Banana Chocolate Chips Muffins

Easy peasy. No mixer. My kind of recipe

Recipe is from Guai Shu Shu, modified a little and sans the cream cheese filling

What you need:

150g melted butter
200g plain flour
100g caster sugar
50g brown sugar
150g banana
20g milk
3 eggs, lightly beaten
1/2tsp baking soda
1tsp baking powder
1/2tsp cinnamon
a handful of semi sweet choco chips

Method:

1. Preheat oven to 180degC. Prepare muffin tin with the wrapper. I used 12 cupcake cases 
2. Mash banana using fork. Mix in butter, eggs and milk. Stir until quite foamy. Set aside
3. In another bowl, mix in all dry ingredients, flour, both sugars, baking soda, baking powder and cinnamon. Stir together
4. Make a hole in the centre of the dry ingredients and slowly pour in banana mixture while stirring gently. Do not overmix. I usually fold it instead
5. Scoop batter into the cupcake cases, 3/4 full. Scatter some choco chips on top and lightly press using the back of a spoon
6. Bake for 25mins in middle rack and another 5mins or so at the top rack to brown the top
7. Remove from oven and let cool

Whole Wheat Banana Muffins

I seldom to find anybody says no to banana muffin, even at the simplest form
I will definitely say yes! Especially when it's less guilty!
These muffins use healthier ingredients yet not compromising on the texture and taste. Yum!

Recipe is from Two Peas & Their Pod

What you need:

2 cups white whole wheat flour (I used whole wheat pastry flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 3/4 cup mashed ripe bananas
3/4 cup packed brown sugar
1/4 cup melted and cooled coconut oil
1 large egg
1/2 cup plain yoghurt
2 tsp vanilla extract
turbinado sugar for sprinkling (I skipped, which I regretted LOL)

Method:

1. Preheat oven to 180degC. Line muffin pan with paper liners, set aside
2. In a bowl, whisk together flour, baking powder and soda, salt and cinnamon
3. In another large bowl, mix together mashed banana, brown sugar, coconut oil, egg, yoghurt and vanilla extract
4. Fold in dry ingredients into the wet ingredients just til combined (do not overmix otherwise the muffin might be tough)
5. Fill muffin liners 3/4 full. Sprinkle with turbinado sugar. Bake until skewer comes out clean, about 25minutes
6. Remove from oven and transfer onto cooling rack. Let cool completely and store in an airtight container

Milo Muffins

Very easy to make. Very delicious yummy mushroom looking muffins. I love it. My whole family too :)

Thanks to Victoria for the great recipe. It's indeed irresistible :)

What you need:

120g fresh milk
80g Milo powder
75g butter, melted and cooled
1 large egg
10g cocoa powder
180g cake flour
2 tsp baking powder
60g sugar
some mini marshmallows

Method:

1. Preheat oven to 200degC. Prepare 6 cupcake liner in a muffin pan
2. Warm milk just til lukewarm, add in Milo powder and stir til dissolved
3. Sift cocoa powder, cake flour and baking powder into a bowl and add in sugar. Mix well
4. Make a hole at the centre and add in egg and milk mixture, mix well but do not overmix. Batter should be sticky
5. Scoop 1 heaped tbsp of batter , add in a few mini marshmallows and top it up with more batter
6. Sprinkle more mini marshmallow on top
7. Bake for 20mins til skewer comes out clean
8. Remove from muffin pan and let cool in cooling rack

Looks like a bunch of mushroom with surface looking like planet Mars LOL

Yummy yummy :)

 

DH, who dislikes overly sweet cakes, was full of praise after finishing one of these big muffins within seconds haha..

 

Lemon Honey Tea Muffins

I happened to see there's a bag of honey tea given by my sis
I personally do not really prefer drinking this tea without anything added, the honey fragrance is too strong, lemon added does help

 

 

The other day I saw Kenneth from Guai Shu Shu posted his quick bread recipe

Looked so good I decided to give it a try, giving it a little twist by adding this honey tea with lemon mixture and I made it into muffin. I replaced passion fruit with brewed honey tea mixed with juice of half a lemon and added the zest, too. Also I added lemon frosting on top of each muffin

 

 

The cupcake looking muffins look pale even though the brewed tea was brown in colour. It didn't brown on top. I suspected it's because I used fan during baking. Anyway the fragrance of the lemon and honey is so distinct. Yummy and texture was very good

 

 See the lemon zest I mixed in the frosting? So refreshingly fragrant :)

 

 

Recipe below...

