Baking #75: Peanut Butter Swirled Double Chocolate Muffins

Baked muffins again today after I woke up from my short afternoon nap. I was intrigued by this recipe when I saw it on Singapore Home Cooks last week. Showed Kaylie the link to the recipe and she was so enthused to try. Of course, with me being the baker and her being my baking guinea pig. LOL!

Well, you can never refuse a pregnant lady request. You may never know if it was her or the baby’s craving. Jia once told me that when you had food craving while pregnant, try your best to fulfill the craving lest you may give birth to a food picky baby. Not sure if this is the old superstitious thinking or proven true.

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Peanut Butter Swirled Double Chocolate Muffins (adapted from Singapore Home Cooks by Sharon Lam)

Ingredients:

  • 2 cups all purpose flour
  • 3/4 cup sugar *1/2 cup brown sugar*
  • 3/4 semi sweet mini chocolate chips
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp espresso powder *instant coffee granules*
  • 1 cup low fat Greek style yogurt
  • 1/2 cup + 2 tbsp full cream milk
  • 1/2 cup vegetable oil *corn oil*
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup creamy peanut butter, melted over a pot of simmering water
  • 1/4 cup semi sweet mini chocolate chips

Directions: 

  • Combine all dry ingredients (flour, sugar, cocoa powder, salt, baking soda and coffee powder) except chocolate chips in a large bowl and use a balloon whisk to evenly distribute them. Sift the dry ingredients and add in chocolate chips. Gently fold the chocolate chips into the dry ingredients and set aside.
  • Combine all wet ingredients (yogurt, milk, oil, vanilla extract and egg) in a smaller bowl. Use a balloon whisk to stir until well mixed or when it reaches a slightly thicker consistency.
  • Make a well in the center of the dry ingredients and pour in the wet batter.
  • Gently fold in both dry and wet ingredients until no flour lump could be seen.
  • Scoop batter with an ice-cream scoop between cupcake liners. Add in 1 tsp of melted peanut butter on top of each muffin and swirl it with a skewer, toothpick or knife.
  • Top each muffin with the additional chocolate chips and bake the muffins in a preheated oven of 200 degree Celsius for about 20 minutes or until an inserted cake tester comes out clean in the center of a muffin.
  • Allow the muffins to cool in the muffin tray for about 5 to 10 minutes before removing them to cool on a cooling rack completely.

This recipe yields 12 muffins altogether and it is definitely a keeper for me. Baked 12 muffins and gave half a dozen to Kaylie and another three pieces to colleagues. Left the last three pieces for home consumption. I had one of the muffins after dinner and they tasted fabulous.

I for one is no chocolate fan but this muffin blew me off. The texture was soft, moist and fluffy and not sweet at all. Probably because I reduced the sugar quantity and I used brown sugar instead of castor sugar. Peanut butter is definitely a perfect pair with chocolate.

If you are a huge fan of both chocolate and peanut butter, do give this recipe a try. I am sure you will fall head over heels in love with it.

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17052015 / Another Cafe, Kiulap

So when I found out that Another Cafe had opened a new branch in town, I invited Kaylie to join me for breakfast yesterday morning. We agreed to meet at Another Cafe, Bandar around 8:30a.m. in the morning but I was running a bit late from the baking of Betty Crocker Chocolate Chips Muffins for her and everyone seems to be fighting for the bathroom with me when I am in a hurry to shower.

Arrived Bandar a few minutes after 9:00a.m. in the morning. I decided to try my luck around the area nearby to Another Cafe, Bandar and found out that it was not open when I drove pass by. Thank goodness that I did not park my car in the basement of Yayasan Complex or else I would be pissed off when finding out that it is not open after all the walking. Parked my car at PGGMB and asked Kaylie to meet me there and I will drive the both of us to the main branch in Kiulap.

There was no other patron at Another Cafe, Kiulap when we entered the cafe. It was either that we were the first patron of the day or the previous patrons had left. Quite impressed with the decorations in the cafe. Unique and yet rustic feel at the same time.

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Menu order forms hanging on the wall for patrons to choose what they want to order from the menu before passing them back to the waiter/waitress.

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Isn’t the decoration nice?

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Latte | B$5.00

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Caramel Macchiato | B$6.50

My choice of caffeine drink to go with my breakfast. Both Kaylie and I were super impressed with the floral design on my Caramel Macchiato. The flower stayed intact without the slightest ruining even when I had finishing my entire cup of coffee.

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Chicken Pie | B$5.50

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Grilled Chicken Panini | B$7.50

My choice of breakfast. I thought Panini is something nice but it turned out that Panini is hard and dry when grilled. I should have stick with sandwich instead. Fillings were good with generous portion of salads but I think they went heavy with the black pepper.

Another Cafe
No. 2, Block A,
Bangunan Haji Abdul Rahman,
Kampung Kiulap,
Bandar Seri Begawan,
Negara Brunei Darussalam
Tel: +673-2233593

Baking #74: Banana Muffins

Blogging at this hour before work as I am still waiting for my second batch of Banana Muffins to be ready from the oven. I had baked a batch of Banana Muffins of the same recipe for Jia yesterday evening for collection when she was on her way home from Lumut.

