Chocolate chip muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside. 4 cups (480g) all-purpose flour,1 ½ cup (300g) granulated sugar,4 tsp baking powder,1 tsp salt,1/4 tsp nutmeg In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine. 4 large eggs,1 cup (240ml) whole milk or 2% milk,1/2 cup (118ml) vegetable oil,4 Tbsp (57g) unsalted butter,2 tsp vanilla extract Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick! 2 cups (340g) semi-sweet chocolate chips Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.

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