Chocolate Overload

Talk about Chocolate both Reyon and me can't resists it. We have all kind of chocolate stuffs in the kitchen pantry and fridge, ranging from cookies to ice-cream and cakes.....So when I come across this recipe, I told myself that this is a must try list on our baking list. I show Rey the picture of this Chocolate muffin and at once he told me that he wants to make for me, Grandma and Grandaunt on Mother's Day.

So immediately after the washing up from our Salmon Bento lunch. We started our Mother's Day baking project. I help Reyon to measure all the ingredients and put them into separate bowl while he will follow my instructions to make the muffins. This as usual is suitable to be handle by kids as it require only, WHISK, STIR, POUR and BAKE. So do give your kids a chance to whisk up this simple and yet irresistible chocolate muffin.



If you are interested you can take a look at the original recipe at this LINK. But modify it a bit as we are all chocolate lover...... So I really add in a lot more chocolate than the usual recipe... :p

Ingredients A:
170g Self-Raising Flour
70g Cocoa Powder
½ Teaspoon Baking Soda

Ingredients B:
100g White And Dark Chocolate Chips
150g Chopped 70% Dark Chocolate
160g Brown Sugar

Ingredients C:
2 Medium Eggs
240ml Buttermilk
120g Melted Butter
1 Teaspoon Grand Marnier

Method:
1. Preheat oven at 180 degree.
2. Sift (A) into a bowl then stir in brown sugar and mix well.
3. Whisk the egg and Grand Marnier till combine then stir in buttermilk and melted butter using a balloon whisk.
4. Pour the egg mixture into the flour mixture.
5. Spoon about ¼ mixture into the muffin cup, top with some chopped chocolate then fill the cup to about 2/3 full then sprinkle generously some dual chocolate chips on it.
Baked at preheat 180 degree oven on middle rack for about 18 – 20 minutes when a skewer insert and come out clean.

Note:
If you prefer nutty flavour, you can replaced the chopped chocolate by some nuts of your choice.