My Version of Chocolate Chips Muffins

Since I am having these muffins as part of my breakfast, I upgrade them in terms of nutrinuous value. I replace white sugar with dark brown sugar. The molasses really give some deep flavour to these muffins. I replace part of the butter portion with vegetable oil. Using dried longan together with the chocolate chips. Lastly adding wholemeal.

These muffins are more on chewy texture. Sweetness from the dried longan and chocolate chips go well together. Although it is not buttery and rich as the early post, it still moist and nice.  

Ingredients: 
(A)
30g dried longan

50ml water

(B)
1 egg
80g dark brown sugar

50g melted butter

40g vegetable oil
250ml mixture of milk and water (from longan)

(C)

200g plain flour

25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside
30g wholemeal

¼ cup of chocolate chips (keep some for topping)

Methods:

~ Dried longan

1. Bring 50ml water to boil. Add in dried longan and cook till soft (about 1-2 minutes)

2. Drain the longan and keep the water. Set aside.

3. Mix the water with milk to get 250ml of liquid.

~ Muffin

1. Mix all ingredients (B) in a bowl till well combine.
 

2. Follow by sifted dry ingredients from (C). Slightly mix and pour in the soft longan and chocolate chips. Stir till well incorporate but not over mix.

3. Fill the batter into lined muffin cup. Sprinkle chips on top. Bake in preheated oven at 180C for 23-25 minutes.