CHOCOLATE CHIP MUFFINS

INGREDIENTS

• 160 G. SEMISWEET CHOCOLATE


• 75G. UNSALED BITTER


• 180 ML. BUTTERMILK


• 100 G. WHITE SUGAR


• 1 EGG


• 8 ML.VANILLA EXTRACT


• 210 G. ALL-PURPOSE FLOUR


• 5G.BAKING SODA


• 3 G. SALT


• 175 G. MINI SEMI-SWEET CHOCOLATE CHIPS

PREPARATION

• PREHEAT THE OVEN TO 205 DEGREES C. LINE 12 MUFFINS CUPS WITH PAPERS.


• IN A SMALL SAUCEPAN OVEN LOW HEAT, MELT THE SEMISWEET CHOCOLATE TOGETHER WITH THE BUTTER. LET STAND UNTIL COOLED, ABOUT 10 MINUTES.


• LIGHTLY BEAT THE EGG. IN A SMALL BOWL, STIR TOGETHER THE CHOCOLATE BUTTER MIXTURE WITH THE BUTTERMILK, SUGAR,EGG, AND VANILLA, UNTIL BLENDED.


• IN A LARGE BOWL,STIR TOGETHER FLOUR, SODA AND SALT. MAKE A HOLE IN THE CENTER OF THE DRY INGREDIENTS, POUR IN THE CHOCOLATE MIXTURE AND STIR IN THE MINI CHOCOLATE CHIPS. SOON THE BATTER INTO THE LINED MUFFIN CUPS.


• BAKE AT 205 DEGREES C FOR 20-25 MINUTS OR UNTIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN. REMOVE MUFFIN TIN FROME OVEN, AND LET STAND AT LEAST 5 MINUTES, BEFORE REMUVING THE MUFFINS AND LETTING THEM COOL ON A WIRE RACK. SERVE WARM OR COOLED, CAN BE FROZEN AS WELL.