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White & Black Muffin

If there is a way I can insert a clip that releases the fantastic smell of fresh baked muffins I would. This is one of the best muffins I'd ever made!

2
Cups All-Purpose Flour
1
Tbsp Baking Powder
½
Tsp Salt
12
Ounces of White Chocolate Chip and Dark or Regular Chocolate Chip
4
Tbsp / ½ Stick Butter
1
Egg
½
Cup Sugar
¾
Cup Milk
1
Tbsp Vanilla Extract

1. Preheat the oven to 375F or 190C. Prepare the muffin tins by either spraying with nonstick spray or coat it with a layer of butter.

2. Place 4 ounces of chocolate chip and all the butter in the top of a double boiler ser over simmering water. Alternately, place the chocolate and butter in a heatsafe bowl that fits over a small pot of simmering water. Stir constantly until half the chocolate and butter is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring until the mixture is smooth. Cool for 10 minutes.

3. Sift the flour, baking powder and salt in a medium bowl.

4. In a large bowl, whisk the egg and (I used brown sugar) sugar until think and pale yellow. Whisk in the cooled chocolate mixture until smooth, then add the milk and vanilla extract and stir gently.

5. Stir in the flour mixture until moistened. Fold in the remaining chocolate chips.

6. Fill muffin tins ¾ full. Bake for 20 minutes!

It will overflow beautifully if you fill the tins till ¾. ENJOY (:

Reference:
Bruce Weinstein & Mark Scarbrough (2004) The Ultimate Muffin Book. USA: Harper Collins Publishers. 212–213.