Chocolate Chip Muffins

INGREDIENTS
350 grams (2 and 1/2 cups) plain flour
200 grams (1 cup) caster sugar
3 level teaspoons baking powder
115 grams (1/2 cup) unsalted butter, just melted and cooled
2 teaspoons vanilla extract
2 large eggs
240 ml (1 cup) buttermilk*
150 grams (1 cup) milk chocolate chips

METHOD
Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, add flour, sugar and baking powder and whisk briefly.
To a small bowl, add butter, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
Add chocolate chips. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.

NOTES
*If you don’t have any buttermilk on hand, make your own by combining 1 cup of milk with 1 tablespoon of white vinegar. Leave to curdle for 5 minutes before using.