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
- 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
- Melt the butter, set aside.
- Sift flour with the baking powder and salt, mix in the sugar, whisk with a ball whisk to mix well.
- Add in the chocolates and craisins.
- Whisk the eggs by hand, add in milk and vanilla.
- 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).
- Use an ice cream scoop to scoop the batter into the paper lined muffin pan.
- Sprinkle with the sugar and cinnamon mixture.
- Bake in a preheated oven @ 190 deg.C for 15 to 20 mins. Test with a skewer till it comes out clean.
- Let cool in pan before removing the muffins onto a wire rack to cool completely.
- Serve warm.
- Yield : 12 Muffins
I'm linking this post to the Little Thumbs Up event, theme for this month, May is 'Milk', organised by
and hosted by Tze of Awayofmind Bakery House