Mad About Muffins!

Mint Chocolate Chip Muffin

I'ts a lazy Saturday afternoon and you've got nothing better to do than to dream about how you'd like to spend your time. The weather is hot with a slight breeze and it's making you sleepy. You are sitting in your shaded japanese garden, the soothing sound of 'waterfall' falling from your little pond...the birds are chirping and you have a hot pot of green tea and freshly baked Mint Chocolate Chip Muffin that you are just waiting to sink your teeth in. Zilch! Then you'll wake up and realise that you've got laundry to do, mop the house, cook dinner etc...it's all just a dream but one thing for sure is real...Mint Chocolate Chip Muffin!

The mint tasted so refreshing but you have to eat it warm. The chocolate chips just melt in your mouth. This recipe is taken from my newly acquired book on 'Mad About Muffins' and this is fantastically moist. I've been eyeing this book for quite awhile but not sure if the recipes are good. Since two of my sisters owned it and they like this book, then it's worth to add to my collection...and my bookcase is running out of space.

Here's the recipe...

Mint Chocolate Chip Muffin (makes 11 muffins)

340g plain all purpose flour

1 tbsp baking powder

1/8tsp salt

185g castor sugar

2 eggs

6 3/4oz milk

1tsp peppermint essence extract

1tsp green fool coloring

100g unsalted butter

100g plain semi sweet choc chips

For topping: 100g plain semi sweet choc chis

1. Preheat oven to 180C. Grease and flour 11 muffin tin sections or line with paper liners.

2. Sift all the dry ingredients into a large bowl and stir well.

3. Combine the eggs, milk, peppermint essence and green fool coloring in a bowl and beat together with a fork.

4. Melt the butter in a small bowl in the microwave or in a small saucepan.

5. Add all the wet ingredients including the butter to the dry ingredients and stir with a large metal spoon until just combined.

6. Gently fold in the choc chips into the batter.

7. Spoon batter into the prepared muffin tin sections and sprinkle the top with choc chips.

8. Bake for 20-30mins until well risen and golden and the top springs back when lightly pressed. Transfer to wire rack to cool.

See how moist it is??? Want some? Go bake some then...hahahaa