Double Chocolate Chip Muffins – by Ng Mee Teng

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

 

  1. Preheat oven to 180C & lined muffin pan with paper cases.
  2. In a mixing bowl, mix (A) & (C) briefly.
  3. Add sifted (B) & stir till well combined.
  4. Lastly, add (D) & stir agn till well combined. Do not over mix.
  5. Scoop batter into paper cases till 3/4 full & bake for 20 mins using upper heat at 3rd rack.
By |2017-12-01T09:56:42+08:00July 18th, 2015|Cupcakes|0 Comments

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