Nutella Chocolate Chips Muffin

I wanted to use nutella again in the muffin ingredient and I found best yummy muffin base ingredient from Hana's Kitchen that could fit with nutella. Her muffin used banana and chocolate paste and she made marble banana muffin. So I hope she doesn't mind that I use her base ingredient and thank you for the recipe which is very soft and tender texture. I really satisfy with it. The ingredients are:

(A)
2 cups flour
1 1/2 cups castor sugar (I used 3/4 brown sugar)
1 tbsp baking powder
1/2 tsp salt
(B)
1 large egg
1 cup fresh milk (I used low fat milk)
1/2 cup oil
1 cup mashed banana (I did not used any)
1/2 vanilla extract (I added, not listed in the original recipe)

1 tsbp chocolate paste (I used nutella, if more than better)
Topping:Chocolate chip/ Walnut/anything (I added colour rice)

METHODS: Mixed well (A) in a bowl and (B) in another bowl. Then just well blend (B) into (A) and do not over mix it. Separate 1/2 of the mixture to another bowl. 1/2 of it, stir in the nutella. Preheat the oven to 190C. Combine the nutella mixture and non-nutella to the muffin cup/pan. Topping with chocolate chips and colour rice. Bake for 25 minutes.

NUTELLA SWIRL BUTTERMILK MUFFIN

Finally, I found a very great muffin recipe with a little bit change in the ingredients and the texture turns out to be so perfect. I am really satisfy with my muffin baking this time and it is truly a great honour to extend my gratitude to the owner of the recipe, Ellie.

I made a little bit change to the ingredient as originally it use chocolate chips and as mine is ran out of stock. Instead, I use nutella which I really intend to use this ingredient in the muffin when I started my baking journey. Thus, I did some blogwalking about nutella in muffin and I found a good tips of using nutella by swirling the nutella in the muffin batter instead of added it in the middle of muffin which in the end will make the nutella sank in the bottom. Thanx for this tip from the owner, Kirbie San Diego. That is why I name it as Nutella Swirl Buttermilk Muffin.

The original recipe of the buttermilk muffin:

2 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon (I did not use)

1 egg, lightly beaten

1 cup buttermilk

1 tsp vanilla

1/2 cup vegetable oil

1/2 cup whipping cream. beaten until soft perks form

1 cup semisweet chocolate chips (I use nutella)

METHODS: Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside (I use small size muffin cup and muffin pan also small size).

Combine the dry ingredients well and set aside. In another bowl, combine the egg, buttermilk and oil, mixing well (I added the vanilla too) . Use a spoon to make a well in the center of the dry ingredients. Then, pour the liquid ingredients into the well. Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix (I did not use). Fill in the muffin cups about 2/3 of the way full (Instead, I added about 1/2 tsp nutella to each cup and swirl it around a few times with a knife/toothpick) . Bake for 18-20 minutes, until the tops are lightly golden brown (as for the cups, I have to add about 7 minutes more since I put the tray at lower level and the muffin pan at the upper level. Muffin in the pan baked @ 20 minutes). remove to racks and cool.

BUTTER CAKE WITH CHOCOLATE FROSTING

Another my try out cake recipe. It is very simple and the result texture of the cake is very soft. My kids love it and they said it was very delicious. No doubt I will use the recipe again with additional fold in ingredient. The recipe used:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter (115g)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk (180ml)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan (I use round tin). Line bottom with wax paper (I use parchment paper and grease the tin as well) or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool (I bake for 50 minutes).

I use the ready made chocolate frosting from Betty Crocker and decorate the cake with chocolate button and color rice (according to your creativity & preference).

CHOCOLATE CAKE WITH STRAWBERRY

I bought strawberry during my grocery shopping and intended to use it in my baking. As my kids are chocolate lovers, so I have decided to bake chocolate cake with strawberry topping. The recipe for chocolate cake, I got it from http://www.foodtale.com/2010/02/13/eggless-chocolate-cake/ and it looks simple to make it.

The ingredients are:
* All Purpose Flour 1 cup
* Baking Powder 1/2 teaspoon
* Baking Soda 1 teaspoon
* Unsweetened Cocoa Powder 6 tablespoons
* Granulated Sugar 3/4 cup
* vegetable oil 1/2 cup
* Hot Coffee 1/4 cup (1 tsp of coffee in 1/4cup hot water)
* Milk 1/4 cup
* Yogurt (I used plain non fat, measured it with dry measuring cup) 1/4 cup
* Vanilla Extract 1 teaspoon
METHOD:
1. Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder (I used square-tin instead so that it is easy for the kids to eat it).
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min (I added 15 minutes more). Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean whrn the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting (for frosting I used the ready made one, chocolate frosting from Betty Crocker).

For the topping, I sprinkle the strawberry with sugar before that and let the fruit soak in for one hour (if the strawberry is already sweet, skip this step). Then, arrange the strawberry accordingly after you have frosting the cake and I added some color rice to it. Cool down the cake in the fridge for at least one hour after frosting so that the texture will look better (I cool it for two hours).

YOGURT CHOCOLATE CHIPS MUFFIN

My kids are now becoming muffin lovers since with this new oven. They are very concern to ask me what is my next baking recipe. Now, I keep a book with my coming list of baking recipes which I choose according to my kids favourite.

This muffin ingredients contain yogurt base and I took the recipe from kak izahdaut blogspot

1 cup of flour - I used all-purpose flour

1/3 cup of sugar

1/2 tsp soda bicarbonat

3/4 tsp baking powder

1/4 tsp salt

1 egg

1/2 cup of yogurt - I used strawberry flavour

1/3 cup of fresh milk - I used low fat milk

1/2 tsp vanilla essence

2 tbsp melted butter

*1/2 cup chocolate chip - I used van houten chocolate button

Mixed all the dry ingredients in a bowl. Then add in this dry ingredients into blended yogurt, vanilla, milk, lightly beaten egg and just make it well blend together. Fold in the melted butter and chocolate chips in the batter. Scoop the batter into the greased muffin tin/cup and bake for 25 minutes at 180C.

It is so simple and easy to make...thanx kak izah!

CHOCOLATE CHIPS BANANA MUFFIN

Finally I found this marvelous and simple recipe for chocolate chips banana muffin since I had some banana stock.The ingredients are as follows:

1 1/2 cups mashed bananas

2/3 cup sunflower seed oil – I used ½ cup oil & 1/3 milk instead of oil only

1 egg, beaten

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup white sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

Firstly I mixed all the dry ingredients in a bowl. Then I mashed the bananas and stir the mashed bananas into the oil, milk, vanilla and beaten egg together until it is just blended. Pour the dry ingredients into this mixture and fold in the chocolate chips. Spoon the batter into muffin cup about 3/4 filling and pre-heat the oven to 220C. Bake the muffin until 25 - 30 minutes.

Happy Baking!

CHOCOLATE CHIP MUFFIN

This is my 2nd time of self mixing the ingredients to bake muffin. My kids really love muffin since the day when I used the instant muffin mix. Then I tried to search for the recipe and I found it @ http://www.cacaoweb.net/chocolatemuffins.html. The ingredients are as follows:

2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter - I used 50 g butter only & 100 g vegetable oil
4 oz (120 g) semisweet chocolate chips (optional)

I used all the above. I started with mixing the dry ingredients in one bowl i.e. flour, sugar, cocoa powder and baking powder. Then in another bowl I beat the eggs and sugar and mixed them with milk and vanilla essence. Thereafter, I mixed together with the dry ingredients. Finally, I folded in the melted butter, vegetable oil and poured the mixture into the muffin cup. Then only I put the chocolate chips and baked at 180C for 30 minutes.

The result: muffin texture is soft and moist.