 

What you need:

 

350g plain flour

3/4 tbsp baking powder (I used double acting)

2 eggs, lightly beaten

180g sugar

brewed honey tea and juice of half a lemon to make it 120g

zest of 1/2 lemon

120g fresh milk (or fresh cream)

150g cold butter, cubed

 

Method:

1. Preheat oven to 180degC. Line muffin pan
2. Sieve all dry ingredients in a bowl, flour, baking powder and sugar. Add in butter cubes and rub with fingers til resembles crumbs
3. Add in eggs and lemon zest, stir well. Add in tea/lemon mixture and followed by milk. Stir well
4. Scoop about 1/4 cup into each muffin liner and bake for 20mins til skewer comes out clean
5. Remove from oven and leave it in the pan for 10mins before transferring to cooling rack

 

For the frosting:

Mix 1/2 cup of icing sugar with about 2-3 tbsp of lemon juice and some zest. Stir til you get the thickness you like

 

Spoon frosting on each cooled muffin. It will dry up after about 10mins or so

 

 

Indeed a very good recipe. And very easy too. I will try the passion fruit loaf version definitely like the original recipe :)

 

 

 

 

This post is linked to the event Little Thumbs Up (July 2015: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl from Baking Taitai

 

Pumpkin Cream Cheese Muffins

Happiness can be as simple as some muffins in the morning with a cup of coffee. At least for me haha.. These yummy muffins definitely can :)

 

 

Recipe is from Kenneth Goh from Guai Shu Shu

 

What you need:

 

200g self raising flour

150g pumpkin, steamed and mashed

150g castor sugar

100g cream cheese

80g melted butter

50g fresh milk

3 eggs

1 tsp cinnamon powder

1/2 tsp baking soda

 

Method:

1. Preheat oven to 180degC. Line muffin pan
2. Whisk together mashed pumpkin (still hot) and cream cheese til well mixed. Add in eggs, milk and melted butter. Stir til well combined. Set aside
3. In another bowl, mix in flour, sugar, cinnamon powder and baking soda
4. Make a well in the centre and pour in the wet mixture. Fold in gently til just incorporated. Lumpy batter with some flour streaks here and there is alright. Do not overmix
5. Pour batter into the muffin pan til 3/4 full. Bake for about 20-25mins til skewer comes out clean

 

Delicious yummy muffins

 

 

 

Soft, moist, full of pumpkin and cinnamon flavour with a slight hint of the cream cheese. I like! :)

 

 

This post is for Best Recipes July 2015 event where the theme this time is I Have A Date With Pumpkin. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary and co-hosted by Rachel from Simply Life 

Moist Double Chocolate Muffins

Do you like how the name sounds? I do definitely. I mean, who likes dry muffin?
So, I gave this easy recipe a try and yes, this gonna be one of my favourite muffin recipe, or the only one? I can survive with only one recipe of chocolate muffin if that has to be this one!
Soft, moist and chocolaty equal delicious yummy muffin. I need nothing else. Oh, perhaps one more thing. Coffee, please! :)

 

 

Recipe is from Sharon of Delishar

 

What you need:

 

2 cups all purpose flour (original recipe used 1 cup wholemeal and 1 cup plain flour)

3/4 cup castor sugar

1/2 cup cocoa powder (I used Valrhona)

1 tsp espresso powder (I used Nescafe Gold)

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

1 cup Greek yoghurt (I used light)

1 egg

1/2 cup + 2 tbsp fresh milk

1/2 cup vegetable oil (I used rice bran)

1/2 tsp vanilla paste

more chocolate chips for topping

 

Method:

1. Preheat oven to 180degC. Line muffin pan
2. Add in flour, sugar, cocoa, espresso powder, baking soda, salt and chocolate chips. Whisk well in a large bowl
3. In another bowl, whisk well yoghurt, egg, milk, oil and vanilla
4. Pour wet to dry ingredients. Mix with spatula til just combined when the batter is lumpy. Do not overmix!
5. Spoon batter into the muffin liners (I spooned about 1/4 heaped cup for each muffin). Sprinkle chocolate chips on top
6. Bake for 20mins til skewer comes out with few moist crumbs
7. Let cool slightly in the pan for about 10mins and then transfer to cooling rack to cool completely

 

 

Can you see how moist this muffin is? *drool*

 

 

 

This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

 

 

A Late Post - Valentine's Day Treat

Hi everyone! Been busy (read: lazy) I missed out blogging lately
Anyway, just want to share what I did for the just over Valentine's Day
I know today is first day of Chinese New Year but let me share this very late post first :P

I hope you all had a great time on this year's Valentine's Day
We do not really celebrate this day as like taking the effort to buy flowers and gifts, go for dinner, etc., but my kitchen will usually will be put to a good use, at least whipping up something simple for the family :)

