Double Chocolate Chip Muffins

Have not made muffins for quite sometime already, so try this recipe. Thought that just cocoa powder alone will be a bit bland for the muffin, so I added some chocolate droplets to create abit moisture to the muffins. The picture looks abit different from the actual thing but most important is that it was well received by all.






Ingredients:
2 ½ cups (310g/10oz) self-raising flour
1/3 cup (40g/ ½ oz) cocoa powder
½ tsp bicarbonate of soda
2/3 cup(180g/6oz) caster sugar
1 ½ cups (375ml/12fl oz) buttermilk
2 egg
150g (5oz) unsalted butter, melted and cooled
85g each of white chocolate chips and semi sweet chocolate chips

Methods:
1. Preheat the oven to moderately hot 200°C (400°F/Gas6). Lightly grease regular muffin tray. Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Make a well in the centre.

2. In another bowl, whisk the buttermilk and eggs together and pour into the well. Add the butter, chocolate chips and fold gently with a metal spoon until just combined. Do not overmix-the mixture should still be lumpy.

3. Fill each hole about thee-quarter full. Bake for 20-25minutes, or until the muffins are risen and come away from the sides of the tin. Allow to cool for a couple of minutes, then transfer to a wire rack. Serve warm or at room temperature.