Hey everyone, what a week it has been. It is getting closer to deportation day as the end date of my visa comes ever so closer. A week filled with anxiety, stress, and a roller coaster of emotions. The to-do list for the next 4 weeks seems daunting. If having a flat to sort out, a job to leave and a future to plan isn’t enough, the NZ government has just barred all bookings on flights into the country. So who knows if I can actually get home! “Operation: Don’t become an overstayer” has commenced! I had a conversation with work about the possibility of working remotely from back home, but the legalities and logistics involved have put that into the “no” pile. So, after a little breakdown, I have switched into positive thinking mode and have started to see this as the amazing opportunity it is. It’s going to be a lot of hard graft, but this is the chance that I can truly focus on getting my own business up and running, so stayed tuned for that!
What better way to deal with life’s problems than bake right? This week it has all been about chocolate chip muffins.
I definitely have a love/love relationship with chocolate chip muffins. There is just something about them. They are such a simple concept, and so easy to make, it’s like they shouldn’t be as amazing as they are. Yet, nothing tastes quite like the perfect warm chocolate chip muffin. As you tear it in half, and that little puff of steam escapes, and you can just see the chocolate glistening in its semi-melted goodness. Lathering it with softened butter, or if you are extra like me, some cinnamon butter. I think it just reminds me of when I would go out shopping with my Mum as a kid and we would always go and grab a muffin and a drink. I think I am going to start salivating soon.
The BEST Chocolate Chip Muffins
- 375g Plain Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 160g Unsalted Butter, melted
- 150g Caster Sugar
- 2 Eggs
- 90g Buttermilk
- 250ml Milk
- 1 ½ Tsp Vanilla Extract
- 150g Dark Chocolate Chips
- 100g Milk Chocolate Chips
- Preheat oven to 180ºC. Line a large or Texas sized muffin tin.
- Whisk together the flour, baking powder, salt and cinnamon in a large bowl, set aside.
- Whisk the butter, and eggs together. Mix in the sugar and then whisk in both the milk, buttermilk and vanilla extract until combined. Whisk until light and airy.
- Pour the wet ingredients into the dry ingredients and fold together until just combined. Fold through the chocolate chips
- Divide the batter between the muffin tin, filling all the way to the top edge of the tin.
- Bake for 25 minutes until the top has turned a golden brown.
- Test with a wooden skewer or toothpick. The centre should come out clean..
- Allow to cool for 10 minutes in tin before removing to a cooling rack.