double chocolate muffins

There are several stalls in the Amoy hawker centre that sell muffins. One of the stalls has a star item called "double chocolate chip muffins". When my office was located nearer to Amoy hawker centre (than it currently is), some of my staff would buy this muffin and give it to me as a snack quite frequently. Hey, kiddos... now I know why I gained so much weight during that period! tsk, tsk....

A double chocolate chip muffin is essentially a chocolate muffin with chocolate chips added, hence the name "double chocolate".

This is my version of double chocolate chip muffins. The batter was thicker than my usual muffin batters and I was concerned that the muffins would not rise or would be hard. However, to my pleasant surprise, the muffins rose during the baking process and were moist when eaten.

INGREDIENTS

1 cup self-raising flour

3/4 cup plain flour

1 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/2 cup cocoa powder

100g butter (melted)

3/4 cup brown sugar

1 cup plain non-fat yoghurt

1/2 cup low-fat milk

1 egg (lightly beaten)

1/2 tsp vanilla essence

1/2 cup chocolate chips

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pan with the paper muffin cups. Set aside.

3. Sift the self-raising flour, plain flour, bicarbonate of soda, ground cinnamon and cocoa powder in a large bowl. Set aside.

4. Mix the melted butter, brown sugar, yoghurt, milk, egg and vanilla essence in a bowl using a hand whisk.

5. Pour the wet ingredients into the flour mixture. Add the chocolate chips then mix the ingredients together until just blended. Do not overstir.

6. Fill the muffin cups with the batter.

7. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.