Skip to main content

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
Labels:

Comments

  1. Angie's RecipesMay 19, 2014 at 10:25 AM

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

    ReplyDelete
  2. QembarDelitesMay 19, 2014 at 12:29 PM

    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. Sokehah cheahMay 19, 2014 at 11:05 PM

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

      Delete
  3. Awayofmind Bakery HouseMay 19, 2014 at 1:41 PM

    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. KimmyMay 19, 2014 at 2:08 PM

    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. Sokehah cheahMay 19, 2014 at 11:06 PM

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

      Delete
  5. Medeja- CranberryJamMay 19, 2014 at 6:00 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMay 19, 2014 at 11:08 PM

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

      Delete
  6. ann lowMay 19, 2014 at 6:07 PM

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

    ReplyDelete
  7. ZoeMay 20, 2014 at 10:22 AM

    Hi Cheah,

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

    Zoe

    ReplyDelete
  8. Nippon NinMay 27, 2014 at 6:55 AM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe