January 16, 2010

Raisin & Chocolate Chips Muffins


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
80ml milk
60g sugar

Method (The Lazy Method):
  1. Pre-heat oven to 180degC.
  2. Melt butter in a saucepan, over low heat, set aside to cool.
  3. Place egg, melted butter, milk and sugar in another bowl.
    Mix until thoroughly combined. (I did it in the saucepan)
  4. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
  5. 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)
  6. 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.
  7. 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.
  8. Let them cool on a wire rack.

3 comments:

  1. Hi, Ronni, I won't suggest that you increase the amount of butter, it may affect the end result. You can reduce the sugar a little but not too much. Sugar also helps to keep the bake moist. Baking is a Science, the amount of butter, sugar plays an important part. It is better to follow recipes as closely as possible.

    Welcome to the baking world :)

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  2. Congrats on ur first post!!
    More to come, I'm sure.

    I've got an award for u at my blog, pls collect it. Thanks

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