Skip to main content

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
Labels:

Comments

  1. Angie's RecipesMay 19, 2014 at 10:25 AM

    These muffins look scrumptious, Cheah. Cinnamon sugar topping is such a nice touch.

    ReplyDelete
  2. Baking DiaryMay 19, 2014 at 12:29 PM

    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. Sokehah cheahMay 19, 2014 at 11:05 PM

      Muffins do taste great when taken warm and I like cupcakes too.

      Delete
  3. Awayofmind Bakery HouseMay 19, 2014 at 1:41 PM

    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. KimmyMay 19, 2014 at 2:08 PM

    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. Sokehah cheahMay 19, 2014 at 11:06 PM

      Yes, try adding that on top when you bake muffins next time. The crunchy top is wonderful!

      Delete
  5. Medeja- CranberryJamMay 19, 2014 at 6:00 PM

    I like things with raisins.. They would be so good for breakfast!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 19, 2014 at 11:08 PM

      These are dried cranberries and yes these muffins are great for breakfast.

      Delete
  6. ann lowMay 19, 2014 at 6:07 PM

    WOW! This muffins look delicious. By the way, may I know what is craisins? I've never heard of it before :)

    ReplyDelete
  7. ZoeMay 20, 2014 at 10:22 AM

    Hi Cheah,

    I'm admiring your muffins... especially the first picture! Their insides look so moist.

    Zoe

    ReplyDelete
  8. Nippon NinMay 27, 2014 at 6:55 AM

    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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe