Easy Choco Muffin

i,m  running my time to pick up hubby at office and izzat at school..but i  must left some   sweet for kids before check out from my kitchen... and this recipe    only take less than  30 minutes....and it's safe me!huhuuuu!

Rich Chocolate Chips Muffin

  Ingredient A

 

 2 egg

1 cup brown sugar

100 ml fresh milk

120ml corn oil

1/2 tsp vanilla

  Ingredient B

190 gm plain flour (sieve)

1 tsp baking powder double action (sieve).. (i use regular baking powder)

1/2tsp baking soda(sieve)

1/4 cup cocoa powder (sieve)

1/2 cup choco  choc chips

Method:

Mix all ingredient A...and  sieve ingredient into abowl..mix them till the batter all together

Pour the batter 3/4 in cupcakes casing and sprinkle choco chip on the top

Bake for 20mins at 170 C

(Adapted from Azie Kitchen)

Orange with Poppy Seed Soft Muffin

                                                 
15gm poppy seeds ( i don't use this..hehhe no stock!)
1/4 tsp salt and ....1tsp baking powder *
10 gm powder milk*
150gm plain flour*(* combine the ingredient and sift)
125g brown sugar
125g butter
25gm ground almond 
2 eggs, lightly whisked
2 tsp finely shredded orange rind
60ml (1/4 cup) fresh orange juice
Icing sugar, to dust (optional)

1 tsp Mayonnaise or Ovalatte

Preheat oven to 180°C. Combine the poppy seeds and almond in a small bowl. Set aside.. .

Step 2

Combine butter, brown sugar and ovallate , beat until combine. Add in an eggs and beat again. In slow speed   add in flour mixture  and orange juice.

Step 3

Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centers comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

 (Adapted from dapur tanpa sempadan.blogspot.com)     

Pumpkin Muffin

 

Pumpkin Muffin Ingredients:

1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin (i used fresh pumpkin..boil and mashed)
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

(Adapted from cookingwithmykid)

 

 

 

Blueberry muffin for hi-tea

 

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon 

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.