I had just booked my multi destinations air tickets for Hong Kong and Shanghai. I will be booking my Taiwan air tickets in a short while when Sister is available on Whatsapp. I purposefully chose to transit at Hong Kong as I wanna travel into Taiwan with Eva Air Hello Kitty Jet. Ever since I knew that Eva Air has this Hello Kitty Jet, I had been intrigued. Even Kaylie asked me to get some limited edition souvenirs on board if available.
Anyways, my leave application was finally approved and the ticket price had hiked up to about B$150 from last seen. Accommodation had been reserved but I am still looking for cheaper alternatives in within the city centre and easy access to the Metro. My colleague suggested Ximending area as there is a Metro station nearby and majority shops and shopping malls are located in the area.
I had even found a Taiwan travel guide book in the office but my colleague told me to not to try those eating places suggested in the book as they were only average and overrated. When it comes to food hunt, try whatever you get to. There is no need to go to a specific place for a specific food as they are mostly similar.
Anyways, enough of my Taiwan ramblings and let’s get started with what I am about to do today – Mocha Muffins. I made these muffins last week but never gotten round to update on it as I had been lazy in the past weeks and work had been hectic too.
Mocha Muffins (adapted from DessertzHouse)
First batch …
Second batch …
Without further ado, let’s get started with the ingredients and directions of making these Mocha Muffins.
- 340g cake flour
- 1 tsp ground cinnamon *omitted*
- 2.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp instant coffee granules
- 140g unsalted butter, softened
- 180g brown sugar *150g*
- 2 eggs
- 260g natural plain yogurt
- 170g chocolate chips
- Mix dry ingredients – cake flour, ground cinnamon, baking powder, baking soda, salt and instant coffee granules together. Sift and set aside.
- Cream butter and brown sugar until light and fluffy.
- Add in eggs one at a time and beat until well combined before adding the next egg.
- Add butter mixture and yogurt into the sifted flour mixture, mix well.
- Using a spatula, gently fold in the chocolate chips.
- Scoop the mixture evenly with a ice-cream scoop in between paper cases.
- Bake in a preheated oven of 190 degree Celsius for about 20 to 25 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
I was pretty disappointed with the outcomes of these muffins as I think I overdid the batter. The muffins turned hard and dry when cooled. I had promised to give Kaylie some in the first place but decided not to when they were so dry and hard on the next day. The coffee taste was pretty subtle in my opinion while parents complained that the chocolate chips were too much and they find the muffins too sweet for their liking.
We couldn’t finish the muffins so Mom gave the remaining muffins away to the workmen working in the next house. But of course, she heated them first before giving them away.