• How to make buttermilk

Muffins are easy to make and serve, and easier to eat! This week I am sharing a very easy recipe where everything is combined together, taking less than five minutes, and very soft and light muffins are ready! Enjoy

Ingredients:

• 2 cups all purpose flour

• 1 12 teaspoons baking powder

• 12 teaspoon baking soda

• 1/ 2 cup cocoa powder

• I cup sugar

• 2 eggs, beaten

• 1 cup buttermilk

• 12 cup oil

• 1 teaspoon vanilla extract

• 14 teaspoon salt

• 2 tablespoons chocolate chips

Method:

Preheat the oven to 350oF (180oC).

In a large bowl, combine dry ingredients and set aside. In another bowl whisk together the eggs, buttermilk and oil and vanilla. Add the wet ingredients into the dry ingredients and whisk until evenly combined.

Grease a muffin or cupcake tin. I had medium-sized muffin tins so the batter made 12 muffins and a little was left over. So you will need at least a 12 muffin tin or two six muffin tins. You can also use cupcake liners.

Spoon the batter into the greased muffin tin and top with chocolate chip. Now your work stops here and ask your mum or an adult to put it in the oven to bake for 20-25 minutes or until a sharp knife inserted in the middle comes out clean. Ask them to take it out for you too.

Let it cool for 10 minutes before removing from the tin. You can store it up to three days in the fridge in an airtight container, but I am sure they will be eaten much before that.

You can top it with any topping, such as chocolate syrup, whipped cream, butter cream icing, etc. I preferred it plain as it already has a rich chocolate taste.

How to make buttermilk

Buttermilk is often used in baking and is an ingredient that adds flavour and makes moist, rich cakes. And the best part is, it is very easy to make.

In 1 cup (250g) milk, add two tablespoons of white vinegar or lemon juice. I added lemon juice and got two tablespoons from one large lemon. Stir the mixture and leave it for half an hour. The milk will curdle and your buttermilk is ready!

Published in Dawn, Young World, April 7th, 2018