Chocolate Chip Muffins

This recipe has been succesfully used in my bakery in Balgowlah (Sydney) and is scaled down to a modest quantity for use at home. They are brilliant for lunches, morning and afternoon tea. The same recipe can be used for large cakes but needs cooking at a lower temperature and extended cooking time. Our customers favoured the white chocolate chip muffin.

Chocolate Chip Muffin Recipe

Ingredients for 15

1¼cup caster sugar (250 g)

250 g unsalted butter (soft)

2 eggs (100 ml)

1½ cup milk (375 ml)

2½ cup self raising flour (400 g)

300 g chocolate chip

Method

1.                  Preheat oven to 180ºC

2.                  Cream butter and sugar in a bowl for 4 min using a mixer

3.                  Add eggs and mix evenly.

4.                  Mix in the milk.

5.                  Add the flour and mix until evenly combined.

6.                  Mix the chocolate chip evenly into the batter.

7.                  Place mixture into muffin tins lined with paper.

8.                  Bake in the oven on 180º C approx 25 min.

Note: Use your favourite chocolate, dark, milk or white, everybody has their own favourite. If using the same recipe for fruit muffins such as blueberry or boysenberry, it is best if you use fresh or frozen berries. Cold muffins can be reheated for 20 sec in microwave

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