Cinnamon Walnuts & Chocolate Chips Muffins

http://www.tastebook.com/recipes/3330754-Cinnamon-Walnuts-Chocolate-chips-Muffins

I was looking at this muffins recipe that used canola oil instead of butter. I thought the texture should be lighter than the usual muffins, but in my expectations of a good muffin, this texture was still teeny weeny on the dry side with a crusty top. The new thing I had learnt was the folding of wet ingredients into the dry ingredients with the importance of no over-mixing. I always worry whether I did it correctly in such baking method to yield a good muffin and this time, I guess I had done a decent job. 

Ingredients

• 140ml fresh milk
• 80ml canola oil
• 1 egg (lightly beaten)
• 50g walnuts (coarsely chopped)
• 50g chocolate chips
• 1/8 tsp salt
• 1 tsp vanilla extract

Sift together:

• 200g plain flour
• 1 tsp baking powder
• 1 tsp cinnamon powder

Directions

1. In a mixing bowl, whisk together milk, oil, egg and vanilla extract until just combined.

2. Combined and stir together sifted flour mixture, sugar and salt.

3. Pour the wet ingredients into the dry ingredients. With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined (note: stop stirring once the flour incorporates into the batter, but do check that there is no pocket of flour at the bottom of the bowl).

4. Reserve some chocolate chips and walnuts for the topping. Gently stir the rest of the chopped chocolate chips and walnuts into the batter. Do not over mix the batter (the finished batter should appear thick and lumpy).

5. Spoon batter into paper muffin cups, fill it to about 3/4 full. Sprinkle top with the reserved chocolate chips and walnuts.

6. Bake in preheated oven at 200 deg C for 25-30 mins.