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Double Chocolate Chip Muffins(recipe and pic)
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Wed Aug 25, 2004 4:05 pm    Post subject: Double Chocolate Chip Muffins(recipe and pic) Reply with quote

trying a new recipe using milk and molasses in muffins. I will be making this on the eve of Teacher's Day for Melody to bring to school for class party.

this mixture must be creamy and soft. This is before baking:




The muffin was spongy like sponge cake texture. Not too sweet and has a rich chocolatey taste and smell. It turns out better than I have expected it. Was expecting it to be more firm.

This recipe yields 12 muffins
Ingredients:
1 3/4 cups self raising flour
1 cup milk
half cup Molasses
50 g castor sugar
120 g melted butter
1 egg
1 tsp vanilla essence
1 tbsp Cadbury's Drinking Chocolate powder
1/4 cup of chocolate chips

Method:
1. Add melted butter in a mixing bowl and cream with Molasses and sugar
2. Add beaten egg and mixed.
3. Add flour and milk, vanilla essence, choco powder.
4. Spoon mixture into paper cups(80% full)
5. Drop a few chocolate chips on the top.
6. Baked in preheated oven of 180 C for 15-20 mins
7. Leave in oven for another 5 mins before removing on wire rack to cool.

Notes:

If you prefer darker muffins, just add extra 1 tbsp of Chocolate powder. However, if you add more chocolate powder, you may need to add more sugar as chocolate powder is bitter.
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Gina

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Last edited by Gina on Wed Apr 13, 2005 10:25 am; edited 3 times in total
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sherry
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PostPosted: Thu Aug 26, 2004 2:47 pm    Post subject: Reply with quote

Thanks for the recipe Very Happy

May i know what is Molasses ?Is the chocolate powder the same as coca powder?

Thanks
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Gina
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PostPosted: Thu Aug 26, 2004 5:15 pm    Post subject: Reply with quote

Hi Sherry

Molasses is a kind of sugar..but its unrefined. More healthy, more fragant too.Its usually sold in small packets of 500g and costs around $4 to $4.50 depending on which supermarket you go and buy.

Chocolate powder is not the same with cocoa powder. I usually used Chocolate powder as it is more fragant and less bitter. Cocoa powder is darker in colour, bitter and not as fragant(and also cheaper!).

If you do not want to go all out to buy a tin of cocoa powder or chocolate powder, you can use Milo or Ovaltine too.

Gina
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Gina

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jam
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PostPosted: Thu Aug 26, 2004 9:54 pm    Post subject: Reply with quote

Thanks for sharing the recipe Gina, I love anything chocolatey and so do my two sons. Got to get the molasses first...... Smile
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Gina
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PostPosted: Fri Aug 27, 2004 9:01 am    Post subject: Reply with quote

Jam

I will be creating alot of new pastries, cakes stuff using Chocolate here. As my neighbours always gives us Chocolates as gifts. Its my fault..I always cook to try out new dishes, and they are my 'guinea pigs". So they pai-seh and they just gave us chocolates.

Buay told me to limit the amount of flour added to a cake recipe to make it light-weighted. And also with more flour, you can only eat one or 2 slices each time..becoz its very filling. If you want to enjoy your cake, she says its best to add more of the things you like and less on the flour. The cake will not be spoiled.

I tried her method with the Cadbury's Chocolate cake..and true enough..we each ate 3 to 4 slices of it.

Gina
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sherry
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PostPosted: Fri Aug 27, 2004 2:51 pm    Post subject: Reply with quote

Hi Gina,

Thanks for your reply.

May i know whether i can replace Molasses with fine sugar or other kind of sugar?Now than i know coca powder is different from chocolate powder.Thanks for clearing my doubts Very Happy
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Gina
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PostPosted: Fri Aug 27, 2004 4:27 pm    Post subject: Reply with quote

Sherry

no problem. you can replace Molasses with light brown sugar.

actually Chocolate powder is made from cocoa beans..same with cocoa powder. the difference is that chocolate powder is already sweetened whereas cocoa powder is not. Pure cocoa is very bitter. So Dark Chocolate is made with cocoa powder without sugar and milk. While Chocolate powder is made with cream and sugar added. And also, it makes it more fragant.

am I confusing you?

Gina
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Gina

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jam
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PostPosted: Mon Aug 30, 2004 12:13 pm    Post subject: Reply with quote

Gina, I have this packet of Kafera raw cane sugar which dh used for his coffee. It's light brown in colour and can I used this as a replace for molasses? It's stated in the packaging that it's without additives and colouring and is excellent choice of a natural healthy food ingrediants.
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Gina
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PostPosted: Mon Aug 30, 2004 1:01 pm    Post subject: Reply with quote

hi Jam

yes you can. I also used this when I run out of Molasses to use.

have fun baking. and show pic here of your muffins..once you baked them. would love to see it.

Gina
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jam
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PostPosted: Mon Aug 30, 2004 1:34 pm    Post subject: Reply with quote

Thanks for the quick answer Gina, I'll try and post a picture after I've make them. Just not sure when though......
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bluemoon
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PostPosted: Mon Aug 30, 2004 3:31 pm    Post subject: Reply with quote

Gina, I tried making double choc muffin but failed terribly, it was rock hard!! (must clarify, I used another receipe)
Really donno whats the problem. My receipe calls for 2 eggs compared to yours which only required 1. Could that be the reason?
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angelic8
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PostPosted: Fri Dec 03, 2004 11:33 am    Post subject: Reply with quote

If you prefer darker muffins, just add extra 1 tbsp of Chocolate powder. However, if you add more chocolate powder, you may need to add more sugar as chocolate powder is bitter.

