As the end of the semester is approaching and the exams are getting closer, it’s so easy to get distracted or just simply procrastinate. I don’t know if anyone else is also a “Stress Baker” like me but I generally bake when my exams are around the corner . You may be asking, what on Earth is stress baker? Basically it is someone who bakes when they are under pressure or simply just stressed out. I tend to watch cooking videos on Youtube or just looking at websites such as Taste. I found some chocolate chips in the kitchen and started to look for recipes that I can use them in, the options were either chocolate chip muffins or chocolate chip cookies. And I chose to make the MUFFINS!
1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
2 1/2 teaspoons baking powder
2/3 cup (135 grams or 4.8 ounces) granulated sugar
1/4 teaspoon salt
1 large egg, slightly beaten
1 cup milk
1/3 cup canola oil (or vegetable, safflower)
1 cup chocolate chips/chunks
Wooden spoon/rubber spatula
- Preheat oven to 425F/220C degrees. Butter 12 muffin cups or line them with liner papers.
- In a large bowl sift together flour, baking powder and salt. Add sugar.
- In a medium bowl, mix the egg with the milk and oil.
- Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in chocolate chips.
- Divide the mixture between the muffin cups almost all the way to the top.
- Bake for 3 minutes and then reduce the oven temperature to 375F/190C and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
P.s. Don’t forget to clean up after yourself. This is the worst part but if you finish cleaning before the muffins are cooked, you will be able to sit down and enjoy them in peace!