Ingredients:

• 2 cups – all-purpose flour
• 1/2 cup – Sugar
• 1/2 cup – Canola Oil
• 1/2 cup – chocolate chip or chunks (semi-sweet)
• 1 heaped tbsp – instant coffee granules
• 1 tsp – vanilla extract
• 1 cup – Milk (room temperature) (1 tbsp extra if the batter is too thick for mixing)
• 1 tsp – Apple cider Vinegar (you can use white Vinegar too)
• 1 tbsp – baking powder
• Salt – to taste

Method:

1. Preheat the oven to 375 degree F.
2. Line the tray with parchment. Measure 1/2 cup of milk.
3. Stir in the coffee granules, mix to dissolve.
4. Stir in the rest of the milk with vinegar and keep aside.
5. In a large mixing bowl, stir together the flour, sugar, baking powder and salt.
6. Mix well with the whisk.
7. Now in the centre of the flour mixture, make a well.
8. Add the milk mixture, milk vinegar mixture, oil and vanilla.
9. Mix together until the batter is just moistened.
10. Don’t over mix it.
11. Now fold the chocolate chip or chunks.
12. Use the ice cream scoop and scoop it in the parchment sheet.
13. Leaving a gap between each muffin.
14. Bake for 20 to 25 minutes. (Mine was ready in 20 minutes)
15. It should be a nice golden colour at the bottom and the top.
16. Immediately transfer to a cooling rack.
17. You can store in a plastic airtight container.
18. Recipe courtesy: Dishes from My Kitchen
19. http://www.dishesfrommykitchen.com/