Wednesday, May 11, 2011

6-Cup Texas-sized Chocolate Chip Muffins

Blogger was 'Down' and to resume ASAP post made after/on 11 May 2011 was deleted and I have to REDO at least 2 posts! Arrrghhhhh ...
My Baker's Secret Nonstick 6-Cup Texas Muffin Pan finally arrives and I can't wait to try out asap but I was very lazy recently with baking because of the load of washing to do and realised that muffins are one of the easiest bread + cake! And I found this recipe from Grandma Kitchen - Chocolate Chip Muffin.

Read on for my pictorial.

Anywhere here we goes.
Muffins are just the Dry Ingredient + Wet Ingredient!
It was that easier and with very minimum washing up later!

Smell so nice, yum yum!

Looks good huh!?


And the Baker Secret Muffin Pan is indeed 'Non-stick', the muffins pop out easy from the Pan!
This is really a very easy recipe that you can in the kitchen with your kid but the 'bad' side; Hubs commented that the muffin was a tad dry. I thought that might have been because I do a 'Texas' size muffin. I shall take note and add more 'water' ratio?

Ingredients Grandma Kitchen - Chocolate Chip Muffin
2 cups all-purpose flour
3/4 cup miniature semisweet chocolate chips
1/2 cup plus 3 tablespoons granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 large egg
2 tablespoons light brown sugar

Directions
1Preheat the oven to 400ºF. Spray muffin cups with nonstick cooking spray or line with paper liners. 2Combine flour, chocolate chips, 1/2 cup granulated sugar, baking powder and salt in a large bowl and mix well. 3Combine the milk, vegetable oil and egg in a medium bowl and mix well. 4Add milk mixture to flour mixture and stir just until moistened. Fill prepared muffin cups two-thirds full with batter. 5Combine remaining granulated sugar and brown sugar in a small bowl and mix well. Sprinkle on top of batter. 6Bake muffins until a toothpick inserted in centers of muffins comes out clean, about 20 to 25 minutes. Cool in muffin cups for 1 minute before serving.

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