Butterless Chocolate Chip Muffin

Baked these butterless chocolate chip muffins, for SSL 修成林 charity sale (they having this 七月節 one whole month charity sale).

This is the second time i baked for charity, first time was banana and chocolate rice muffin. If to compare both recipe, i would say this butterless chocolate chip muffin is not as good as banana and chocolate rice muffin. The texture is more densed, which i have been told by the fb friend who shared the recipe. 

For this round i was able to contribute only 16 muffins, due to shortage of sugar and flour, arrgghh, i thought i have enough for at least 45 muffins, so i learnt a lesson, always check ingredients stock one day before baking, and always stock up :)

Ingredients: 

• 3 cups all-purpose flour 

• 4 tsp baking powder

• 1/2 tsp salt

• 2 eggs, room temperature 

• 1 cup granulated sugar

• 1 cup fresh milk

• 1/2 cup vegetable oil

• 1 tsp vanilla essense

• 1 cup chocolate chips(i used double color chocolate chip)

Method: 

1) Preheat oven to 170°. 

2) In a mixing bowl, sift in together flour, baking powder, salt, cinnamon. 

3) In a bigger bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. 

4) Fold dry ingredients into wet ingredients and mix everything together. 

5) The batter will be quite thick and abit lumpy too. Fold in the chocolate chips.

6) Divide batter among prepared muffin cups.

7) Bake at 170° for 5 minutes. Reduce oven temperature to 160°.and continue to bake for 20 minutes until tops are lightly golden.