Monday, May 15, 2006

Choc Chip Buttermilk Muffins

These cake-like muffins made with buttermilk are soft and moist. I have made these chocolate chip muffins low fat by using lite margarine and low fat milk to make the buttermilk.

choc chip buttermilk muffins
90g unsalted butter, at room temperature
140g sugar
1 egg

190gm all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup buttermilk
1 1/2 tsp vanilla extract
2 Tbsp sultanas (optional)
choc chips to sprinkle on top

1. Preheat an oven to 180°C. Grease 12 standard muffin cups.
2. Combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
3. In another bowl, stir together the flour, baking powder, baking soda, salt and sultanas. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir until just evenly moistened. The batter will be slightly lumpy.

4. Spoon the batter into the prepared muffin cups, filling each three-fourths full. Sprinkle top with choc chips.

5. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.

To make your own buttermilk :
1. Add 1½ tsp lemon juice or vinegar to 125ml milk and let stand for 15-30mins.

Recipe : Adapted from Williams-Sonoma Collection Series


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