As every weekend comes by, I start with a desire to bake something , then get distracted with other handful of hobbies (hehe..) and look forward to another weekend all over once again .
Last weekend was something different, our neighborhood Nilgris got renovated and restocked with fresh ingredients. We came across chocolate chips and baking chocolate bars. There started the desire to bake some muffins to stock for breakfasts.
It was Sunday morning and I wanted to surprise the kids. Followed this recipe with mild modifications.
Maida /All purpose flour – 2 cups
Sugar – 1/2 cup
Key brand baking powder – 3 teaspoons
Salt – 1/2 teaspoon
Milk – 1/2 cup
Fresh curd – 1/4 cup
Sunflower oil – 1/3 cup
Semisweet chocolate chips – 3/4 cup
Vanilla extract -1 teaspoon
Preheat the oven to 210 degree celsius.
Mix all wet ingredients well and add in flour and rest of the dry ingredients (Hold the chocolate chips ), beat until the batter is smooth and without lumps.
Stir in the chocolate chips.
Line your cupcake molds with oil/ butter, fill it upto 2/3. Place it in a baking tray / metal plate , place them on a rack so they are in the middle of the oven to ensure even baking.
Bake for 20 plus minutes, know the doneness by poking in middle of the cups.
I was so enthused to bake, that I forgot that I ran out of cupcake molds, so stainless silver tumblers came to the rescue
The muffins were warm and welcoming , that it did not last past 10AM, so, when you plan to make these lil chocolate chip muffins, expect them to magically disappear.