These days its been raining so much that I had to drive to and from work. Most of the days I end up getting stuck in traffic and by the time I reach home I dont feel like adventuring into anything other than meals.. Yesterday I decided to beat the traffic by leaving early instead and glad it did almost work (got stuck in traffic for just 5 minutes that's an achievement :)). When I reached home I realized that my laptop had succumbed to death just last night and I had to revive it before I can continue my work from home. So while my laptop was getting its life I decided to bake these ones especially with almonds because these days I have become little forgetful. They say almonds help improve memory :D now is the time to see if they can :) Thankfully my laptop has become as good as new and working even better than what it was like when it was new. I give credit to win7 and also to the fact that I kept it light unlike those whole bunch of installs that came from Dell. Now I am looking forward to see if my memory can come back after this almond's dose :) So here I am sharing this extremely simple recipe of these delicious cakes I made.
Ingredients
1 Cup Butter
2 Cup Sugar
4 Cup Maida
2 Cup Choco-chips
3/4 Cup Almonds
1 Cup Milk
4 Spoon Brown Sugar
2 Spoon Vanilla Essence
1 Spoon Baking Soda
1/2 Spoon Baking Powder
2 Eggs
Salt to taste
Method
- In a bowl beat sugar and butter till its fluffy.
- Add in eggs and beat again.
- Add in vanilla essence, milk and beat till creamy, fluffy mixture is formed.
- Add in maida, baking soda, baking powder and salt to taste and mix in with light hands till everything is nicely accommodated in the egg-butter-sugar mixture.
- Add in 1.5 cups of choco-chips and mix lightly. Keep aside
- Chop almonds to coarse pieces and mix them with brown sugar and remaining 1/2 cup choco-chips. Keep aside
- Preheat oven to 350F/180C.
- Grease muffin pans and fill them in with the batter to 2/3rd level each.
- Sprinkle the almond-chocochip-sugar mixture on all these muffins equally.
- Bake the muffins at 350F/180C for 25 minutes.
Notes
I used raw almonds and sprinkled them on top instead of mixing it in the batter. The almonds were roasted amazingly while the cake baked.
I also mixed in brown sugar and chocochips with the almonds because I thought it would give nice sweetness to the cake while taking a bite. And guess what it really worked :)