Made this for breakfast.. Banana Nutella Cinnamon French Toast

Before drizzled by maple syrup

 

Slurp! Sugar overdose LOL

 

 

 

What you need:

 

2 slices of wholemeal bread (I used 50% wholemeal bread)

Nutella

1 very ripe medium banana, sliced

1 egg

2 tbsp fresh milk

a pinch of salt

1 tsp sugar

1/2 tsp cinnamon powder

a little butter

maple syrup

 

Method:

1. Mix together in a dish that can fit the bread slice: egg, milk, salt, sugar, cinnamon and whisk with fork
2. Spread Nutella on both slices of bread and arrange banana slices on one slice
3. Cover the banana with the other slice
4. Dip the bread on the egg mixture, leave it for 1 minute, flip to the other side and leave it for another minute
5. Heat  pan with a little butter, fry the bread til golden brown. Flip to the other side and do the same thing
6. Serve with maple syrup

 

And this is for snack on that day.. Chocolate Buttermilk Muffins

 

 

 

Recipe is from Ricke of Just My Ordinary Kitchen

 

What you need:

 

100g unsalted butter

125g dark cooking chocolate, chopped

100ml buttermilk

2 eggs, lightly beaten

175g plain flour

15g cocoa powder

100g brown sugar (original recipe used 50g sugar and 50g coconut sugar)

1 tsp double acting baking powder

1 tsp baking soda

1/2 tsp salt

100g chocolate chips (I used semi sweet)

 

Method:

1. Preheat oven to 200degC. Line muffin pan with muffin case
2. In a small pot over low heat, melt butter. Add in chopped dark chocolate and stir just until half chocolate melts. Off heat. Stir til butter and chocolate mixed well. Add in buttermilk, mix well and keep aside til starts to cool. Add in beaten eggs and mix well
3. In another bowl, sieve together plain flour, cocoa powder, baking powder and soda, salt. Add in sugar, mix well
4. Pour chocolate mixture into the flour mixture, fold gently just until the flour is wet. Do not overmix!
5. Add in chocolate chips, mix
6. Divide equally into the muffin cases til 3/4 full. Bake for 15mins. Reduce temperature to 10mins and bake for another 10mins. Please check with test skewer to see doneness. It should come out with some moist crumbs
7. Serve warm

 

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Grace of Life can be Simple.

 

This post is also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

 

And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

 

 

ABC January 2015 Double Chocolate Banana Muffins

One of my New Year resolution is trying my best not to miss out any event I have decided to join previously as I didn't do a good job last year - keep my fingers and toes crossed :)
Avid Bakers Challenge (ABC) hosted by Hanaa's Kitchen is one event I have been absent for longest time, hence my participation in the first month of 2015 :)
Furthermore, this month's bake is one of my favourite :P
So, here it is...

Double chocolate banana muffins - who can say no? Oh, I know a friend who doesn't like anything with banana, but it's like one in a million, I guess? LOL

 

 Chocolaty, soft and moist muffin with melted chocolate chips and tiny chunks of banana in every bite. Am I making you drool now? :)

 

 

 

This year, we will be baking using recipes taken from Scientifically Sweet, a blog by Christina Marsigliese. I never heard about her before, I never tried any recipe from her blog before, but this recipe is a good one to convince me that this is gonna be a year long yummilicious  stuff I'm gonna bake :)

 

 

You may view the recipe HERE
I made some changes as follow..

• I used whole wheat pastry flour instead of all purpose flour
• I replaced sour cream with low fat plain yoghurt
• I chose brown sugar than granulated sugar
• And lastly, I used rice bran oil instead of canola

Chocolate and banana lovers, you MUST try this :)

 

 

This post is for Avid Baker's Challenge January 2015, a baking event hosted by Hanaa from Hanaa's Kitchen 

 

 

Pumpkin Steamed Muffin

Such a right timing to make these muffins. I have been craving for it :)
Soft and fluffy, not too sweet yet yummy, I didn't get the typical yellow colour because I replaced half of the caster sugar with brown sugar. And I used local pumpkin which the colour is not so distinctive. I usually always prefer Japanese or Australian, but my luck only met with local one at the right timing when I had plan to make this LOL

 

 

Recipe is from Food for Tots

 

What you need:

 

125g pumpkin, steamed and mashed

1 large egg (64g with shell)

120g caster sugar (I used half brown sugar)

1/2 tsp salt

100g coconut milk

30g extra virgin olive oil

200g cake flour

1 1/2 tsp double acting baking powder

 

Method:

