Chocolate Chips Ginger Muffins

I got this recipe from Audrey. This is definitely a keeper for me. I love love love ginger. The muffin is soft and moist. The ginger and chocolate are perfect combination.

Makes 10 regular size muffins.

175g self-raising flour
1/4tsp salt
1tsp baking soda
100g dark brown sugar
1/4cup maple syrup
1 egg
50g young ginger minced finely
85g unsalted butter
110ml water
100g chocolate chips

1. Preheat oven to 180 degree.
2. Sift flour, baking soda and salt together. Take 1 tbsp of flour and mix it with the chocolate chips. (for coating so the chocolate chips won’t sink to the bottom)
3. Melt the butter and water together.
4. Whisk the brown sugar and maple syrup together till the color becomes lighter.
5. Whisk in the egg. Follow by the ginger.
6. Whisk in the warm butter mixture.
7. Whisk in the flour gradually. Continue to whisk for a while to incorporate more air. Finally fold in the chocolate chips.
8. Scoop the batter and fill the liner till about 4/5 full. Bake for about 20-25mins or till skewer comes out clean.
9. Cool on rack.

Banana Chocolate Chips Muffins

Adapted this recipe from Florence. The texture is rather dense and a little bit on the dry side. Anyway, below is my version. I had baked this for parents’ day, a whole lot of more than 70 muffins/cupcakes in total. Had done another version which is lychee, that is very very yummy, a must try recipe.

Makes 12.

Ingredient (A):
100g cake flour
100g hongkong flour
1/2tsp baking soda
1/2tsp baking powder
1/4tsp salt
40g caster sugar
40g brown sugar

Ingredients (B):
185g banana, mashed
2tbsp honey
70g plain yogurt
50ml milk
2 eggs
40ml butter, melted

Chocolate covetures

1. Preheat oven to 180 degree.
2. Sieve flours, baking powder and baking soda together. Combine ingredients (A) together.
3. Combine ingredient (B) together.
4. Pour (A) into (B), mix till just combined.
5. Spoon batter to about half full, sprinkle some chocolate covetures in and add in some more batter to about almost 90% full
6. Bake for 20 – 30 mins till golden brown or skewer comes out clean.

Low-fat Cherry Muffins

I adapted this recipe from She Bakes and She Cooks. Originally was known as Blueberry muffins but I don’t have blueberry, hence I replace with fresh cherries. Ricky said it was quite different from my usual ones. Yes, this is a muffin not cupcake. The look itself is already very delicious. But the selling point is that it is very healthy too. It calls for quite little butter.

This will be better with fruits that has stronger flavor, like blueberries, rasberries, etc. The muffins was soft and quite dense but feel its a little bit dry side. I think by changing the fruits used will enhance it further.

I love polka dot (regular size)

Mini size – My favorite checkered

Topping
45g plain flour
1tbsp caster sugar
1tbsp brown sugar
¼ teaspoon ground cinnamon
25g cold unsalted butter, cut into small pieces.

For the muffins:
115g salted butter, at room temperature
100g caster sugar
50g brown sugar
2 eggs
360g plain flour
4tsp baking powder
1 cup milk
1½tsp vanilla extract
cherries

Preheat the oven to 190 degree. Line 12 muffins liners.

Topping:
To make the topping, stir together the flour, sugar, brown sugar, and cinnamon in a small bowl. Using rubbing in method, rub the butter with fingertips into the dry ingredients just until coarse crumbs form.

Muffins:
1. Using electric mixer, cream butter and sugar together until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. Combine and sieve together the flour, baking powder.
5. Add vanilla to milk.
4. Add the dry ingredients to the butter mixture in 3 increments, alternating with the milk. Stir just until evenly moistened.
6. Using a large rubber spatula, gently fold in the cherries just until evenly distributed, no more than a few strokes. Do not overmix.
7. Spoon the batter into each muffin cup, filling it to almost full cup. Sprinkle each muffin with some topping.
8. Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack.

Makes 12 muffins.

Simple Chocolate cupcake

After having a basic cupcake recipes, thought to do a simple chocolate cupcake. Results was better than what I expected, it was quite chocolaty, texture is light and bouncy.

Makes 16 cupcakes

125g unsalted butter
30g cocoa powder
1 cup chocolate milk
2 eggs (room temperature)
280g caster sugar

170g cake flour
1tsp baking powder
1/2tsp baking soda

Preheat oven to 180 degree.
Melt butter in microwave.
Add the cocoa powder to the melted butter and mix well.
Combine, cocoa mixture, eggs, sugar and milk together using either a whisk or electric beater.
Sift cake flour, baking powder and baking soda together.
Add in the flour mixture in 2-3 portions to the cocoa mixture and mix well.
Scoop the batter into the cupcake liners. (I did weigh them which is about 50g of batter each)
Bake for about 20mins or till the skewer comes out clean.

Chocolate Blueberry Cupcake

Last weekend, I had hubby to take care of Atalie so that I can do some baking. Been sourcing around, with ideas from here and there, I came up with this. Sorry, I didn’t take any pictures as I was too tired after a few hours of baking.

The cupcake was good and refreshing. Something different from what I would usually bake. Texture wise, it’s soft and crumbly. Will definately bake this again. Probably will try out a few other more blueberry recipes, so I can quickly use up the blueberry filling that I have. I bought the blueberry filling from Phoon Huat, I must say that it is quite good. Not too sweet, taste is just right.

If you see from my to-bake-list, I’m going to also attempt to bake some cut-out cookies/shortbread. I have some recipes that I have baked before, but it’s good to try more recipes. And as I’ve just bought a new gadget, a lettering imprint set from Germany, suppose it will turn out to be interesting. =) Will update soon ya.

Ps: Some time last year, I had baked some white chocolate cookies. After trying out, I had the combination that I like which I find it close to Subway cookie, will post the recipe here soon too.

Chocolate Blueberry Cupcake

Makes 12 regular
100g Self-raising flour
1/2 tsp Baking soda
25g cocoa powder
75g chocolate, chopped
100g unsalted butter, at room temperature
60g caster sugar
40g brown sugar
2 eggs, at room temperature
12 tsp of blueberry jam/filling

Preheat oven to 180 degree.

Melt chocolate block, either microwave or water bath and leave to cool.
Beat butter and sugars together till pale and fluffy. Then beat in 1 egg at a time.
Sift flour, soda and cocoa powder into the mixture and fold well.
Stir in melted chocolate.
Scoop mixture in the cups, add in the blueberry, follow by another scoop of mixture to about 3/4 full.
Bake for about 20 minutes or till skewer comes out clean.