Aunty Young（安迪漾）: 巧克力豆满芬(Chocolate Chip Muffin)

来自花娘子大力推荐的巧克力满分，

果然好吃到。。。。。。。。。。。。不得了！

尤其于安家娜娜，对它更是爱在心口难开，

只能一杯接一杯，往口里塞！

Highly recommended by Joceline, this muffin is indeed supermega delicious! You can tell by the way NaNak devoured them cup after cup while singing praises!

湿润松软的蛋糕体，浓郁的巧克力香气，

偶尔要到嚼劲的巧克力时，更是妙不可言！

The moist texture of the cake, the rich chocolaty taste, complimented by the crunch of the chocolate chips. In other words: perfect!

巧克力豆满芬
食谱参考 : 花娘子
Recipe adapted from Butter, Flour and Me.
份量：8个满芬杯子
Makes: 8 muffins

材料：

（A）
自发粉 85克
Valrhona巧克力粉 35克
苏打粉 1/4茶匙
细砂糖 90克
巧克力豆 80克

（B）
鸡蛋 1个
Butter Milk 120克（我用全脂牛奶）
牛油（溶化）60克
香草精 1/2茶匙

表层：Valrhona 巧克力豆（适量）

手拌式做法：
1）把所有粉类一起过筛。
2）将（A）的干材料放在一个容器里拌均匀。
3）把所有（B）的湿材料搅拌均匀后，倒入做法（2）里。一起搅拌均匀。
4）把巧克力面糊倒入满芬杯或满芬模型里至7分满。
5）烤箱预热后，以170度烘烤大约25分钟即可。

** 如果买不到现成的 butter milk，可以参考这里 **

Ingredients:

(A)
85g self-raising flour
35g Valrhona cocoa powder
1/4tsp bicarbonate of soda
90g caster sugar
80g chocolate chips

(B)
1 egg
120g buttermilk (I used full cream milk)
60g melted butter
1/2tsp vanilla essence

Decoration: Some Valrhona chocolate chips

Method(stirred manually):
1) Sieve the powder ingredients from (A).
2) Mix all the ingredients from (A) evenly.
3) Mix all the ingredients from (B) evenly, then pour it into (2) and mix evenly.
4) Fill the muffin paper cups with the batter until about 7/10 full.

5) Bake in a preheated oven at 170°C for 25 minutes and you're done.
** If you did not manage to get any butter milk, you can make some based on this recipe here **