My favorite recipe (which makes 12) is an amalgamation of various recipes that I found online, combined with some additional elements and modifications derived from my own experimentation. It goes a little something like this:
1. Prep the muffin pan. If you have those little paper cups, cool. I didn't, so I just cut out a dozen four inch squares of parchment paper, then mashed them into a slightly dampened pan (so that they'd stick) with a standard pint glass, which happens to be just the right size. Then I sprayed my makeshift muffin cups with cooking oil and sprinkled the inside generously with white sugar.
2. Put a sifter over a large bowl, through which I add:
1 3/4 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1 Tbsp cornstarch
1/2 tsp salt
3. I then mix the wet ingredients in a measuting cup:
1/2 stick butter, melted
1/4 cup veg oil
1/2 cup buttermilk
4 tsp fake vanilla extract (or 2 tsp real) - personally, for most applications, I'm fine with the fake stuff
4. In a separate bowl, I mix up:
1 egg
1 egg white
5. Combine the wet with the dry until it's all hyrdrated, then gently stir/fold the eggs in until they are no longer visible.
6. Add about half of a bag or so of dark chocolate chips, somewhere in the neighborhood of a cup. Stir them in until they are evenly dispersed. Use a rubber scraper to get under the batter.
7. Use an appropriately-sized spring-loaded scooper to fill the pan. I'm guessing that the one I used was somewhere around 1/3 cup or so. It should come up to about the top of the pan when you fill them. Once they're all in there, I sprinkle some more white sugar on top.
8. At this point, I ususally let the batter rest for about fifteen minutes or so while I preheat the oven. Cook them at 425°F for about 8 minutes and then 350°F for another 16 minutes or so (until they just started to turn golden on the edges).
9. Enjoy. Share. Next time, you might even want to make a double batch.
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