Double Chocolate Muffins

What a sinful dessert!!

I modified the Apple Cinnamon Muffins by replacing the milk with Alfred's Pediasure Chocolate Flavoured milk, cinnamon powder with the cocoa powder, mixed and topped with lots of chocolate chips..

Raspberry Muffins

I replaced apple with the dried raspberries in the Apple Cinnamon Muffins recipe

Apple Cinnamon Muffins

Recipe from the packaging of Sunshine Self-Raising Four

Ingredients:
Sunshine Self-Raising Four 320g
Castor sugar 200g (I prefer to use sugar powder)
Ground Cinnamon 1 tsp
Vegetable oil 60g
Melted butter 60g
Whole eggs 100g
Fresh milk 160g
1 large apple sliced/diced

Method:
1. Sieve the Sunshine Self-Raising Four and cinnamon powder.
2. Place all the dry ingredients into a bowl.
3. Add the remaining eggs, milk, oil and apple. Gently fold using a spoon until incorporated. Don't overbeat at this stage, batter should be lumpy.
4. Deposit into prepared muffin cups.
5. Bake at 190 deg C for approximately 20-25 minutes.

I've made some modification to the recipe due to the limitation of the ingredients I have at home. Here's the changes:
I replaced vegetable oil with melted butter
I used mango yoghurt milk to replace fresh milk

Banana Chocolate Chip Muffins

Recipe from "Chef Wan's Sweet Treats", by Chef Wan Ismail

Ingredients:
1/2 cup butter
1 cup brown sugar (run out of brown sugar at home so replaced with white fine sugar)
1 egg
1 cup ripe bananas, mashed (Thanks hubby for buying the bananas for me to make the muffins)
1 tsp baking soda
2 tbsp hot water
1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 cup chocolate chips

bananas, cut into chunks (I get MIL to slice it), and chocolate chips, to decorate

Method:
1. Cream butter and sugar until fluffy. Add egg and bananas.
2. Mix baking soda with hot water and pour into the butter mixture.
3. Fold in flour and salt. Stir in chocolate chips.
4. Spoon the batter into greased muffin cups (I skipped this step cos I'm using disposable muffin cups).Top each muffin with 2 chunks of banana and sprinkle with chocolate chips. Bake at 180 deg C for about 20 minutes.

Currant Oat Scones

Ingredients
1.5 cups all-purpose flour
3/4 cup rolled oats
1 tablespoon baking powder
1/4 cup sugar
1/4 tsp salt
1/4 cup cold butter, but into pieces
1/4 cup heavy cream
2 eggs, well beaten
1/2 cup currants
butter and fruit preserves to serve

Method

1. In a food processor blend together flour, oats, baking powder, sugar and salt. Process briefly. With the motor running add butter and process until the mixture resembles coarse breadcrumbs. Leave in the food processor.
2. Mix together cream and eggs. Add to the butter mixture in the food processor with the motor running. Process until a dough forms.
3. On a lightly floured surface, knead currants into the dough, making sure they are evenly distributed. Pat the dough into circles about 2.5cm thick. Score into wedges. Bake on an ungreased baking sheet at 180 deg C for 15 minutes until golden brown. Serve with butter and fruit preserves.

Cheddar Cheese Scones

Ingredients
1.5 cups all-puspose flour
1.5 tsp baking powder
1 tsp dry mustard
1/2 tsp salt
2 tablespoons chopped parsley
125 grams cold, unsalted butter, cut into small pieces
1 cup shredded cheddar cheese
1 large egg and 1/4 cup fresh milk, beaten together
1 egg yolk, beaten, to glaze
2 tablespoons whole cumin seeds to decorate

Method

1. Sift together flour, baking powder, mustard and salt. Add chopped parsley and mix well.
2. Cut cold butter into the flour until the mixture resembles coarse breadcrumbs.
3. Add chesse and toss to mix. Add the egg-and-milk mixture and mix the dough briefly by hand.
4. Turn the dough out onto a lighly floured surface and roll out to a thickness of 1.5cm. Use a cookie cutter to cut as many shapes as possible. Place on a floured baking tray. Brush with beaten egg yolk before sprinkling with cumin seeds. Bake at 190 deg C for 12 to 15 minutes until golden brown.

Cheddar Cheese and Onion Scones

Ingredients
1 egg
1/2 cup fresh milk
1 tsp powdered English mustard
1 onion, chopped and fried golden in butter
1.5 cups all-purpose flour
1.5 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
4 tablespoons cold butter, cut into small pieces
1 cup cheddar cheese, grated
2 tablespoons parmesan cheese

Method

1. Combine egg, milk, mustard and fried onion.
2. Sift together flour, cream of tartar, baking soda and salt. Cut cold butter into the flour until the mixture resembles coarse breadcrumbs. Add the egg mixture and both kinds of cheese.
3. Mix into a dough and roll out. Cut into desired shapes and bake for 20 minutes at 180 deg C until golden brown.

Gingerbread Raisin Scones

Ingredients
2 cups all-purpose flour
1/3 cup packed, dark brown sugar
1 tablespoon baking powder
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
6 tablespoons chilled butter, cut into small pieces
1/4 cup milk
1 large egg
3 tablespoon unsulphured, or light, molasses
1 tsp vanilla essence
2/3 cup raisins
butter and marmalade to serve

Method

1. Use food processor to blend the first six ingredients. Add butter and process until the mixture resembles coarse breadcrumbs.
2. Beat together milk, egg, molasses and vanilla essence. Add the flour mixture and raisins. Stir until a dough forms. Roll out on a lightly floured surface and cut with a cookie cutter. Place on a lightly greased baking tray and bake for 25 minutes at 175 deg C. Serve with butter and marmalade.

Oatmeal Date Scones

Ingredients
3/4 cup milk
1 large egg
3 tablespoons brown sugar
1 tsp vanilla essence
2.5 cups all-purpose flour
1 cup rolled oats
1 tablespoon double acting baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup chopped dates

Method
1. Whisk together milk, egg, brown sugar and vanilla essence. Set aside.
2. In another bowl mix together flour, oats, baking powder, baking soda and salt. Transfer the dry ingredients to a food processor and blend in butter until the mixture resembles coarse breadcrumbs.
3. Stir dates and milk mixture into the flour mixture until a sticky dough forms.
4. Spoon scones out onto an ungreased baking sheet and shape as desired. Bake at 200 deg C for 15 to 18 minutes until golden.