Blueberry Crumble Muffin

These were made so long ago I have forgotten which recipe I have followed. Will update if I remember.

Double Chocolate Chip Muffins

 

It has been a long time since I last baked muffins, decided to do this all time favourite since I still have half a bag of chocolate chips on hand.

 

 I had leftover batter and made some mini muffins. See how cute the mini muffins looks besides the normal one =)

Healthy Wholemeal Carrot Cupcake

 

Recipe from here

Spiced Cranberry & Apricot Muffin

Ingredients

1 cup all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/3 cup sugar
1/2 egg
1/6 cup canola oil (1/2 of 1/3 cup)
1/8 cup low fat yogurt
3/8 cup milk
3/4 tsp vanilla extract (I omitted)
grated zest of 1 lemon
1/3 cup chopped dried cranberries
1/4 cup chopped dried apricots

Method

1. Preheat oven to 180C.
2. Mix flour, sugar, baking powder, baking soda, cinnamon powder and ginger powder in a large bowl.
3. In another bowl, whisk together the egg, yogurt and oil. Add milk, vanilla extract and lemon zest.
4. Whisk wet ingredients into dry ingredients until just combined.
5. Fold in cranberries and apricots.
6. Divide the batter into muffin liners and bake in preheated oven for 15-18min till skewer inserted comes out clean.

Chocolate Chip Raisin Muffin

Muffins with an overdose of chocolate chips!

Ingredients

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I used about 1 cup)
1/2 cup raisins (I used about 3/4 cup)
1 egg, beaten
60g unsalted butter, melted
175ml milk
150g granulated sugar (I reduced it to 100g sugar)

Method:

1. Pre-heat oven to 180degC (350 degF).
2. Melt butter in a saucepan, over low heat, set aside to cool.
3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
4. Add chocolate chips, raisins and mix with a spatula. Make a well in the centre.
5. Place egg, melted butter, milk and sugar in another bowl. Mix until thoroughly combined.
6. Pour the liquid mixture into the flour. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. DO NOT Over mix.
7. Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
8. Let cool on a wire rack.

Classic Carrot Cupcakes

Recipe adapted from here - I halved the recipe and made 10 cupcakes

Chocolate Banana Muffin

 

Ingredients A

1 cup mashed bananas

1/4 cup peanut oil (I use canola oil)

3/4 cup milk

1 large egg

1 tsp vanilla essence

Ingredients B

2 cups self raising flour

2 tbsp cocoa powder

1/2 cup castor sugar (I use 3/8 cup)

1/2 cup chocolate buttons

1/2 tsp salt

1/4 tsp baking soda

Method

1. Preheat oven to 210c and grease muffin tin.
2. Mash banana with fork and add remaining ingredients A. Stir till well incorporated.
3. Mix ingredients B well. Pour B into A and stir till well mixed.
4. Scope batter onto muffin tin and bake at 210c for 15-20min.

Milo Cupcakes

Ingredients

 
200g plain flour
200g caster sugar (I reduced to 150g)
1 tsp baking powder
1/2 tsp baking soda
100g Milo
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

Method

1. Preheat oven to 180 degrees C. Fill cupcake tray with liners. 
2. Sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Fold in flour mixture. 
3. Fill cupcake liners until 3/4 full and bake for approx 15-20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack.

Fruit Pastry Cupcakes

Peach Muffin