I spend a lot of time thinking about food…
Shopping for food…
And yes, eating food. What a life.
Chocolate Chip and Nut Muffins:
375g self-raising flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
220g golden caster sugar
125ml macadamia oil
2 teaspoons vanilla extract
200g dark chocolate, roughly chopped (I also used a handful of peanut butter chips that were leftover from another baking adventure)
50g toasted almonds, roughly chopped
Preheat the oven to 180C. Line a muffin pan with 12 paper liners. Set aside.
Put the flour, baking powder, salt and sugar into a large mixing bowl. Whisk briefly to combine. Set aside.
Put the egg, oil and buttermilk in a separate bowl and whisk until thoroughly mixed. Set aside.
Add the wet ingredients to the flour mixture and stir gently until just combined.
Add the chopped chocolate and nuts and stir until incorporated
Use an ice cream scoop to divide the batter evenly among the muffin cups.
Bake for about 20 – 25 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.