Tuesday, December 14, 2010
CHOCOLATE CHIPS MUFFIN
Muffin mixtures are very quick and easy to make. It is important not to over-beat the batter too much. Ensure that all ingredients are all well blended. You can actually use cake recipes to make muffins. Muffins are easier to bring along when you are at work, in the car, picnic trip or in school compare to cakes which requires cutting, paper plates or tissue paper which create lots of hassle. The inner texture is soft, a little moist and spongy. Muffins with tea or coffee are a great treat during tea-time.
150g SR flour
3 tablespoon icing sugar ( 60g )
120ml skimmed milk ( I used soymilk )
2 tablespoon margarine ( 80g )
1 large egg - beaten
1 teaspoon vanilla essence
15g raisins- chopped into dices
15g red cherries- chopped into dices
15g chocolate chips
Preheat oven at 180C. Line muffin paper cups into muffin tray or foil cake cups. Sift flour and icing sugar in a big mixing bowl.
Rub in margarine and knead with your fingertips until it resemble breadcrumbs. It should look like the above picture. It should be dry not wet.
Pour in skimmed milk or soymilk and stir well with a fork. You needn't use a cake mixer.
Add in beaten egg and vanilla essence. Mix well but don't over-beat the batter.
Add in chopped raisins and red cherries. Stir again.
Scoop some batter into muffin paper cups until 2/3 full. Sprinkle some chocolate chips on top.
Bake at 180C for 25 minutes. Use a toothpick or cake tester to test the muffin inner texture. It should comes out clean. If it is wet, bake for another 10 minutes.
Makes around 8 pieces depending on your muffin paper cups size.