Gina,
I'm planing to make these tomm. So if i were to add extar tbsp of choc powder to achieve a darker colour, how much more sugar should i add? I'll be using brown sugar instead of mollases.
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Gina
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PostPosted: Fri Dec 03, 2004 3:59 pm    Post subject: Reply with quote

bluemoon wrote:
Gina, I tried making double choc muffin but failed terribly, it was rock hard!! (must clarify, I used another receipe)
Really donno whats the problem. My receipe calls for 2 eggs compared to yours which only required 1. Could that be the reason?


Karen

why 2 eggs? 1 egg more than enough. I only use 2 eggs if I want to double the recipe for 24 muffins.

also, don't overbake and over stir. Bake at 180 C and 15 mins the most. If you have a forced fan oven, then its 10 to 12 mins. Mine is not forced fan oven, so 15 mins is just nice.

over stirring will also cause hard muffins.
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Gina

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Gina
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PostPosted: Fri Dec 03, 2004 4:02 pm    Post subject: Reply with quote

angelic8 wrote:
IGina,
I'm planing to make these tomm. So if i were to add extar tbsp of choc powder to achieve a darker colour, how much more sugar should i add? I'll be using brown sugar instead of mollases.


Add extra 1 tbsp castor sugar. But then it depends what kind of chocolate powder you use. If you use Dark Cocoa powder, you may need to add extra 2 tbsp castor sugar. if you use the Cadbury's Drinking Chocolate, 1 tbsp is okay.
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Gina

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mylar
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PostPosted: Sat Dec 04, 2004 12:07 pm    Post subject: Reply with quote

i thought of trying this today but what kind of milk shld i used? UHT milk? normal HL milk? Evaporated milk??
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angelic8
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PostPosted: Sat Dec 04, 2004 12:12 pm    Post subject: Reply with quote

Gina once told that usually uses UHT milk but since i don't have it, i'm going to use evap. milk. Hope it turns out well. Gonna make this today too.
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mylar
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PostPosted: Sat Dec 04, 2004 12:15 pm    Post subject: Reply with quote

ic! thanks!! Very Happy
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angelic8
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PostPosted: Sun Dec 05, 2004 10:26 am    Post subject: Reply with quote

http://srv.fotopages.com/2/3293254.jpg

Made this yesterday. Was light & fluffy. I added the choclate chips into the mixture itself & not on the top. I baked the 1st batch at 200 degrees for 20 mins & a few muffins were sightly burnt at the top. I baked the 2nd batch at 180 degrees and they turned out well. Overall, the muffins were delicious!
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Gina
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PostPosted: Mon Dec 06, 2004 12:54 am    Post subject: Reply with quote

Angelic8

nice..the chips on top is just to make it more pretty. So, everyone at home like it I suppose? 200 C for muffins is too hot. 180 C is the best temperature for muffins. Often comes out nicely done.

I only use 200C for non pastry dishes like meats, fish, baked rice, etc.
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Gina

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angelic8
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PostPosted: Mon Dec 06, 2004 10:43 am    Post subject: Reply with quote

Yup everyone liked it. That was my 1st time baking muffins. Smile
Your recipe stated 200 C so I followed the instruction. Gonna try pandan muffins next coz my mum likes pandan flavour. Hopefully its successful!
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Gina
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PostPosted: Mon Dec 06, 2004 11:10 am    Post subject: Reply with quote

oh..goondu of me. I must have type wrongly. my fault. will change the recipe.
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Gina

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slurp
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PostPosted: Thu Dec 30, 2004 12:08 pm    Post subject: Reply with quote

Thanks Gina ...
just the recipe I need to finish off my remaining chocolate chips I had.

if I do not have self-raise flour but I've got plain flour, cake flour & baking powder ... how may I mixed to get self-raise flour?

btw, my first attempt with muffins was blueberry (premixed pack, betty crocker something something .... ). I followed the instructions but the muffins turn out damp & sticky after storing? help!!! what when wrong here???

thanks once again!!!
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Lazyg3r
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PostPosted: Thu Dec 30, 2004 1:12 pm    Post subject: Reply with quote

Hi hi,

Can I kaypo here? Hehe...

I'm referring to my "Complete Idiot's Guide for Baking" and it says for 1 cup of self-raising flour, use 1 cup plain flour + 1/2 tsp baking powder + 1/2 tsp salt.

1 cup of flour should be 125g.

Or, you can refer to the earlier discussions here http://www.kitchencapers.net/phpbb/viewtopic.php?t=1193
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slurp
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PostPosted: Thu Dec 30, 2004 2:24 pm    Post subject: Reply with quote

Yo Lazyg3r,
you not lazy at all Very Happy thanks once again ...
too many variation on the other link .. I'll stick to your "Idiot's Guide for baking" .. more suitable for idiots like me :lol:
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Lazyg3r
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PostPosted: Thu Dec 30, 2004 2:29 pm    Post subject: Reply with quote

slurp wrote:
I'll stick to your "Idiot's Guide for baking" .. more suitable for idiots like me


and me too! :lol:
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