SOUR CREAM CHOCOLATE MUFFINS

(Recipe adapted from here)

Ingredients A:
120g plain flour )
15g cocoa powder ) sieve together twice
1/2 tsp baking soda)
1/4 tsp salt
25g - 35g sugar
60g semi-sweet chocolate chips or more
extra chocolate chips for toppings

Ingredients B:
75ml sour cream
45ml milk or whipping cream
1 egg
55g melted butter
50g brown sugar

Method:
1. Mix ingredients (A) together in a mixing bowl.

2. Mix ingredients (B) together in a mixing bowl till you get a homogeneous mixture.

3. Pour (2) into (1), using a hand whisk, mix together in 5 - 8 strokes.

4. Spoon mixture into paper muffin cups, top with a little more chocolate chips and bake in a preheated oven at 190C for 25 - 30 minutes or till cooked. (I baked at 180C for 25mins)

RASPBERRY MUFFIN

Ingredients:
(Recipe adapted from here)

Makes 24 Small Muffins

360g Plain Flour

Pinch of Salt

1tsp Baking Soda

2tsp Baking Powder

4 Eggs

200g Caster Sugar

180ml Vegetable Oil

270g Sour Cream <See Note 1>, softened at room temperature

2tsp Vanilla Extract

250g Raspberry

Icing Sugar for dusting, optional

Method:

1. Preheat oven to 170C.

2.Place 24 small cupcake cases into the lightly greased muffin trays. <See Note 2>

3.Sift the flour, salt, baking soda & baking powder into a bowl. 

4.Beat the egg & sugar in a separate bowl until pale & sugar is all dissolved. With low speed, continue beating the egg mixture, slowly adding vanilla extract, oil & flour mixture. Mix well on each addition.

5.Add the sour cream & mix until well combined.

6.Gently stir in the raspberries. Spoon the batter into the muffin cases to 80% full. I filled up to 90% & some of them were over-flow.

7.Bake for 15 minutes or until the cake tester comes out clean. Remove & let to cool in the pan.

8.Serve warm or at room temperature, dusted with icing sugar, if desired. Keep unconsumed muffins in an air-tight container.

Tip:

Don’t over-mixing as this results a tough texture.