These are the easiest light and fluffy chocolate chip muffins you could ever hope to eat. All made in a saucepan with a wooden spoon too. It couldn't get any better.
Preheat the oven to 180° C/350°F/Gas Mark 4. Place 12 large paper cases into a 12 hole muffin tray (standard)
Half melt the 90 grams butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
Add 200 grams sour cream, 1 egg, 140 grams sugar and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
Add in the 220 grams of flour, ½ tsp bicarbonate of soda and pinch of salt.
Mix well and thoroughly until the batter is smooth and lump free.
I use an ice cream scoop to measure even batter into the paper cases. It makes about 12 muffins. I fill them almost to the top.
Bake for about 20 minutes until golden brown, spongy to the careful touch and a cocktail stick comes out clean when inserted into the middle.
Remove from the muffin tray after 10 minutes and leave to cool.
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All nutritional information is approximate and intended only as a guide.