Choco Chip Muffins

Ingredients:

3 cups plain flour (sifted)
2 tsp. baking powder (sifted)
2 large eggs
1/2 cup caster sugar
1 cup buttermilk (1 cup milk + 1 tbsp. vinegar, stir and set aside)
1/2 cup salted butter (melted)
2 tsp. vanilla extract
3/4 cup chocolate chips

Methods:

1. In a bowl, whisk together plain flour and baking powder.  Set aside.
2. Using a stand mixer, whisk together the eggs and sugar until thick and light in colour.  Add the buttermilk, butter and vanilla and whisk until combined.
3. Add the dry ingredients in three parts and fold in until just combined - do not overmix.  Fold in the chocolate chips.  The mixture will be thick and somewhat lumpy.
4. Spoon the mixture into two 6-hole muffin pan with muffin cases, (filling to the tops), and bake in a preheated oven of 200 degree Celsius for about 15-20 minutes.
5. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
6. Place leftover muffins in an airtight container at room temperature.

Notes:

• I use salted butter, thus I omit the 1/4 teaspoon salt from the original ingredient.
• The original recipe calls for 3/4 cups caster/granulated sugar, but I use 1/2 cup caster sugar only, as I prefer it less sweet.
• I use melted butter instead of vegetable oil.

This recipe is adapted from 'Marsha's Baking Addiction' with some amendment to suit my cooking preferences.