Skip to main content
logo
Food Advertising by

Mixed Choc Craisin Muffins


I had some leftover white and black chocolates which had been hibernating in the fridge for quite a while.  So thought it a good idea to dump them with some craisins into a basic Muffin recipe and create a Mixed Choc Craisin Muffin for my afternoon tea.   I added a sprinkling of granulated sugar and cinnamon on top and this gave the added crispy, sweetish crunch...mmmm.   Saved some leftovers for breakfast and after popping them into the oven toaster, they tasted just as good!





Recipe for Mixed Choc Craisin Muffins

    Ingredients

    • 2 eggs
    • 260 gm plain flour
    • 2.1/2 tsp baking powder
    • 80 gm caster sugar
    • 1/2 cup/113 gm melted butter
    • 1/8 tsp salt
    • 1.1/2 tsp vanilla
    • 160 ml milk
    • 1 cup of white and dark chocolate and craisins
    • 1 Tbsp  granulated sugar + 1/2 tsp cinnamon
    Method
    1. Melt the butter, set aside.
    2. Sift flour with the baking powder and salt, mix in the sugar, whisk with a ball whisk to mix well.
    3. Add in the chocolates and craisins.
    4. Whisk the eggs by hand, add in milk and vanilla.
    5. With a spatula, fold in the wet ingredients along with the melted butter into the dry ingredients.  Stir until just moistened and combined.  (Do not overmix).
    6. Use an ice cream scoop to scoop the batter into the paper lined muffin pan.
    7. Sprinkle with the sugar and cinnamon mixture.
    8. Bake in a preheated oven @ 190 deg.C for 15 to 20 mins.  Test with a skewer till it comes out clean.
    9. Let cool in pan before removing the muffins onto a wire rack to cool completely.
    10. Serve warm.
    11. Yield :  12 Muffins






     I'm linking this post to the Little Thumbs Up event, theme for this month, May is 'Milk', organised by
    Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
    and hosted by  Tze of  Awayofmind Bakery House

Comments

  1. These muffins look scrumptious, Cheah. Cinnamon sugar topping is such a nice touch.

    ReplyDelete
  2. Looks wonderful and I love the crunch of the sugar on top too....a healthy muffin for breakfast is good but I somehow still prefer the rich buttery cupcakes lol!

    ReplyDelete
    Replies
    1. Muffins do taste great when taken warm and I like cupcakes too.

      Delete
  3. Oh my! I was captured by your muffin texture!! I believe it has a very nice aroma from the cinnamon sugar!

    Thanks for linkup with Little Thumbs Up!

    ReplyDelete
  4. Hi Soke Hah, great idea to add cinnamon and sugar as topping for these muffins. I can imagine the aroma coming from the oven. Will keep in mind when I'm baking muffins.

    ReplyDelete
    Replies
    1. Yes, try adding that on top when you bake muffins next time. The crunchy top is wonderful!

      Delete
  5. I like things with raisins.. They would be so good for breakfast!

    ReplyDelete
    Replies
    1. These are dried cranberries and yes these muffins are great for breakfast.

      Delete
  6. WOW! This muffins look delicious. By the way, may I know what is craisins? I've never heard of it before :)

    ReplyDelete
    Replies
    1. Thank you. Craisins are dried cranberries.

      Delete
  7. Hi Cheah,

    I'm admiring your muffins... especially the first picture! Their insides look so moist.

    Zoe

    ReplyDelete
  8. Looks so good! I don't have raisin but I have craisins! I feel so lucky!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…