The reason why I chose to use this recipe is because it uses sour cream which makes the final muffins really moist.That tub of Light Sour Cream has been sitting in the fridge since before CNY. I knew I have to use it before it expires end February, but somehow I needed something to push that Start button in my body. Finally, on Thursday night, I was so overwhelmed by stress I knew I need to release my stress through baking this comfort food. Remember, chocolate makes one feel good.
Ingredients
250 g plain flour
2 1/5 tsp baking powder
30 g cocoa powder
2 tbsp caster sugar
175 g dark choc bits (I bought from Phoon Huat)
1 egg, lightly beaten
125 g sour cream
185 ml milk
90 g butter, melted
Method
Method
- Preheat the oven to 180 degrees Celsius. Place muffin cases in a muffin / deep cupcake tray. Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and 130 g choc bits and mix. Make a well in the centre.
- Combine the egg, sour cream, milk and melted butter in a separate mixing bowl. Add this mixture all at once into the flour and stir with a fork until just combined. (Do not overbeat, the batter should look quite lumpy.)
- Spoon the batter into the prepared tin and sprinkle the remaining choc bits on top. Bake for 12-15 minutes, or until firm. Loosen muffins with a flat-bladed knife and turn out onto a wire rack to cool completely.
Preparation time: 15 mins
Total cooking time: 12-15 mins
Makes 6 large or 12 small muffins.
Recipe adapted from Cookies, Muffins & Cakes
