Banana and Chocolate Chips Cupcakes

Banana and Chocolate Chips Cupcakes

Ingredients:
(makes 12 cupcakes)
size of paper case 43mm(base diameter) x 60mm(top diameter) x 39mm(height) 

150g plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 large egg
100g caster sugar
45g vegetable oil
60ml fresh milk
200g mashed banana (about 2 medium size bananas, use over ripped ones)
40g mini chocolate chips

Method:

• Position a rack in the middle of the oven. Preheat oven to 180 degC. 
• In a bowl, stir together plain flour, baking powder, baking soda and salt. Set aside.
• In a mixing bowl, with a balloon whisk, whisk the egg until blended. Add in the sugar, vegetable oil and milk, whisk to combine.
• Add the dry ingredients in 3 batches alternately with the mashed bananas, and stir with the balloon whisk * until just blended. Do not over mix. (*note: for ease in mixing, change to a spatula at the last addition of dry ingredients.)  
• Add the mini chocolate chips, fold with spatula to just combined.
• Spoon batter into paper muffin cases. Arrange filled muffin cases on a baking tray.
• Bake for 25mins or until a toothpick inserted into the centre comes out clean. Remove from oven, let cool on a wire rack. Store in airtight container at room temperatures for 2-3 days.

1 min choc cake

I can't think of a better way to spend 1 minute.......can you ?  Perfect for your midnight chocolate cravings ;-)

Ingredients :

• 1 Tbsp plus 2 tsp cocoa powder
• 3 Tbsp all purpose flour 
• 1/8 tsp salt
• 1 Tbsp + 2 tsp caster sugar 
• 1/4 tsp baking powder
• 3 tsp vegetable oil 
• 3 Tbsp full cream milk 
• 1/2 tsp pure vanilla extract

Method :


In a medium bowl, combine and sift all dry ingredients together. Stir with a wire whisk and set aside. In a separate bowl, measure all liquid ingredients together. Then, add liquid mixture to dry ingredients. Stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 40-60 seconds. If you don’t want to eat it straight out of the dish, be sure to grease and line your dish. Once cake is done, remove from microwave and place on a wire rack and wait for it to cool slightly before you turn it over.

Just a suggestion : Serve warm with a scoop of ice cream....drizzle over it with some chocolate sauce, garnish it with some fresh berries or more chocolate shavings .... aaaaand, i promise you that you'll reach Heaven in an instant !! 
Been there & done that .... that's why ;-)


Note :  This is a single serving recipe. Depending on the size of your dish... I used a 3" round ramekin and managed to get 2 servings. Perfect for my kids !

I divided the batter equally and filled it in 2 ramekins.


Enjoy Baking !

1 minute choc cake

chocolate and cranberry cookies

Ingredients :

114g unsalted butter

1/2 cup light brown sugar
1/2 cup caster sugar
1 Tbsp vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Method :

1. Pre-heat oven to 180'C. Line 2 baking sheets with parchment paper.
2. With an electric mixer, cream the butter & both sugars together until smooth. Add the vanilla and egg, mixing well.
3. In a medium bowl, sift together the flour and baking soda.
4. Spoon the flour mixture gradually into the creamed sugar mixture.
5. Stir in the cranberries, white chocolate chips & macadamia nuts.
6. Drop by heaping spoonfuls onto the prepared baking sheets OR use a cookie scoop. Leave about 2" space in between cookies.
7. Bake one sheet at a time until lightly golden on top and the edges are set, approximately 12 - 15 minutes.
8. Cool on the sheet about 5 minutes and then transfer to a wire rack to cool completely.
9. Store in an airtight container.

Chocolate & Cranberry Cookies

Eggless Blueberry Muffins

Ingredients :

All purpose flour - 1 1/2 cups (minus 3 Tbsp)
Fresh Blueberries - 1 cup
Corn Flour - 3 tbsp
Yoghurt - 1 cup
Vegetable oil - 1/2 cup
Caster Sugar - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Vanilla essence - 1 tsp

Method :

1. Pre heat oven to 180'C. Sieve all purpose flour with corn flour twice to ensure even mixing. In a separate bowl, mix yoghurt and sugar. Add the baking powder and baking soda and let it rest for 2-3 minutes.
2. The yoghurt mixture will now be slightly frothy. Mix in oil and vanilla and stir till well combined. Add the flour 1 Tbsp at a time and mix well.
3. Wash the blueberries and pat it dry using a paper towel. Dust it with 1 tsp of flour and add it to the mixed batter and mix evenly.
4. Line the muffin tray with paper liners. Spoon batter filling it to 3/4 full. Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean.
5. Cool over wire rack for 10 minutes before removing it from muffin pan.

