INGREDIENTS
160g cake flour
40g cocoa powder (I used Valrhona)
2tsp baking powder
½ tsp salt
60g corn oil
50g brown sugar
200g banana mud /purée/ mash
120g plain yogurt (Farmers Union)
2 Medium eggs (I used kampung eggs)
100g chocolate chips
Muffin cup size 3 1/4 oz - 9pcs
Method
Preheat oven to 180, 2nd lowest rack.
In a medium bowl, sieve flour, baking powder and salt. Set aside.
In a large bowl, whisk lightly egg, sugar, yogurt, oil and banana mud. Fold flour mixture into wet ingredients and mix until just combined. Don’t over fold. Add in chocolate chips gently.
Fill each prepared muffin tin with batter, about ¾ of the way full. Bake for 25 - 30minutes or until muffin tops are are springy to the touch. Let cool in pan for 5 minutes, then transfer to a cooling rack.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10213526371168236&set=pcb.2017678968493028&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-super-moist-chocolate.html
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-super-moist-chocolate.html
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