Chocolate Chip Muffins

Making muffins from this recipe is so simple and the outcome will not let you down. Hopefully!

The recipe is taken from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine

INGREDIENTS:
(Make 12)
100g soft margarine
225g caster sugar
2 large eggs
150mL whole milk natural yogurt
5 tbsp milk
275g plain flour
1 tsp baking soda
175g dark chocolate chips

METHOD:
1. Line 12 muffins pan with paper cases.
2. Place the margarine and sugar in a large mixing bowl and beat with a wooden spoon until light and fluffy. Beat in the eggs, yogurt and milk until combined.
3. Sieve the flour and baking soda together and add to the mixture. Stir until just blended.
4. Stir in the chocolate chips, then spoon the mixture into the paper cases and bake in a preheated oven, 190 degree Celsius, for 25 minutes or until a fine skewer inserted into the center comes out clean. Leave to cool in the pan for 5 minutes, then turn out on to a wire rack to cool completely.

Vanilla cupcakes with Glace Icing

The cupcakes are made for the ‘majlis solat hajat’ before the final exam, the last exam for me and my batch. Yeay!

Adapted from Exclusively Food.

Cupcakes

INGREDIENTS:

120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk

METHOD:

1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle of the oven.

2. Line twelve 1/3-cup capacity muffin pan holes with cases.

3. Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.

4. Add one egg to the butter mixture and beat for about a minute. Stop the machine and scrape down the side and base of the bowl. Repeat with remaining egg.

5. Sift about half the flour (about 2/3 cup) over the butter mixture. Stir with a spoon or beat with the electric mixer/beaters on very low speed until the flour is just incorporated.

6. Add about half the milk (about 1/4 cup) and stir or beat on very low speed until just combined. The mixture will probably look curdled at this stage. Repeat the process with the remaining flour and milk. Do not over mix the batter.

Divide the mixture evenly among the cases (about 1/4 cup batter per case).

7. Bake for about 20 minutes, until the cupcakes are light golden. When they are ready, a skewer or thin-bladed knife inserted into the centre of a cupcake will come out without any batter attached, and the cupcakes should spring back when lightly pressed in the centre.

8. Allow the cupcakes to completely cool before placing the icing.

Glace Icing

INGREDIENTS:
175g (1 1/4 cups) pure icing sugar, sifted
5g (1 teaspoon) butter, softened
22ml (1 tablespoon plus 1/2 teaspoon) boiling water

METHOD:
1. Stir icing sugar, butter and boiling water together in a small bowl until smooth.
2. Use icing immediately. If it starts to set before you have finished icing the cupcakes, stir in a few drops of hot water

Sugar Donut Muffins

Here is an easy-breezy recipe from Baking Bites. Try it!

INGREDIENTS:

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg (I replaced this with ground almond)
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

METHOD:
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Makes 10 muffins.