Chocolate Chip Muffins

I stumbled upon The English Kitchen and know that Marie makes a lot of good muffins. You may visit her blog to know what she bakes recently.

I have chosen this Chocolate Chip Muffins as my nieces like chocolate chips very much.

Some changes were made to the recipe :

1. Less sugar was used because the chocolate chips that I bought are quite sweet. 

2. Evaporated creamer was added instead of milk

3. No walnut in the muffins.

Chocolate Chip Muffins ( 10 muffins)

A . Dry ingredients: ( Stir until all well blended in a bowl )
200 g flour
50 g sugar
2 tsp baking powder
1/2 tsp salt
180 g chocolate chips

B. Wet Ingredients: ( Stir well in another  bowl )

2  large beaten eggs ( about 70 g each)
150 ml evaporated creamer / milk
100 ml melt butter or 1/2 cup melt butter
1 tsp vanilla essence


Method:
1. Pre-heat the oven to 200 C .
2..Pour B into A  -----> stir together until combine and look lumpy.
3. Spoon batter into the paper cups.
4. Baking temperature - 200 C.
     Baking time : 20 mins

Apple, Carrot and Coconut Muffins

I always think that it is much easier to make muffins than making cakes although their texture is different.

It is my first time to make this apple, carrot and coconut muffins. The recipe is adapted from the book " Muffin Galore" ( Catherine Atkinson ). 

The combination of these ingredients makes very moist muffins. The actual recipe makes 12 muffins but I only make half of these.

( All dry ingredients - mixed well)

Apple, Carrot and Coconut Muffins :
Dry ingredients:
75 g plain wholemeal flour
75 g white flour
50 g brown sugar
1 tsp baking powder
1/8 tsp bicarbonate of soda
1 tsp cinnamon powder
100 g carrot ,finely grated
100 g dried apple, chopped (  I used fresh apple)
30 g raisin, chopped
25 g walnut , chopped
50 g flake coconut

Wet ingredients: ( I have made some changes here as I didn't have buttermilk )
The actual recipe needs 63 ml buttermilk , 63 ml milk  1 egg and 1 tsp vanilla extract)

I substitued the above ingredients as below :
50 g melted butter
70 ml milk
1 slightly beaten egg
1 tsp vanilla extra

Method:
1. Preheat oven to 180 C/ 350 C  Gas mark 4. ( I used 190 C as I thought that this muffin is quite moist and it needs higher temperature ) . Grease a 6-cup muffin tin with paper muffin case.
2. Mix dry ingredients + wet ingredients , mix briefly until just combine.
3. Baking time : 25- 30 mins .

Voila ! My tea time : A cup of tea and an apple, carrot and coconut muffin, yummy !

Apple Walnut and Sunflower Seeds Muffins

I made muffins for breakfast again.

This time is apple walnut and sunflower seeds muffins.

I didn't put too much sugar as I don't like them too sweet.

Breakfast Menu :

 An Apple Walnut and Sunflower seeds muffin.

A Mug of Coffee

Apple Walnut and Sunflower Seeds Muffins: ( 6 muffin pans)

Dry ingredients: ( Mixed well )

200 g flour

2 tbsp castor sugar ( 40g)( You can increase sugar content according to your own taste)

2 tsp baking powder 

50 g chopped and roasted ( or pan fried ) walnut

50 g sunflower seeds

Liquid Ingredients: ( mixed well)

2 Beat eggs ( 70 g each)

1 apple , cut into chunk ( 160 g each before it is skinned and cored )

90 ml water

3 tbsp corn oil ( =30 ml)

Method :

1. Mix dry ingredients + liquid ingredients into lumpy mixture.

2. Oven temperature : 180 C ( Middle rack , upper and lower heat).

3. Time : 35 mins ( muffins become golden in colour ).

Tea Break - Moist Banana Muffins

Banana is the easiest fruit to get in the tropical country in Malaysia.

The sweetness of a ripe banana and the aroma will make the best banana muffins.
These moist banana muffins bring a relaxing tea break with a cup of black coffee.

Moist Banana Muffins for a 6-muffin pan :


Dry ingredients A : （ Mix evenly )
230g flour + 1 tsp baking powder +1/8 tsp bicarbonate of soda
200 g mashed banana ( 4 bananas without skin)
20 g castor sugar


Wet ingredients B:  ( Mix well ）
1 beaten eggs (70 g each )
100 ml milk or water
30 ml corn oil
A drop of banana essence ( optional)
A pinch of salt (optional)


Method :
1. Preheat the oven . Coat the non stick muffin pan with butter or margarine. 
2. Pour ingredient B into ingredient A.
3. Stir less than 15 strokes until mixture become lumpy.
3. Oven temperature : 190 - 200 C 
4. Time : 40 - 45 mins