But once in a while, I bake something that gets me really excited.
I had about an hour to spare this morning so I thought I would bake some muffins because I didn't want to wait for the butter to come to room temperature. Muffins are great for times like these because they are so quick and easy to bake.
At the rate I am going, I really will end up baking every type of muffin from this book.
Today I baked a batch of Chocolate Chocolate Chip muffins. After reading this post, go make some. I guarantee you will love them as much as I do.
In the bowl of a mixer, whisk the eggs and brown sugar until they are well-blended. This would take about 3-4 minutes.
I added the cooled melted butter to the egg and brown sugar mixture, and continued to mix.
Once everything was well-combined, I added the wet mixture to the dry ingredients.
I ate one immediately. Just for quality control purposes, you understand.
6 went to my manicurist, Stefanie; 6 to my butcher, Andy; and the final 6 went to Ronny who operates the dry goods store I regularly patronise.
The LAM was pretty upset because he didn't get any.
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Chocolate Chocolate Chip Muffins (Makes 17-20)
Adapted from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
2 cups (250g) plain flour
1/2 cup (100g) caster sugar
1/3 cup (39.3g) cocoa powder, sifted - I used Valrhona
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (152g) semisweet chocolate chips - I used Ghirardelli
2 large eggs, at room temperature
1/4 cup (50g) packed dark brown sugar
1 1/2 cups (360ml) buttermilk
1 stick (113.3g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Preheat the oven to 200°C (400°F).
2. Whisk the flour, caster sugar cocoa powder, baking soda, baking powder and salt in a medium or large bowl until uniform. Stir in the chocolate chips until well-coated. Set aside.
3. In a large bowl (or bowl of a mixer) whisk the eggs and brown sugar until thick and pale brown. Pour in the buttermilk, melted butter and vanilla. Whisk until smooth. Using a wooden spoon, stir this into the flour mixture until moistened.
4. Fill the prepared liners three-quarters full. Bake for 20 minutes or until the muffins are lightly browned with rounded tops. A toothpick inserted into the centre of one muffin should come out clean, unless you hit a chocolate chip.
5. Set the pan on a wire rack to cool for 10 minutes. Transfer the muffins onto the wire rack to cool for an additional 5 minutes before serving.
Note: If storing or freezing the muffins, cool them completely before sealing in an air-tight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
This post is linked to Cook Your Books, hosted by Joyce from Kitchen Flavours.
I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.