|Delicious muffins ready in minutes|
I wanted to bake, I was having that itch all over again! It was just Friday evening and I had the weekend off, the house was going to be full of guests for my mum’s birthday and even though I was planning on something a little more elaborate, I knew I wanted to bake something quick just so I could calm down that ‘baking itch’ in me!
As I was shopping for groceries for the weekend, I spied on a packed of dark chocolate chips on the supermarket shelf. I immediately pounced on them. There was no way I wasn’t going to add them to my shopping bag. First I thought of making simple chocolate chip cookies, but then I didn’t have that much time on my hands. Then I thought of a cake but I didn’t think that would do justice to it. Suddenly I realised that the aunt who loved muffins was arriving in a couple of hours, did I need any more inspiration? So chocolate chip muffins it was.
For this recipe, I’ve used my foolproof muffin recipe that’s tucked away in the back of my head. I remember watching this one on Rachel Allen’s show. She uses eggs in her version but all I did was to replace each egg with 1/4 cup of curd.
1 1/2 cups of whole wheat flour
3/4 tsp of baking soda
1/2 tsp of baking powder
1 tsp of vanilla essence
1/2 cup of curd
1/3 cup of vegetable oil
3/4 cup of white sugar, you can use demerara sugar too but this will result in a brown coloured muffin and the effect of the chocolate chips may not be visually striking.
1/4 cup of cold milk, or more if you find that the batter is too thick
1/2 cup of dark chocolate chips + a little more to decorate
Sift the whole wheat, baking soda and powder into a bowl. Cover and keep this aside.
In a mixing bowl, put the sugar, oil, vanilla essence and curd together. Mix well until the sugar has dissolved. Now add this to the flour mixture and fold, slowly pour in the required amount of milk as you stir so that you get a smooth batter. Add the chocolate chips to this in the end and fold just one last time.
Divide the batter and put it into a greased muffin tray. Top the batter with some more chocolate chips and bake in a pre-heated oven for 20-25 minutes until they are done. Remove from the oven and allow them to cool on a wire rack. These can be stored in an airtight container for about 4-5 days, depending on the climate.
* You can use maida for the muffins, but I’ve begun to prefer whole wheat flour and everyone at home as got used to the consistency as well.
* Use milk or even white chocolate chips in this batter if you would like to.
* Flavour the batter with some orange or lemon zest for a fresh zing.
And also to the I Love Baking event by Radhika