I love my non-stick muffin pans. I have 4 of them. I think among all my baking "toys", these muffin pans have been used the most frequently, if not a close second.
What I also love are Hersheys chocolate chips. I use them to bake chocolate chip cookies (and I am told that they taste scrumptious) and chocolate chip muffins. I prefer Hersheys chocolate chips to other brands of chocolate chips.
375g self-raising flour
90g butter (softened)
220g castor sugar
90g vegetable oil
310ml low fat milk
1 egg (beaten)
1/2 cup Hersheys chocolate chips
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Line the muffin pan with paper cases. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Cream the butter and sugar in a bowl using a spatula until well mixed.
5. Add the oil, milk, egg and chocolate chips. Stir well.
6. Fold in the flour using a spatula and stir until just blended. Do not overmix.
7. Pour the batter into the paper cases until almost full.
8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
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