Wednesday, November 23, 2011
Buttermilk Choc-Chip Muffins
There are some things you just have to have and, when the craving strikes, you may need to make do with the contents of your pantry or fridge to get them from the oven to the plate as quickly as possible. As fate would have it, when the hunger for a muffin fresh out the oven and oozing with melted chocolate chips struck, I was the proud owner of a quarter of a carton of buttermilk and a half-finished packet of dark chocolate chips. Oh, and the small remnants of a packet of shredded coconut.
This is a great way to use up your leftover buttermilk which, if you're anything like me, ends up getting chucked out when I discover that it's out of date in the next fridge purge. And you can substitute all the "flavouring" ingredients (coconut/cinnamon/choc-chips) with anything you happen to have handy - provided it all weighs 200 grams total. So be creative and add in some mashed banana, crushed peanuts or grated apple instead. Don't leave out the buttermilk though - it's the secret ingredient!
These muffins - which turned out so light and moist - are the result of the odds and ends in my pantry (and fridge) and nothing else. Desperation is the mother of invention after all. I recommend wolfing them down fresh out of the oven, preferably while still steaming, and they're even better if you have a cup of coffee on hand too. Leftover muffins should be blitzed for 10 seconds in the microwave before you eat them - you want the chocolate chips melty and delicious when you dive in.
Buttermilk Choc-Chip Muffins
- 220 grams self-raising flour (sifted)
- 3/4 caster sugar (I love raw caster sugar)
- 1/2 cup sunflower oil
- 1 cup buttermilk
- 1 teaspoon vanilla essence
- 1 egg, beaten
- 150 grams chocolate chips
- 50 grams shredded coconut
- 1 teaspoon ground cinnamon
Firstly, preheat your oven to 180 degrees Celcius and line your baking tins with muffin liners (I have a large supply of various colours and styles but kept to a simple black liner for this very basic, unpretentious recipe).
Next, in a small bowl or jug combine all the wet ingredients (buttermilk, sunflower oil, beaten egg and vanilla essence) and combine thoroughly.
In a larger bowl, add the dry ingredients (flour, sugar, shredded coconut, cinnamon and chocolate chips). Make a well in the centre and add your wet ingredients. Combine quickly by folding and stop as soon as it's properly mixed. You don't want to over-mix as this will make your muffins chewy and pretty average, to tell you the truth.
Spoon the batter into your lined muffin tins, about two-thirds full. Don't dollop it any higher than the edge of your liner, as these rise quite a bit.
Sprinkle some reserved shredded coconut and a few choc-chips on top of each muffin, then pop the tins in the oven for 15-20 minutes. My oven is hotter at the back, so I switched the tins around half way through.
I didn't bother letting all of the muffins cool down on the racks - I love them fresh out of the oven while the choc-chips are still melty.