Chocolate Chip Muffins

Preparation time: 15 minutes; Baking Time:: 20-25 minutes; Makes:  12 extra large or 14 large muffins

Ingredients

• 375g (3 cups, 13oz) all-purpose (plain) flour
• 15ml (1 tablespoon) baking powder
• 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
• 250g (1¼ cup, 9oz) sugar
• 2 eggs
• 400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
• 125 g (½ cup, 1 stick + 1 tablespoon, 4.5oz) butter, melted
• 1½ cups semi-sweet chocolate chips
• ¼ cup extra chocolate chips for topping 

Instructions

1. Preheat oven to 375°F (190°C) convection ten minutes before using. Line  a muffin pan with paper cases. You can make 12 extra large or 14 large muffins. I made 12 extra large.
2. Sift flour, baking powder and baking soda (bicarbonate of soda into a bowl. Stop in the chocolate chips. Make a well in the centre.
3. In another bowl, whisk together sugar, eggs, yoghurt and melted butter until well blended. Add the whisked mixture to the sifted flour. Stir gently until just combined. Do not over mix.
4. Spoon mixture evenly, into prepared muffin tins (pan). Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then transfer onto a wire rack to cool.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American Cup.

Point to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins  at 375°F (190°C) convection for 25 minutes

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