Buttermilk experiment - Chocolate muffins

外國的cookbook 及網站常常出現一種材料: Buttermilk
常見於焗製muffins上
每次看到引人的蛋糕照片就想照著做
碌下去看食譜一見buttermilk, 就像被turn down
因為香港很難買到

search engine 阿b 見我在pinterest 儲存很多蛋糕食譜, 卻為buttermilk 卻步
於是四出搜尋, 終在太子大廈超級市場Oliver's 找到 



$42 一盒, 味道像過期的奶
是流質版sour cream
就看看她對蛋糕施展什麼法力

buttermilk 加 baking soda 產生化學作用
令蛋糕內外很濕潤

但這不是我想要的muffin 啊 :(
我想要脆脆的面, 加內裡軟綿綿
現在只中了一半

不過這蛋糕是超級易做, 不用電打蛋器, 只要把材料量好, 混在一起就可以了
味道不太甜又有很多朱古力粒粒, 很適合小朋友

Buttermilk chocolate muffins

Ingredients:

2 1/2 cups all purpose flour
1 cup packed brown sugar
1/3 cup Valrhona cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Methods:

1. Preheat oven to 190°C 

2. Line at least 16 muffin tin cups

3. Mix flour, brown sugar, cocoa, baking soda and salt in a large bowl using a whisk

4. Mix eggs, buttermilk, melted butter and vanilla extract in another bowl.  Use the same whisk to whisk them together

5. Stir the dry ingredients into the wet until just mixed

6. Fold in chocolate chips

7. Fill the muffin cups until almost full

8. Bake in oven for 14-18 minutes or until cake tester inserted into the muffin comes out clean

9. Cool for 5-10 minutes in pans before transferring to a wire rack to cool completely


Modified from http://www.bisousatoi.com/2012/06/buttermilk-chocolate-chip-muffins.html