March 2019 – My Experimental Playground

Muffin again ? I know ! , it seems that I am a lazy baker but sometimes I feel like baking muffin is easy solution to provide my daughter some snacks at home and school as well. I like to pack some homemade snacks for my daughter which she likes most of them. She likes to share her snacks with her friends so I always pack extra for them. This recipe is very easy to follow and it tastes great ! I added chocolate chip and slivered almond to the muffin mix. I was using mini silicone muffin mould, make sure muffin is completely cooled off before you take out from the

Here is the recipe :

3/4 cup (1 1/2 sticks = 170 gr) unsalted butter, melted
2 large eggs
1/2 tsp pure vanilla extract
2 tsp baking powder
2 cups all purpose flour
1/2 cup (118 ml )milk
3/4 cup (170 gr) granulated sugar
1/2 tsp salt
1 1/2 cups semi sweet chocolate
1/4 cups slivered almond (for topping), slightly roasted (optional)

Directions :

Pre heat oven to 375 degrees Fahrenheit ( 190 . 5 celcius).
In small bowl, combine butter, eggs, milk and vanilla. Whisk them until well mixed. In different bowl, whisk flour, sugar,baking powder, salt. Make a well in the center.
Add egg mixture to well, with rubber spatula, gently stir ingredients just until batter is moistened (do not over mix)
Fold 1 1/2 cups chocolate chip into batter.
Spoon the batter into muffin silicone mould, sprinkle with slivered almonds.
Bake for 15-20 minutes or until a toothpick inserted in the center of muffin comes out clean. Loosen muffins, serve warm or at room temperature.