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
  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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

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.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…