A RECIPE OF NIGELLA LAWSON “THE KITCHEN GODESS” THAT I FIND ABSOLUTELY AMAZING. COUPLED WITH A MILD BUTTER ICING, THIS IS A CULINARY MASTER PIECE TO BEHOLD. THE FINISHED PRODUCT PROMISE A TREAT OF MOUTHWATERING GOOEY NESS OF THE CHOCO CHIPS STILL MOLTEN IN THE CHOCOLATEY MUFFIN. SO LET’S SEE HOW TO MAKE THE FOLLOWING BLAND INGREDIENTS INTO A OVEN MIRACLE.
THE ABSURDITY OF THE RECIPIE IS THAT YOU JUST HAVE TO MIX THE DRY INGRIDIENTS WITH WET ONES.
DRY:
1)220 gm ALL PURPOSE FLOUR.
2) 2 TEA-SPOON BAKING POWDER.
3)1/2 TEAS SPOON BAKING SODA.
4)175gm POWDERED SUGAR (MAKE IT TO 200 gm SUGAR FOR THE SWEET TOOTHS,I DID!)
5)150 gm CHOCO CHIPS OR CRUMBLED DARK CHOCOLATE.
MIX IT ALL TOGETHER WITH A SPOON.
WET INGRIDIENTS:
1) 250ml WHOLE FAT MILK(SKIM MILK FOR THE HEALTH NUTS)
2) 100mg MELTED BUTTER OF REFINED VEGETABLE OIL.
3) 1 LARGE EGG.
4) GOOD VANILLA ESSENCE, A FEW DROPS.
MIX ALL THE WET INGRIDIENTS TOGETHER TILL EMULSIFIED TOGETHER.
POUR IT INTO THE DRY INGRIDIENTS.
MIX IT ALL TOGETHER, TILL EVERYTHING BECOMES THE EARTHY BROWN OF THE CHOCOLATE.
DON’T OVERMIX OR THE MUFFIN WILL BECOME CHEWY AND TOUGH.
PRE HEAT THE OVEN AT 200 DEGREE FARENHEIT.
BUTTER THE MUFFIN TINS… FILL IT UP TO THE 3/4TH.
BAKE FOR 20 MINUTES OR ACCORDING TO YOUR OVEN TEMPERATURE.
VIOLA!...YOU HAVE A CHOCOLATEY GODDNESS RIGHT IN FRONT OF YOU.
ENJOY……..