Enjoy Baking !




Eggless Blueberry Muffins

Strawberries & Chocolate Muffins

These muffins are practically fat free and you are going to LOVE.  It's also quick and easy....and, believe it or not...it's only 140 calories each – even less if you take out the chocolate chips!  But ..... I SERIOUSLY feel they are necessary :-D

(Makes 8 standard size muffins)

Ingredients :

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons unsweetened applesauce
• 1 egg white, beaten
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Method :

1. Preheat oven to 180'C. Spray muffin tin with a non-stick cooking spray. Set aside.
2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar and applesauce until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and chocolate chips.
3. Divide the batter evenly between 8 OR 10 muffin tins (depending on size). Bake for 18-20 minutes. Muffins will be lightly golden in colour and a toothpick inserted in the middle should come out clean. Mine took approximately 20 minutes. Allow muffins to cool and enjoy!
4. Muffins stay fresh in an airtight container at room temperature for 3 days (depending on humidity). Muffins can be frozen.

Notes:  Do not use muffin liners for this as it will stick.

EGGLESS CHOCOLATE MUFFINS

This muffins are so sinfully chocolatey................soft & moist. Do try it out yourself to believe me ! The best part is, you don't have to use a mixer for this ;-)

Ingredients :  ( Makes approx 7 standard size muffins )

3/4 cup all purpose flour
2  1/2 Tbsp cocoa powder ( i used Hintz )
1/2 cup caster sugar
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup oil ( i used sunflower oil )
1/2 cup cold water
1 tsp vanilla essence
1 tsp lemon juice/vinegar ( i used vinegar )

Method :

1.  Pre heat oven to 190'C. Prepare and line muffin tray with liners. Set aside.
2.  In a medium bowl, sieve together flour, cocoa powder and soda. Add in salt and sugar. Stir with wire whisk to combine.
3.  In another bowl, mix oil, cold water and vanilla.
4.  Add the wet ingredients into the dry ingredients and stir till sugar is dissolved.
5.  Once batter is smooth, add in the lemon juice/vinegar. Stir well.
6.  Scoop batter into lined muffin tray about 3/4 full.
7.  Bake for about 25 - 30 minutes OR until toothpick inserted comes out clean. Better to check after about 20 mins.
8.  Once muffins are baked, cool them down on a wire rack.

**  This muffins tastes good immediately but better after a day. So, if you want to bring them to a potluck or a bake sale tomorrow, make it today and keep it in an airtight container.
**  You can use 1/2 tsp of orange zest to enhance the flavour or even frost it to your liking !

Happy Baking !!

Bakery Style Chocolate Chip Muffins （try try )

Every one of it....Tall & Proud muffins ...... just the way i like it !!!  

Ingredients :

(A) Dry ingredients
- 330g (3 cups) plain flour
- 4 tsps baking powder
- 1 tsp salt

(B) Wet ingredients
- 2 eggs, at room temperature
- 225g (1 cup) sugar (I reduced to 170g)
- 236ml (1 cup) milk, at room temperature
- 118ml (1/2 cup) vegetable oil
- 1/2 tsp pure vanilla extract

Chocolate chips
- 160 to 180g (1 cup semi-sweet chocolate chips - I used mini ones)

Method :

1. Preheat oven to 220°C (425°F). Lightly grease muffin tins, including the rims.

2. Whisk (A) briefly in a bowl to mix.

3. Mix (B) in a medium bowl - eggs and sugar first, followed by the rest.

4. Add (B) to (A). Fold gently to combine - using either a spatula or spoon - until no streaks of flour remain. The batter should look lumpy and thick.

A tip on folding:
- We want to combine the ingredients in as few strokes as possible. The less we handle the batter, the fluffier the muffins. Start folding in long, broad strokes, scraping the ingredients from the bottom of the bowl in an upward motion.

5. Sprinkle in the chocolate chips and fold in 2 to 3 strokes to combine.

6. Spoon batter into prepared muffin tins all the way to the brim.

7. Important step: bake at 220°C for the first 5mins and then turn the temperature down to 190°C for another 20-25mins. Those first 5mins will provide that crucial rise to help produce those beautiful domes. After the muffins are done, allow them to cool for 10mins in the tin before removing. For minimal clean up, use muffin liners, which i did.

Note :  The recipe above is actually done in a standard muffin pan. Take note of the time. If using IKEA pan (which is much smaller) and liners like i did, follow exactly as recipe. Only the SECOND HALF of the baking time is reduced to 12-15 minutes, once you turn down the temp to 190'C.