Skip to main content

Choc chip muffins ~ 巧克力玛芬

I find that muffins baked with oil, stay soft and moist and can keep longer especially in winter.  Also it's more convenient as vegetable oil is readily available.  To enjoy a warm muffin, just heat it up in the microwave for  a few seconds and it will taste as if it's freshly baked from the oven.



Choc Chip muffins  巧克力玛芬
Ingredients
  • 300 gm self-raising flour (sifted)
  • 65 gm cocoa powder
  • 180 gm caster sugar
  • 100 gm dark choc chips
  • 30 gm white choc chips
  • 1/2 cup oil
  • 2/3 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • pinch of salt
Method
  1. Combine sifted flour, cocoa powder, sugar, salt, dark and white choc chips in a large bowl.  Whisk well and make a well in the centre.
  2. In another bowl, whisk oil, milk, vanilla and eggs.
  3. Pour the wet ingredients into the dry ingredients, mix till just combined
  4. Scoop the batter, 3/4 full into cupcake liners in a muffin pan.
  5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins.  Test with a skewer till it comes out clean.
  6. Let muffins cool in pan for 10 mins., remove and let cool on a wire rack.
  7. Serve warm.
  8. Yield :  12 muffins

Labels:

Comments

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe