Food, Recipes from the Heart

Fudgy Jumbo Chocolate Muffins

Since being married, there’s two things I miss a lot – the oven at my mom’s place and my cat Chad. I live for the oven. A decent oven placed strategically makes cooking and baking a lot easier. It’s the star of the show when you’re preparing a few dishes on the stove – make something wonderful and stash it in the oven, time it and come back when it’s ready and voila! A meal or dessert done.

I always had a stash of cafe-style muffins in the fridge back when I was living with my mum. My mum, being obsessed over bananas, used to have plenty of overripe bananas which I forbade her to throw out. Mash them up, save it in the fridge or freezer, then chuck in into your chocolate muffin or chocolate cake batter. Ahh life’s simple pleasures, me thinks.

If there’s one thing I’m navigating through married life is that I’ve had to restart the process of making myself comfortable. You see, I was set on living a life at my mum’s place till I can afford and am eligible to get my own place (that’s when I hit 35 years old as a single woman). Then one day cupid came and I got myself married to a lovely man, and hey, I’m not complaining!

It’s difficult sometimes, but what is marriage without troubles, am I right? I do miss the kitchen I built with my mum, but in the mean time, allow me to scroll through Pinterest and plan our new house way in advance.

I was looking through my Instagram one day and I realised it’s been a long time since I baked muffins (also, I miss having a stand mixer ready and waiting on the kitchen countertop to be used). I remember bringing them to class one day, and my classmates went crazy. I remember bringing them to work and my colleagues hating me for spoiling their diet. And now, I have a memory of feeding them to Faeez so he won’t want to spend $5 at a cafe for a muffin I make at home.

Anyhoos, the secret to delicious chocolate muffins is in the cocoa. I only have Valhorna cocoa powder stocked in my pantry, and if I do run low on them and can’t swing by my go to place to get them, Ghirardelli chocolate cocoa powder from NTUC works perfectly fine.

Fudgy Jumbo Chocolate Muffins

Ingredients:

  • 2 cups all purpose flour
  • 3/4 cocoa powder (Valhorna)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups sugar
  • 3 large eggs
  • 125g unsalted butter melted
  • 1 cup plain yogurt
  • 1 tbsp vanilla extract
  • 1 1/2 cups chocolate chunks or chocolate chips

Method:

  1. Preheat oven to 160deg.
  2. In a mixing bowl, add butter and sugar. Beat until sugar granules have dissolved and mixture is a pale yellow.
  3. Add vanilla and yoghurt then beat using a wooden spoon until incorporated.
  4. Add in all the dry ingredients and fold in to make sure the batter is well combined.
  5. Add in chocolate chunks or chocolate chips, then fold in to evenly distribute the chocolate to the batter.
  6. Using a muffin tray, line tray with muffin liners. Spoon batter into liners.
  7. Bake for 20 minutes, or until a cake skewer comes out clean.
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Recipes from the Heart

Banana White Chocolate Chip Muffins

I thought I’d update this space slowly with whatever I have been blogging over at tumblr. I realised the wordpress format is a lot more friendly for sharing recipes. I have been baking and cooking a lot for the past two or three years, and I think my food photography skills has improved fairly well. First up, banana white chocolate chip muffins!

I don’t usually buy muffins at cafes or coffee joints because of the floury texture that’s usually filled in them. This muffin recipe promises you a light, banana-filled texture with each bite. I find white chocolate chips more suitable for this recipe, but feel free to substitute or add semi-sweet chocolate chips and nuts to your liking. If you insist on using white chocolate chips, however, use Hershey’s. The chips don’t melt in the oven and they taste oh so good. Also, be sure to use ripened bananas. I buy ripe bananas that are only a dollar per bunch for baking purposes only. Leave them in the fridge to blacken for a day or two, and then you’re ready to use it.

Ingredients:

½ cup softened butter

¾ cup brown sugar

1 egg

1 cup mashed banana

1 cup plain flour

2 teaspoons baking soda

1 teaspoon vanilla essence

2 tablespoons milk

½ cup white chocolate chips

Method:

Pre-heat oven to 180 degrees.

Beat butter and sugar together till fluffy, then gradually add the egg. Mix in vanilla essence and milk. Stir in the mashed banana, flour and baking soda till the batter is even.

Divide batter equally into the muffin cases and bake in the oven for 20 minutes, or until the muffins are dry to the touch.

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