LCB’s recipe book (fortunate finding in yesterday trip to Dan hometown – in the sale section of Periplus). All the ingredients are so easy to find, just a regular kitchen shelf stuffs, and what I like from it is that its contain no egg ( this what I love about baking our own food, you can always make it less sugar, less salt, less eggs – kind of try to control the cholesterol level here). The whole baking process won’t take you an age, just mix it all, scoop it, pop it into the oven and voila! Since the batter is not the ‘rise up high for the sky’ type, please feel free to fill up the tray/ paper case. I replaced the milk with some milk powder and the required amount of water (always the fastest solution when I got no ‘liquid’ milk in the fridge), omit the chocolate chip, and served it warm.
This muffin has a soft texture, even when it’s cooled already. According the book, these muffins can be frozen for up to 3 months.
Rule #1 : never overmixed the mixture - in making muffin with this method, or it'll go hard.

Chocolate Muffins
Makes 12

210 g plain flour
40 g cocoa powder
150 g caster sugar
2 tsp baking powder
250 ml milk
60 g unsalted butter, melted
¼ tsp vanilla extract
120 g semi-sweet chocolate chips

1. Preheat the oven ( 180 C) and prepare a 12-hole muffin tin.


2. Sift together the flour, cocoa powder, sugar, baking powder, and a pinch of salt into a bowl.


3. In a small bowl, mix together the milk, melted butter, and vanilla.


4. Make a well centre of the dry ingredients and pour in the milk mixture. Stir until the liquid is just barely mixed in (the batter is supposed to be lumpy).


5. Gently fold in the chocolate chips, place the mixture in the prepared muffin tin, filling each cup three-quarters full. Bake for 20 – 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Unmold and cool on a wire rack, serve warm or cold.

Recipe: Le Cordon Bleu Home Collection “Breakfast”