This has to be the first item I baked this year if I recall correctly. The opening item of the year was supposed to be a chiffon cake but I simply did not have the courage to beat the eggs to the right "stiffness" when I woke up this morning. After much deliberation and hunger, I chose a supposedly easy recipe from HHB's site - Raisins & Chocolate Chips Muffins.
It seemed easy enough, just whipped everything in a saucepan, into the paper cups and out of my easily overheated oven in 20 minutes. Since I do not have muffin cups or tins at the moment, with only cupcake paper cups, I ended up with cupcake looking muffins instead.
No lunch for me in the end after woofing down 2 muffins (Hubby had 2 in the morning as well) and 2 more for me at tea break. In the end, Hubby was happy, I was happy. :D
As a note to self, the next time I'm doing this, I'm going to add a bit more butter to give them more moisture and definitely less sugar as I can't take sweet stuff too well.
Oh, this recipe goes very very well with a nice cup of English tea on a cool afternoon.
Recipe: (makes 6 cupcake sized muffins)
Adapted from HHB. I halved everything.
125g plain flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
1/4 cup raisins (I used 1/2 cup raisins instead)
1/2 egg, beaten (I followed HHB and omitted this. Haha.)
30g unsalted butter, melted
Method (The Lazy Method):
- Pre-heat oven to 180degC.
- Melt butter in a saucepan, over low heat, set aside to cool.
- Place egg, melted butter, milk and sugar in another bowl.
Mix until thoroughly combined. (I did it in the saucepan)
- Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
- Add chocolate chips, raisins and mix with a spatula. Make a well in the centre.
(I sieved the ingredients and added the choco chips & raisins in the saucepan again, see step 3)
- Pour the liquid mixture into the flour. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. DO NOT over mix.
- Spoon batter into paper muffin cups. Bake for 15~20mins (mine took almost 25mins) until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
- Let them cool on a wire rack.