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Category Archives: Muffins

Durian Muffin


Durian Muffin 榴莲松糕


This is definitely for durian lovers only. The muffin is very soft even on the third day. The aroma from the durian is quite dominant, plus the pure durian flesh in the centre, it tastes heavenly!

Ingredients: (yield 12 medium size muffins)
(A)
160g plain flour (I used 180g superfine flour)
120g sugar (I cut down to 100g)
1½ tsp baking powder
Pinch of salt (optional)
(B)
120g butter (melted)
120g milk (I added extra 1tbsp water)
2 eggs (lightly beaten)
1 tsp vanilla extract
(C)
1 cup durian flesh (use a fork to mash the durian flesh)

Method:
1) Preheat oven to 180C, prepare muffin cup or line muffin tray with paper liners.
2) In a large bowl, sift and mix together (A). In another bowl combine and mix (B).
3) Make a well in the centre of (A) and add in (B), stir till just incorporated (use a spatula to fold from bottom to top and use the other hand to turn the mixing bowl at the same time).
4) Add about half of (C), mix till combined (do not over mix). Batter should be a bit runny.
5) Fill up each muffin cup with the batter till 50% full, add 1 tsp of the remaining durian flesh, then top with the batter till 80% full.
6) Bake for about 20 – 25 mins or till a toothpick inserted into the centre of muffin and come out clean. Remove muffin from muffin tray and cool on wire rack.

Note:
My muffins were cooked in 20 mins time but the top crust still looked quite pale, I switched to top fire and baked for another 2 – 3 mins to get golden brown crust.

Recipe reference: http://www.mykitch3n.blogspot.com/2008/08/durian-muffin.html (recipe had been modified)

http://angelcookbakelove.blogspot.com/2009/07/calling-all-durian-lovers-durian-muffin.html

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Posted by on September 7, 2011 in Cakes, Muffins

 

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Nigella’s Chocolate Chocolate-Chip Muffins 【Nigella的】双重巧克力松糕

The cocoa powder used in this recipe is only 2 tbsp that is equivalent to 10g, 4% of the plain flour amount. If you have made other chocolate muffin or cake before, you may have noticed the cocoa powder ratio in this recipe is very low. I think that is the beauty of this recipe; the not so chocolaty batter is balanced by the generous amount of chocolate chips.

However, if you like your muffin to be super chocolaty, you can always increase the amount of cocoa powder.

Ingredients: (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar (I used 170g)
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract

Method:
1) Preheat the oven to 200 deg C.
2) Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well.
3) Pour all the liquid ingredients into a measuring jug and mix well.
4) Add the wet ingredients to the dry ingredients and mix together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5) Spoon the batter into paper muffin cases.
6) Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.

Note:
I lowered the oven temperature to 180C after 10 mins of baking when I noticed the top started to crack.

http://angelcookbakelove.blogspot.com/2010/07/nigellas-chocolate-chocolate-chip.html

 
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Posted by on September 7, 2011 in Cakes, Muffins

 

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