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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …