Monday, 14 January 2019

Recipe 58: Chocolate Raisin Muffin

If you are a believer of "Good things come in small packages", then you are a perfect muffin person!


My Chocolate Raisin Muffins are made by adding chocolate coated raisins to a vanilla scented muffin batter and finishing by sprinkling the top with a little cinnamon sugar, for a crunchy feel.


These can be served warm straight from the from the oven or at room temperature.


Chocolate Raisin Muffins are perfect as an afternoon snack with tea or with a tall glass of milk for your kids.


Now, if we leave out the chocolate raisins, we are left with the vanilla scented batter. To which you can add chocolate chips, dried fruits or even some fresh berries, when they are in season.


So, go ahead, be creative and surprise your family and friends.


I made these when my British friend was visiting with her kid and they both loved it.


The recipe goes as follows:

Ingredients for 12 Small Muffins:



  1. 1 cup all-purpose flour (130 gms)
  2. 1/3 cup granulated white sugar (65gms) + 1 tbsp. sugar for topping
  3. 1/4 cup melted and cooled butter
  4. 1/3 cup milk (130 ml)
  5. 1/2 cup chocolate raisins (click to buy Chocolate Coated Raisins)
  6. 1 large egg
  7. 1 tsp. baking powder
  8. 1 tsp. vanilla extract (click to buy Ossoro French Vanilla)
  9. 1/2 tsp. cinnamon powder
  10. 1 pinch of salt

Method:

Preheat oven to 160 degrees C (depends on your oven) and place an oven rack in the middle.

Mix the dry ingredients like flour, sugar, baking powder, salt and chocolate raisins in a bowl.

For the wet ingredients, take a large mixing bowl.
Break in an egg and whisk it with the vanilla.
Add in the milk.
Gradually mix the butter too.

Now take the dry mixture and fold it in the wet mixture in two batches.
Do this with help of a spatula.
Do not over mix, or your muffins will be a bit tough.
And just like that, your batter is ready!!

Fill in the muffin moulds evenly with the help of a spoon or ice cream scoop.

Mix the cinnamon powder and sugar in a bowl.
Sprinkle them lightly and evenly on top.
Place muffins in the oven and bake for about 18-20 min.
You will know your muffins are done when a toothpick inserted in the middle, will come out clean.

Let these cool on a wire rack and then take out of the moulds.

These can be stored in room temperature for a few days or frozen for longer.


After all, happiness is freshly baked muffins :)


Sohini Nandi
Hello from the Land of Santa Claus!
Professionally I am a Conservation Architect. That means I spend most of my time snooping around dilapidated and haunted buildings. I love the smell of old damp lime washed walls. Sorry to put you off with all the unpleasant details.
Now for the fun facts. I have been living in this extremely cold socialist country (its Finland, for the people who are still guessing!) for a few years now. But I was also in London doing my second post-graduation (University College London) and working on a few projects for the last 1.5 years.
Being a culture enthusiast, I have travelled far and wide in Europe learning the culture and trying the unique local cuisines. Yes, I am a foodie too!
In SpicesnSecrets I will be sharing some of my experiences for similar lost souls in an alien country.
Cheers to life!








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