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As every weekend comes by, I start with a desire to bake something , then get distracted with other handful of hobbies (hehe..) and look forward to another weekend all over once again .

Last weekend was something different, our neighborhood Nilgris got renovated and restocked with fresh ingredients. We came across chocolate chips and baking chocolate bars. There started the desire to bake  some muffins to stock for breakfasts.

It was Sunday morning and I wanted to surprise the kids. Followed this recipe with mild modifications.

Ingredients:

Maida /All purpose flour – 2 cups

Sugar – 1/2 cup

Key brand baking powder – 3 teaspoons

Salt – 1/2 teaspoon

Milk – 1/2 cup

Fresh curd  – 1/4 cup

Sunflower oil – 1/3 cup

Egg- 1

Semisweet chocolate chips – 3/4 cup

Vanilla extract -1 teaspoon

Preheat the oven to 210 degree celsius.

Mix all wet ingredients well  and  add in flour and rest of the dry ingredients (Hold the chocolate chips ), beat until the batter is smooth and without lumps.

Stir  in the chocolate chips.

Line your cupcake molds with oil/ butter, fill it upto 2/3. Place it in a baking tray / metal plate , place them on a rack so they are in the middle of the oven to ensure even baking.

Bake for 20 plus minutes, know the doneness by poking in middle of the cups.

I was  so enthused to bake, that I forgot that I ran out of cupcake molds, so stainless silver tumblers came to the rescue 🙂

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The muffins were warm and welcoming , that it did not last past 10AM, so, when you plan to make these lil muffins, expect them to  magically disappear.

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