After a culinary exodus of New Year food in bountiful portions, I craved for something sweet and uncomplicated. Still not veering from my muffin and cupcake expedition I decided to revisit an old but favourite classic, the chocolate chip muffin. Incredibly moist with the inclusion of specific ingredients, these everyday muffins can be a great breakfast accompaniment, a friendly teatime snack or even a delectable dessert if dressed up nicely with a satisfactory accompaniment such as gooey chocolate or a platter of fruit, you are on the path to culinary success. So let's take the easy road this week, chocolate chip muffins are as easy as you can get, but OH so delicious.

Ingredients

2 1/4 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 tbs butter
¾ sugar
1 egg, extra large
½ cup curd
⅓ cup milk
1 tsp vanilla essence
⅔ c miniature chocolate chips
Coarse sugar for sprinkling

Instructions

Preheat your oven to 375º F and line pan with paper liners.

In a mixing bowl combine the flours, baking powder, baking soda and sea salt; set aside.

In the bowl cream the butter and sugar until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Beat in the egg and then add the curd, milk and vanilla essence and mix well.

Slowly add the dry mixture to the wet, being careful not to over mix the batter.

Fold in the chocolate chips.

Evenly divide the batter between the paper liners and sprinkle the tops with coarse sugar.

Bake for 20-22 minutes or until lightly golden and a tester comes out with just a few crumbs.

By Mayuri Jayasinghe