Double Chocolate Muffins
With the avian flu raging south, me being the "kiasu" auntie went to the supermaket to stock up on durable food. Spent a fortune on canned foods, anitseptic hand wash and wipes, dettol...blah, blah and blah, you name it you get it in my supermarket trolley this morning. Couldn't even carry them home, have to get the supermarket to do home delivery...ai yoh...so "kiasu"!!!
On top of all those, I bought a few packets of flours, chocolates and baking ingredients, just in case if there is curfew I can still bake.
Oh yeah! Having bought the chocolates, I haven't forgotten the fact that I promised someone that I will be baking some chocolate muffins before Halloween and this is it.
Have a Dark Sugar High Friday!
Ingredients: (12 minis and 6 standards)
(A)
130g cake flour
1 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt
1/2 cup light muscovado
1/2 cup semi sweet chocolate chips
(B)
1 large egg
1/2 tsp vanilla essence
1 tbsp honey
160ml skim milk
80ml corn oil (can be a mixture of melted butter & corn oil)
25g cocoa powder
Chocolate chips topping
Optional amount of white chocolate chips
(I used white choc because my packet of Ghirardelli will be expiring in December)
(You can use some of the chocolate chips from the 1/2 cup in the recipe)
Method:
1. Sieve flour, baking powder & soda into a mixing bowl. Stir in the muscovado and salt thoroughly. Make a well in the centre of these ingredients and set aside.
2. Preheat your oven to 200C.
3 Warm the oil (butter/oil mixture) in the microwave oven, stir in the cocoa powder till well blended. Add milk into the cocoa mixture 1/3 at a time and mix well.
4. In another bowl, beat the egg, vanilla essence and honey lightly. Pour in the cocoa mixture and stir till well combined.
5. Pour this into the well in (1) and mix lightly and quickly until just moistened. Fold in the chocolate chips.
6. Fill prepared muffin tray lined with paper cups 80% full and top it with some extra chocolate chips. Bake for 20 - 25 minutes, or until a toothpick inserted in the centre of one comes up clean.
Labels: Muffins
posted by Florence @ 12:42 PM
10 Comments:
Hi Florence,
Your double chocoloate muffins looked really nice & delicious :)
Like to ask you:
1) what is muscovado?
2) what is the difference between using cake flour & plain flour? Most recipes i've seen use plain flour/self-raising flour for muffin, but realise you are different.
I'm totally new in baking. Have tried making some muffins but texture always doesn't look nice like yours. Find my texture quite dry on the top, unlike yours look kinda shiny & smooth. The bottom of my muffins also tends to get brown & dry very easily.
Hope you can help me. Appreciate & thanks so much!
Hi Cheryl,
Muscovado is a light brown sugar which is processed naturally ie free from harmful chemicals and it battles well against temperature. If you don't have muscovado, you may want to use a good quality brown sugar.
Cake flour gives the cake/muffin a finer texture.
so, what's the different about
-plain flour?
-self raising flour?
-cake flour?
i really confused about cake flour, i mea i never heard it. please explain to me. thank u very much
Hi,
Plain flour = All Purpose Flour
Self Raising Flour = Plain Flour + baking powder added.
Cake Flour is actually a type of flour that has a lower protein level than plain flour.
To get cake flour mix 80% plain flour with 20% cornstarch, that is, 80g plain flour + 20g cornstarch gives you 100g cake flour.
Hope this is of help! :)
Florence,
I made this muffin today and it was great! Thanks for your recipe.
I hope you are feeling much better now. Please take care.
Hi,
Sorry, I am quite new in baking. The corn oil mentioned in your recipe is the normal cooking corn oil u used for cooking dishes?? Thanks.
feng,
You can use any flavourless oil.
Hi florence,
Can I use extra virgin olive oil??
Regards,
feng
feng,
I used corn oil or canola oil. I always thought that extra virgin olive cannot withstand heat of more than 100C.
oh i see. Thanks. :)
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