Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 20

Chocolate chip muffins

Let your imagination go to give you endless variations on this recipe. Although I suggest chocolate chips, why not substitute your favourite chocolate of the moment. If you like chocolates with a honeycomb centre or squidgy toffee, they’re worth a try. Cut them into tiny chunks, the size of your little fingernail (you may find it less messy doing this if they’ve been chilled a little first), then you can be the judge of how successful your chosen confectionery is.

MAKES 12 PATTY TIN SIZED MUFFINS / READY IN 30 MINUTES

150g | 5oz plain flour

5ml | 1 tsp baking powder

75g | 3oz golden caster sugar

50g | 2oz milk chocolate chips

150 ml | 5fl oz soured cream

1 medium egg

60ml | 4 tbsp sunflower oil

1 Pre-heat the oven to 190°C/375°F/gas 5. Line a 12-hole patty tin with paper cases.

2 Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.

3 Put the soured cream, egg and sunflower oil into a jug and mix together with a fork until smooth.

4 Stir the wet ingredients into the dry until just combined.

5 Spoon the mixture into the paper cases and bake for 6-8 minutes until the muffins are well risen, pale golden and a cocktail stick inserted into the centre comes out clean.