I had too much ripe bananas in the kitchen so I thought I may as well bake some for her since she is a huge fan of banana cakes. Thank goodness that she loves the Banana Muffins as I had never used that recipe before. I find the Banana Muffins too sweet for my liking but the sweetness was just right for her. LOL!

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Banana Muffins (adapted from Singapore Home Cooks by Chin Chin Chan)

Ingredients:

  • 190g all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large ripe bananas, pureed
  • 1 egg
  • 75g unsalted butter, melted
  • 150g sugar *120g raw sugar*

Directions:

  1. Mix all the dry ingredients – all purpose flour, baking powder, baking soda and salt together. Sift them and set aside for later use.
  2. Dissolve the raw sugar in the melted butter when the butter is still hot. Set aside to cool for a while.
  3. When the melted butter mixture had cooled down slightly, pour in the pureed bananas and egg, give it a quick stir with a balloon whisk for the mixture to be well mixed.
  4. Make a hole in the center of the flour mixture and pour in the banana mixture.
  5. Fold in both dry and wet ingredients together until no flour lump could be seen.
  6. Scoop batter with an ice-cream scoop between cupcake liners and bake them in a preheated oven of 190 degree Celsius for 20 minutes or until an inserted cake tester comes out clean in the center of a muffin.
  7. Leave the muffin in the muffin tray for about 5 minutes before removing them for cooling on the cooling rack.

This recipe yields about 8 to 9 pieces of muffins depending on the size of your muffins. If you love a recipe that is simple and straightforward with not much bowls to wash by end of baking, this recipe is definitely for you. It has a distinctive banana taste when you take a bite.

The muffins were moist enough until the next day. You know some recipes whereby the muffins go dense the next morning? This is definitely not one as the bananas made the muffins moist! Even Jia wanted the recipe from me so that she could try when she is craving for Banana Muffins!

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These were the same Banana Muffins which I just baked a short while ago. Instead of using melted butter, I used melted margarine as these muffins are for praying. I reduced the amount of sugar more than half by using only 60g as the bananas were sweet enough.

According to my colleague, the sweetness level was just just right but unfortunately, the margarine made the muffins tasted salty. They were as if I baked them with salted butter. It never came to my mind that margarine is salty. xD

This recipe is definitely a keeper for me but I shall bear in mind not to use margarine anymore next time. LOL!

Baking #73: Betty Crocker Chocolate Chips Muffins

Baked a batch of only three pieces of muffins this morning before heading out for breakfast with Kaylie at Another Cafe in Kiulap. I bought a pack of Betty Crocker Chocolate Chip Muffin mix from one of the supermarkets and baked them for Kaylie.

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The packaging stated that the mix can yield 6 muffins but I only managed three muffins as my muffin tray has bigger holes. So if you are using muffin liners, perhaps it could yield 6 muffins as stated on the packaging. I am not a huge fan of Chocolate Chip Muffin but baked them for the sake of wanting to know how the texture would be.

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What I love about this Betty Crocker Chocolate Chip Muffin mix is that it is foolproof. Even an amateur baker can successfully baked a batch of nice looking muffins! All you need is a pack of Betty Crocker Muffin mix and add half a cup of water.

I tweaked the recipe a bit and added half a cup of full cream milk instead of water as the former yields softer muffins. Pour the flour mixture into a bowl and pour in the liquid in the center of the flour mixture and mix them all in with a balloon whisk until well incorporated. If you do not have a balloon whisk, fret not. A spoon is good enough to do the job.

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You will get something like this after the mixing. Remember not to over mix the batter lest you will end up with dense muffins when they are baked. Just stop when you do not see any flour lump in the batter anymore.

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Remember to preheat your oven to 190 degree Celsius before you do all the mixing. That way your oven will be ready at the same time as your batter. Line the muffin tray with cupcake liners and scoop your batter with an ice-cream scoop for even batter between cupcake liners.

Bake them in the oven for about 15 to 20 minutes, depending on the size of your muffins. Mine took approximately 15 to 17 minutes. Insert a cake tester or toothpick into the center of a muffin to test if the muffins are ready. When baked, leave the muffins on the muffin tray for five minutes before removing them for cooling on a cooling rack.

Isn’t it simple? If you have never done any baking before, perhaps this mix is something you could try with to boost up your confidence in baking? A colleague of mine wondered why I would go for muffin mix when I could make muffins from scratch. Can I just say that I am doing this purely for fun and for the sake of knowing how the texture would be?

Happy trying!

Of Random Things #63

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For non-Chinese, you may not know what this is. It is a kind of dumpling made of glutinous rice filled with savory fillings like mushrooms, peanuts, chestnuts, salted egg yolks, pork bellies and so on.

This dumpling is by far one of the best which I had tried. The glutinous rice was cooked to the right texture and it was dark enough. And most importantly, it was seasoned to the level of my preferred saltiness! xD Maybe I should tag Jia and let her know that this is the color of the rice dumplings that I want? LOL!