Honey & Chocolate Muffins August 23, 2009

I don’t know why my muffins are so hard and not so soft as those sell in the bakery. Did they add something which the book did not tell? Or my method is wrong even though I follow the instructions from the book? Can someone tell me why? All the muffins I did in the past, it didn’t rise.

Ingredients :

300g plain flour

2-1/2 tsps baking powder

Pinch of salt

50g granulated sugar

270g chocolate chips (reduce to 250g)

250ml milk

4 tbsp butter, melted

1 large egg, lightly beaten

2 tbsp honey

2 tsp vanilla essence

 

Method :

• Preheat the oven to 200 deg C.
• Arrange baking cups on baking sheets.
• Sift the flour, baking powder and salt into a large bowl. Stir in the sugar & chocolate chips. Make a well in the centre.
• Stir in the milk, butter, egg, honey & vanilla.
• Spoon the batter into the cups, filling each 3/4 full.
• Bake for 15-20 mins or until a toothpick inserted into the centre comes out clean.
• Cool the muffins on racks.

Chocolate Muffins August 16, 2009

Today I try do something new from the book title “The Chocolate Cookbook” which I borrow from the National Library. My 1st (I put some chocolate chips on top) and 2nd batch looks different. I put more for the 2nd batch and it seems to rise but not for the 1st batch.

Ingredients :

300g plain flour

75g unsweetened cocoa powder

2 tsps baking powder

Pinch of salt

125g butter, softened

250g granulated sugar

1 tbsp honey

2 large eggs

180ml milk

60g semisweet chocolate chips

 

Method :-

1. Preheat the oven 180 deg C.
2. Line with paper baking cups.
3. Sift the flour, cocoa, baking powder and salt into a large bowl.
4. Beat the butter, sugar and honey in a large bowl with an electric mixer at medium spped until creamy.
5. Add the eggs, one at a time, beating until just blended after each addition.
6. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
7. Spoon the batter into the prepared cups.
8. Bake for 20-25 mins or until a toothpick inserted into the centres comes out clean.
9. Cool the muffins on racks.

Cranberry Muffins April 26, 2009

I have this recipe from a book borrowed from the library. Forgot to write down the author and title. I didn’t really follow the steps and use my own method. I follow the 1st time and throw away as it sticks together and the butter cannot melt.

 

 

Ingredients : -

1 egg

100ml milk

75g unsalted butter, softened

150g plain flour, sifted

3 tsp baking powder

100g caster sugar

75g frozen cranberries, partially defrosted (use dried cranberries)

 

Method : -

• Beat sugar and butter together.
• Whisk egg and milk in another bowl.
• Combine the batter (egg & milk) to the sugar & butter and whisk and beat.
• Sift plain flour and baking powder together.
• Add the flour into the batter.
• Add in the cranberries.
• Spoon the mixture into the muffins cups.
• Preheat the oven at 180 deg C.
• Bake the muffins for 20 mins and leave it in the tray to cool for 2-3 mins before take out.

Chocolate Chip Muffins February 22, 2009

 

Ingredients :-

115g butter – softened

75g granulated sugar

30g brown sugar

2 eggs

175g plain flour

1 tsp baking powder

120ml milk

175g semisweet chocolate chips

 

Method :

1. Preheat the oven to 190 deg C. Grease ten muffins tins or use paper liners.
2. With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
3. Sift the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.
4. Divide half the mixture among the muffin tins. Sprinkle the chocolate chips on top, dividing them equally among the muffins, then cover with the remaining mixture.
5. Bake for about 25 mins, until lightly coloured. Leave to stand for 5 mins before transferring to a wire rack to cool.

 

I use mini cups and bake for 15 mins. 175g chocolate chips are too much for mini muffin cups.

Raisin Muffin September 7, 2008

I get the recipe from Wokking Mum. I find that my muffin is too dry like biscuits. Maybe I bake for too long. The raisin on top tastes over-cooked too. I will try it again and set my time to 20 mins. The muffin is not too sugar, just nice.

Ingredients

100g butter

50g sugar

1/4 teaspoon salt

2 eggs

250g cake flour or all-purpose flour

1 teaspoon baking powder

80g milk (I use fresh milk)

250g dried cranberries (I use 100g of raisin)

Method

1. Beat butter, sugar and salt till light.

2. Add eggs gradually and beat well each time before adding more.

3. Fold in sifted flour and baking powder into mixture.

4. Add milk slowly and mix well.

5. Stir in the raisin and mix well.

6. Pour batter into muffin cups.

7. Bake at preheated oven at 175 degree C for about 25 mins or till done.

Plum & Raisin Muffins May 2, 2008

makes 12 muffins

 

• 4 fresh ripe dark red plums, chopped
• 225g plain flour
• 2 tsp baking powder
• 100g sugar
• 100g unsalted melted butter
• 1 large egg
• 120ml buttermilk or plain milk
• 200g raisins or dried mixed fruit

 

Method

Grease muffin tins or line with muffin paper cases. Heat oven to 200 deg C.

Stft flour and baking powder in a large mixing bowl and add the sugar.

In a separate bowl, beat egg milk and melted butter together. Make a well in the centre of dry ingredients and pour in the egg mixture. Use a wooden spoon to combine the ingredients but do not overmix.

Stir in chopped plums and raisinsor dried fruit. Do not overmix.

Spoon into prepared muffin cups and bake for 20 to 25 mins. Test with skewer for doneness.

200g raisins or dried mixed fruit