1. Mix cake flour and double acting baking powder in a bowl, set aside
2. Preheat steamer, wrap the cover with clean cloth to prevent condensation during steaming
3. Hand whisk egg til foamy. Add in sugar and salt and continue whisk til sugar and salt dissolved
4. Add in coconut milk, oil and pumpkin in sequence, mix after each addition
5. Make a well in the centre of the flour mixture and pour in wet mixture in 3 batches. Fold with spatula til blended and no trace of flour
6. Spoon batter til 80% full. Steam over high heat for 15 mins - do not peep
7. Check with skewer if the muffins are done, it should comes out clean
8. Remove from steamer to the cooling rack
9. Best served warm

 

 

 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Chocolate Banana Muffins (Nigella Lawson)

 

I was a kind of craving for something with banana. But also chocolate. And something easy to make, too - just not in the mood for something tedious only to satisfy my sudden craving. So this recipe was chosen :)

 

 

Recipe is from HERE

What you need:


3 overripe bananas, mashed
125ml vegetable oil
2 large eggs
100g soft light brown sugar
225g plain flour
3 tbsp cocoa powder (sifted)
1 tsp baking soda

Method:

1. Preheat the oven to 200degC. Line a 12 regular size muffin pan with cupcake case
2. Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar
3. Mix the flour, cocoa powder and baking soda together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers
4. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack

This recipe is considerably easy. You can do the mixing either by hand whisk or electric mixer. And all are to mix just til combined. Anybody can make these muffins, even those never bake before
And the best part is, the texture of these muffins are light, soft, fluffy and moist. A little different from the usual muffins. It's like in between muffin and cupcake. I like :)

The taste develops overnight, it's much better the next day
The sweetness is also just right, not too sweet. Well, the end result is highly dependant on the sweetness of the banana used. Generally, overripe ones will give enough sweetness to the muffins
If you want to make it slightly richer, adding dark chocolate chips (or chopped dark chocolate) will be great. I should do that next time :)
Semi sweet chocolate chips or chopped milk chocolate are not advisable though, unless you like a real sweet muffins :)

Overall, I'm satisfied with these muffins :)

 

 

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

Blueberry Orange Muffins

I always love any kind of cakes with fruits
So, when I managed to get fresh blueberries, I was thinking of pancakes and muffins, and the final choice was muffins :)

Saw this recipe in Ann's site, literally made me drooling, so this was my choice :)
I made 1 and 1/2 recipe since I wanted to share some with my neighbour and I made half with chocolate chips for my kids since they do not really fancy blueberries
Such a soft and moist muffins, yum!

This is the blueberry muffin

And this is the  chocolate chips one

Below is one recipe...

What you need:

250g plain flour
3 tsp baking powder
pinch of salt
120g castor sugar
2 large eggs (room temperature)
4 tbsp fresh orange juice
2 tsp orange zest
180ml oil
1 tsp vanilla extract
160g plain yoghurt
125g frozen blueberries (1punnet)

1. Sieve flour, salt, sugar, baking powder and mix well. Set aside
2. Whisk eggs together, add in yoghurt, vanilla, orange juice, orange zest and oil til combined. NOT to overbeat this mixture
3. Batter should be thick (spoonable, not pourable)
4. Scoop batter to muffin cups til 80% full
5. Bake at preheated oven of 190degC for 20-25 minutes

Easy recipe with wondeful result :)

I'm linking this with:
* Sweet Tooth Friday
* Sweets For A Saturday #62
* Sweet Indulgences Sunday #48

Milo Double Chocolate Chips Muffin

Happened to see this muffin at SSB's site - one look and..bookmarked :)
Milo and chocolate chips - both my kids' fave, of course I will not miss! :)
The great comments I read are all nothing but true - this is one muffin everybody has to try - easy and yummy!

Look at the texture! Soft and moist *slurp*

Original recipe is from Happy Home Baking
(makes 12 muffins)

What you need:

270g self raising flour
30g Milo
1 tsp baking powder
55g butter
80g sugar
150g milk + semi sweet chocolate chips
2 eggs, lightly beaten
225 ml milk
1 tsp vanilla extract

Preheat oven to 200degC. Arrange paper muffin cups on muffin pan
Mix flour, Milo and baking powder in a large bowl
Rub in the butter with your fingertips until the mixture resembles breadcrumbs
Stir in sugar and chocolate chips
In a small bowl, whisk together eggs, milk and vanilla extract. Pour the mixture all at once into the dry ingredients. Mix quickly until just blended. Do not overmix
Spoon bater evenly into the prepared muffin pan and bake for 15mins or until golden brown and skewer inserted into the centre comes out clean
Cool in the pan for 10mins then transfer to a wire rack to cool completely

I'm submitting these muffins to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK