Chocolate Muffins - Orders (2014)

 Ordered by my colleague, Chin 7 Sep 2014

Ordered by my colleague, Jhoanne 29 Sep 2014

Almond Apple Muffins

I love this recipe as it's easy to make without the use of electric mixer. It's definitely a healthy bake as it has the use of apple and vegetable oil. My first bake was not sweet enough so I have added sugar to my 2nd lot and it's perfect!

Ingredients 

150g Ground Almond
1 tsp baking powder
2 large eggs
2 tbsp vegetable oil
1/2 tsp ground cinnamon
1 tsp honey
50g Sugar

1 red apple (cut into small cubes)
Raisins (optional)

Directions

1. Preheat oven to 160 Deg C and prepare 16 mini muffin fillers.
2. In a large mixing bowl, combine the ground almond and baking powder together.
3. Add eggs, oil, ground cinnamon, honey and sugar to form a batter.
4. Fold in apples and raisins and spoon the batter into the prepared muffin fillers.
5. Bake for 30 mins until skewer inserted is clean and the crust are nice and golden.

Raisin & Cranberry Bread

I was actually planning to make Mexican Raisin Bun but when I spotted this recipe at the back of bread flour packet, I decided to give it a try. The steps were very easy to follow and not many ingredients required too. However, I felt the texture was not as soft as bread but more of a cake texture. The taste with Raisins, Cranberries and Almond added great flavor to the loaf. The other constraint is I did not have the right mixer to mix the dough, so I will do my next bread once I get hold of one soon. 

Ingredients

300g Bread Flour
7g Yeast
100g water
50g sugar
2 eggs

80g butter

Raisins
Almond Flakes

Directions

1. Put all ingredients into mixing bowl except butter and mix well.
2. Add butter and mix to a soft dough.
3. Cover the dough with cling film and rest 1 hour.
4. Turn the dough out on a lightly flour surface.
5. Flatten the dough and sprinkle raisins on it.
6. Roll up the dough and put into baking tin and sprinkle almond flakes on top.
7. Cover the dough and leave to rise at room temperature for 1-1.5 hr until the dough has risen to the top of the tin.
8. Bake the loaf at 180 Deg C for 35-40 mins or until golden brown.

Cranberry Muffins

I wanted to try out my portable oven if I can do other baking and I found this recipe (from Kenneth Goh) to do my experiment. After a few experiences using the oven, I felt the need to lower the temperature at least by 20 Deg C as stated by the recipe. Indeed, it came out with a nice texture and satisfactory dome! 

This recipe also has condensed milk which I have never used in my cakes before and I was curious how it will taste. Surprisingly, it tasted yummy and the combination with cranberries made it excellent (a mixture of little sweet and sour). I really love these muffins alot and just couldn't stop craving for more.

With slight modifications

Ingredients

145g plain yogurt
150g melted butter
200g self-raising flour
170g condensed milk
10g caster sugar
50g cranberries
2 eggs

Directions

1. Preheat oven to 160 Deg C and prepare 14 medium muffin paper cups.
2. Put melted butter, condensed milk, yogurt and eggs in a bowl, stir until well combined. 
3. Sift the flour and add the sugar in another bowl. Make a well in the centre of the bowl. Add the liquid ingredients followed by the cranberries. Stir using a tablespoon until well mixed. A bit of lump is acceptable in muffin preparation.
3. Transfer the batter into the muffin cups. Heat the preheated oven of 160 Deg C for 20 mins or until a skewer inserted in the centre of the muffins come clean.

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