I really love the double chocolate muffins, this is one of the high usage recipe and is best to bake when anyone in my family craving for chocolate cake or when I need to prepare give-away. I had used this recipe to adapt into different varieties like dulce de leche coconut muffins, and also these chocolate oreo muffins, the rest still in my backlog lol.
I wanted to try out a more "healthier" version so I replaced melted butter with vegetable oil and buttermilk with low fat fresh milk.
Recipe modified from here.
Ingredients : (for about 8-9 muffins, bottom dimension of muffin case 5cm)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients
90g castor sugar (you may increase to 110g if you prefer sweeter)
80g chocolate cream oreo, crushed
60g vegetable oil
29g chocolate cream oreo, 1 packet (to sprinkle)
1. Sift (A) into a mixing bowl and add in 80g crushed oreo, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 1 packet of oreo on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.
I think the muffins are not as fragrant as using melted butter, not as tender as using buttermilk but still soft and moist. For a healthier version, this is still very delicious.
I am submitting this post to Little Thumbs Up May 2014 - Milk host by Ah Tze of Away of Mind, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.