Triple Chocolate Mini Muffins

Triple Chocolate Mini Muffins

These are one of the muffins that I bake all the time. A real crowd pleaser and so easy to make. Whenever I need to bring a plate to share and am not sure what to bring, these mini muffins never fail me. Everyone loves them and they are just the right size. Give this a try and let me know what you think.

Triple Chocolate Mini Muffins

I used Stephanie Alexander "The Cook's Companion" basic muffin recipe again for these mini muffins with some modification.

Triple Chocolate Mini Muffins
 Adapted from Stephanie Alexander  "The Cook's Companion"

Makes 48 mini muffins

Ingredients

1 1/2 cups (220 gr) self raising flour
3/4 cup milk
2 eggs
1/2 cups castor sugar
3/4 cup vegetable oil
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
3 tbsp cocoa powder
1 tsp vanilla essence

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Sift flour and cocoa powder then mix with sugar and chocolate chips.
• Combine milk, egg, oil and vanilla essence in a separate bowl and whisk lightly.
• Make a well in centre of dry ingredients, pour in liquid and mix lightly.
• Spoon batter equally into muffin tins to almost full.
• Bake for 13-15 minutes or until the skewer comes out clean.

Triple Chocolate Mini Muffins

Mixed Berries White Chocolate Muffins

Mixed Berries White Chocolate Muffins

I made these with my little one. She loves helping out in the kitchen and muffins are prefect to make with kids. They get to do a lot of mixing and nothing much can go wrong really. Just make sure they don't overmix.

I used the basic muffin recipe from "The Cook's Companion" by Stephanie Alexander which is my favourite recipe. I added frozen mixed berries (blackberries, strawberries, raspberries and blueberries) and white chocolate chips. One tip with using frozen berries is not to defrost them before using because they tend to "bleed". The muffins were lovely, moist and most importantly, the kids loved them! 

Mixed Berries White Chocolate Muffins

Mixed Berries White Chocolate Muffins
Adapted from Stephanie Alexander  "The Cook's Companion"

Makes 12 muffins

Ingredients

1 1/2 cups (220 gr) self raising flour
3/4 cup milk
1 egg
1/2 cups castor sugar
3/4 cup vegetable oil
1/2 cup white chocolate chips
1 cup frozen mixed berries
1 tsp vanilla essence

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour, sugar and white chocolate chips.
• Combine milk, egg, oil and vanilla essence in a separate bowl and whisk lightly.
• Make a well in centre of dry ingredients, pour in liquid and mix lightly.
• Add the berries and lightly mix.
• Spoon batter equally into muffin tins, about 2/3 full.
• Bake for 20-25 minutes.
• Enjoy!

Note
Try to use muffin cases as the berries tend to stick the tin.

Peanut Butter Chocolate Chip Muffins

This recipe has been in my "must try" list for a while but I have only made it today. One of the reasons is because my daughter is allergic to peanut. She was a little upset when she found out that I have baked these and made me promise to bake something without peanut in it.

My other daughter is allergic to milk. She has rashes around her mouth when she drinks milk but she can take muffin without any allergic reaction. I used to wonder why and recently read an article "Muffins may help reduce milk allergy" on ABC. Apparently, heating milk changes the shape of its protein, lessening the chance the immune system will react. The study shown that allergic children who were given cooked milk, baked into muffins over the course of months or years saw their symptoms disappear faster than children who simply avoided milk products. You should discuss it with your doctor before trying this approach though.

These muffins are delicious. I was pleasantly surprised that they are still moist even when they were cold considering the amount of peanut butter in it.

Peanut Butter Chocolate Chip Muffins
Adapted from The Frugal Girls

Makes 12 muffins

Ingredients

2 cups self raising flour
1 1/2 tsp salt
1 1/2 cup milk
2 eggs
2/3 cups sugar
1 1/2 cup peanut butter
1/2 cup vegetable oil
1 1/2 cups chocolate chips

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour, sugar and chocolate chips.
• Whisk lightly milk, egg, peanut butter, oil and salt in a separate bowl. 
• Pour into flour mixture and stir with a fork until just combined. Do not overmix.
• Spoon batter into muffin tins until almost full, then sprinkle with a bit of sugar.
• Bake for about 25 minutes.
• Enjoy!

Mandarin Almond Muffins

I love muffins. They not only taste great but are probably one of the easiest things to bake. You just need to mix the wet and dry ingredients. No electric mixer needed. I enjoy trying out new recipes with whatever is in season, what I have in the pantry or in the fridge. I tend to forget what I made before though so hopefully this blog will help me to jot down all the recipes.

Mandarin Almond Muffins

I'll start with mandarins as they are in season now and I can't stop eating them. These muffins are light and the almond flakes give them a lovely texture.

Mandarin Almond Muffins

Makes 12 muffins

Ingredients

1 ½ cups self-raising flour

½ cup castor sugar

½ cup milk

½ cup mandarin juice

½ cup vegetable oil

1 egg

1 tbsp finely grated mandarin rind

Almond flakes

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour and caster sugar.
• Combine milk, juice, oil, egg and mandarin rind in a separate bowl and whisk lightly.
• Pour into flour mixture and stir with a fork until just combined. Do not overmix.
• Spoon batter into muffin tins about 2/3 full, then sprinkle with almond flakes.
• Bake for 20-25 minutes or until browned on top.
• Let cool in the pan for 5 minutes before turning out.
• Enjoy.

Note

• I wanted big muffins today so I spoon the batter into the tin almost full (made 8 muffins) and baked them for about 30 minutes.
• I used 5 mandarins to get 1 tbsp of rind.