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Choc-chip Muffins (No butter, no egg preparation)

Dark Chocolate chips – ¼ cup (to be added before baking)
Dry ingredients:
Plain flour (maida) – 1½ cups
Sugar - 1 cup
Cocoa powder - ½ cup
Baking powder – 1 teaspoon 
Salt – ½ teaspoon
Wet Ingredients:
Buttermilk – 1 cup
Oil – ½ cup (Any oil is fine, I used Rice bran oil which doesn't have any flavor on its own)
Vanilla essence - 1 teaspoon
Milk – 1/3 cup (use if the batter is too thick)

Makes: 12 muffins

  1. Add all dry ingredients to a sifter and sift into a bowl.
  2. Combine all the wet ingredients in a separate bowl and mix well using a whisk or using an electric blender until ingredients combine well (30 seconds on speed 1 approx).
  3. Add the dry ingredients onto the wet ingredients bowl and mix well using a whisk or using an electric blender until ingredients combine well without lumping.
  4. If the mixture is too thick to blend add the milk at this stage. (40 seconds on speed 1 approx - ensure that you don't over mix).
  5. Add the dark choc chips and mix well with a spatula.
  6. Pour batter onto muffin tray lined with muffin liners filling each space till just over halfway.
  7. Preheat oven at 180⁰C for 5 minutes.
  8. Bake at 180⁰C for about 18 to 20 minutes, mine got done in exactly 20 mins (A toothpick inserted comes out clean indicating that the muffins are fully baked). 
  9. Transfer muffins onto a wire rack to allow cooling. Can be used for up to a week if refrigerated.

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