It’s almost 7 months now since I’ve left my full time job. It feels like yesterday.
Frankly I can’t remember much of the first two months without a job, except that I visited Seoul in August and received a free suana treatment from Korea’s summer. The next two was spent as a temporary executive at another educational institute. December and January was a frenzy of baking for Christmas and Chinese New Year – tiring yet fun and very satisfying 🙂
And here I am now, wondering again what it’ll be next. It’s been an amazing experience and I feel blessed to have this opportunity to slow down these few months, have the time to do things I want to – play, read, reflect, bake, craft, spend time with love ones. On the flip side, I do miss the interactions with my ex-colleagues in the office. It says a lot being an introvert, but that’s also because I had some really wonderful colleagues. I hope my next workplace will have awesome people too.
For now I’ll enjoy being rich not monetary wise, but in time. *grin*
This next recipe is an attempt to finish up my buttermilk (again!). I’m glad I tried it, these muffins are delicious and not-too-sweet, and it is exactly as Dorie wrote in her book, “These slightly sweet goodies straddle the divide between cupcakes and muffins and can be served as easily for tea as for brunch.” I wholeheartedly agree!
I used semisweet chocolate (53% cocoa) instead of bittersweet chocolate (>60% cocoa) as stated in the recipe. I have a slightly sweeter tooth so that worked out for me. I also added in more chocolate in the muffins so that every bite brings delicious chocolate bits 😀 When the muffins are hot from the oven, the chocolate bits are melty and gooey (just be careful not to burn your tongue)!
Adapted from Baking From My Home to Yours by Dorie Greenspan's Chocolate Chocolate Chunk Muffins
- 6 tbsp (85g) butter
- 2/3 cup (120g) semisweet or bittersweet chocolate, chopped
- 2 cups (250g) all purpose flour
- 2/3 cup (140g) sugar
- 1/3 cup (30g) cocoa powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 cup (240ml) buttermilk
- 2 eggs
- 1 tsp vanilla extract
1. Preheat the oven to 180°C / 375°F. Line or butter your muffin pans.
2. Melt both the butter and half the chocolate together over a pan of simmering water. You can also do this with the microwave 🙂 Once melted, leave aside to cool.
3. In a large bowl, sift together the flour, sugar, cocoa, baking powder and baking soda.
4. In a separate bowl, whisk together the buttermilk, eggs and vanilla until well combined.
5. Pour both the chocolate and buttermilk mixtures into the flour mixture, gently mix this until it just comes together - the batter will be lumpy and that's okay! (If you mixed it till it's smooth, means it's overmixed and your muffin will come out hard.)
6. Stir in the remaining chocolate (I added a bit more extra chocolate here!), and spoon the batter into your cupcake pan.
6. Bake for 15 - 20 minutes, or until a toothpick inserted in the middle of a muffin comes out with moist crumbs.
7. Remove from oven and leave the pan to cool for 5 mins. After that, remove each muffin from its mould and leave to cool completely.