115 gm butter or margarine - at room temperature
70 gm caster sugar
30 gm dark brown sugar
2 eggs - at room temperature
215 gm plain flour
1 tsp baking powder
125 ml milk
170 gm plain chocolate chips
Preheat oven at 190 degrees C. Grease 10 muffin or use paper cases.
With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time.
Sift together the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.
Divide half the mixture between the muffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the butter. To ensure even baking, half-fill any empty cups with water.
Bake until lightly coloured, about 25 minutes. Let stand 5 minutes before turning out.
Source: Essential Baking - Carole Clement
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