CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

INGREDIENTS

2 cups (9oz/ 255g) all purpose flour, lightly spooned and leveled

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup (6oz/ 170g) unsalted butter, softened to room temperature

1 cup (7 oz/ 200g) sugar

2 eggs, at room temperature

2 teaspoons pure vanilla extract, (4 teaspoons if using imitation vanilla)

1 cup (8oz/ 227g) sour cream, at room temperature

1 cup (6 oz/ 170g) semi-sweet (or milk or bittersweet) chocolate chips, preferably minis

plus extra for sprinkling over the top

INSTRUCTIONS

Adjust the oven rack to the lower middle position and preheat the oven to 400F/200C.

Line a 12 cup muffin pan with 12 cupcake liners (or 48 mini liners, if using mini cupcake pan).

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or a handheld mixer and a large bowl) beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined.

Using a rubber spatula, fold in the mini chocolate chips

Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top; about ½ cup of batter for regular muffins and 2 tablespoons for the minis. Sprinkle the tops with some extra chocolate chips

Bake for 15 to 18 minutes (for regular muffins), or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. (Always check early for doneness and add a few minutes if still not baked through). DO NOT OVERBAKE or the muffins will dry out.

Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Cranberry Orange Muffins

Cranberry Orange 

Muffins 

 NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!

Ingredients

2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 cup cranberries 

1 egg

3/4 cup orange juice . 180 ml (3/4 cup) orange juice

1/4 cup melted coconut oil  60ml

1 teaspoon grated orange zest 

Instructions

Preheat oven to 400º.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Stir in cranberries.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest. 

Add wet mixture to dry ingredients, stir to combine until it is just moistened. 

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

Remove and serve! :)

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                       

                    

(Empire) Red Velvet Muffins

(Empire) Red
Velvet Muffins

2 cups flour

1 1/2 cups granulated sugar, divided

1 cup vegetable oil

1 cup buttermilk

2 egg

1 tsp vinegar

2/3 cup white chocolate chips -- yg ni ady terlupa nak letak 

2 heaping tbsp cocoa powder

1/2 tsp baking soda

1 tsp baking powder

2-3 tablespoon red food coloring

8 oz cream cheese, softened

1. Preheat oven to 350 degrees and grease one 12 cup muffin pan with cooing spray

2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and white chocolate chips in a medium bowl.

3. In a separate bowl, beat together egg, oil, buttermilk and vinegar. Quickly pour wet ingredient mixture into dry ingredient mixture and stir with large wooden spoon until just combined. 

4. In a small bowl, beat together the cream cheese and remaining 1/2 cup of sugar. Fold into the muffin batter, being careful to not overmix.

5. Fill muffin cups 2/3 way full with batter and bake at 350 for 18-20 minutes or until toothpick comes out clean.

6. Let cool 5 minutes in pan before removing to wire rack to cool completely.

  Have A Nice Day,,

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               
                              

Nigella's Double Chocolate Chunk Muffins

Nigella's  Double Chocolate  Chunk  Muffins

200  grams  plain flour

 25  grams  cocoa powder  (plus extra for dusting)

 1  tablespoon  baking powder

 1  teaspoon  ground cinnamon

 115  grams  golden caster sugar

 185  grams  white chocolate  (broken into pieces)

 2  medium  eggs

 100  ml  sunflower oil

 225  ml buttermilk 

Method

Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases. 

Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and  white chocolate. 

Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.

Spoon the mixture into the paper cases, filling each three-quarters full. 

Bake in the preheated oven for 20 minutes, then remove the muffins and cool on a wire rack. 



Enjoy ..Have a fun Weekend Everyone !!!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                                              

Buttermilk White/Dark Milk Chocolate Chunks Muffin

250g (1 2/3 cups) self-raising flour

165g (2/3 cup, very firmly packed) brown sugar

100g white chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)

100g milk chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)

100g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)

62ml (1/4 cup) mild-flavoured oil (e.g. peanut or sunflower oil)

48g (1/2 cup, spooned in and levelled) cocoa powder

1 teaspoon (5ml) vanilla extract

2 large eggs (we use eggs with a minimum weight of 59g)

312ml (1 1/4 cups) buttermilk

LET’S DOIT:

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Move the oven rack to the middle of the oven.

Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use cases that measure 5cm across the base, 8cm across the top, and 3.5cm from base to top.Place flour and brown sugar in a large bowl and stir together, breaking up any lumps of sugar. Add chocolate chunks to the flour mixture and stir to distribute.

Place butter in a medium saucepan over low heat. Remove from heat when butter has just melted. Add oil, cocoa and vanilla to the melted butter and stir until smooth. While stirring, gradually add eggs and buttermilk and continue stirring until combined (the mixture might not be completely smooth — a slightly grainy mixture is fine).Pour wet ingredients onto dry ingredients.

Using a large spoon, fold ingredients together until just combined. Don't over mix the batter as this will result in tough muffins.

Divide mixture evenly between the 12 cases.

Bake muffins for about 18-22 minutes. When they are ready, the muffins should spring back when lightly pressed in the centre, and a thin-bladed knife inserted into the centre of a muffin will come out without any batter attached (be careful not to confuse a melted chocolate chunk with uncooked batter).

Allow muffins to cool in pan for five minutes, then serve or place on a wire rack to cool.

Store cooled muffins in an airtight container at room temperature for up to two days, or individually wrap in plastic wrap and freeze.

Have A Nice Day,,

Ady greatsword
greatsword_blader@hotmail.com

Tie Dye Cupcake

Tie Dye Cupcake

adapted :Cupcake Project

Making and Baking "Tie-Dye Cupcakes" with my daughter Fiah Nur and Nur Sara..(anak saudara) they had so much fun decorating own cupcakes..

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour

1 1/2 tea. baking powder

1/2 tea. baking soda

1/2 tea. salt

4 tablespoons unsalted butter, room temperature

2 eggs

1/3 cup sour cream (I used non-fat Greek yogurt)

1/4 cup vegetable oil

1 tablespoon vanilla

2/3 cup whole milk

Gel food color paste in neon yellow, orange, green, pink, purple, blue& chocolate

Preheat the oven to 350 F.

Add the sugar to a small bowl. Split open the vanilla bean and scrape out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.

In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.

While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.Slowly add the milk in and turn on high for a few seconds.

Divide the batter between 4 small bowls and add a squirt of food coloring to each.

Mix the color in and then add tablespoon dollops to the cupcake liners. I varied the order of color so all the cupcakes would look different.

If you have batter left over, just add it to cupcake liners that look a little empty. This is a messy process, but totally worth it!

Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

1 teaspoon clear vanilla extract

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Morning Glory Muffins - good morning everyone!!

Morning Glory Muffins

Recepi by

: From King Arthur Whole Grain Baking

INGREDIENTS

2 cups whole wheat flour

1 cup packed light brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups (7 ounces) peeled and grated carrots

1 large tart apple (like Granny Smith), peeled, cored, and grated

1/2 cup sweetened coconut

1/2 cup chopped walnuts

3 large

eggs

2/3 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

Preheat oven to 375 degrees F. Lightly grease a standard muffin tin or line with paper liners and coat the paper with nonstick spray.

Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in the carrots, apple, coconut and walnuts. In a small bowl whisk the eggs, oil, orange juice, and vanilla extract. Stir into flour mixture until well incorporated.

Divide the batter evenly between muffin cups, filling each cup almost to the top. Bake until a cake tester inserted into the center comes out clean and the tops are nicely domed, 25-28 minutes. Remove from oven and allow to cool in pan for 5 minutes. Remove muffins to a wire rack and cool completely. Store for up to 3 days in an airtight container at room temperature.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Doughnut Muffins- Muffins that taste like doughnuts..

Doughnut Muffins- Muffins that taste like doughnuts..

Makes 12 muffinsINGREDIENTS

For the Muffins:

12 tbsp (1 1/2 sticks, 6 oz.) unsalted butter

3/4 cup sugar

2 large eggs

3 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 tsp ground nutmeg

3/4 cup whole milk

1/4 cup buttermilk (instead of these two milks, you could also just use 1 cup lowfat milk and 3/4 tsp lemon juice)For the topping:( yg ni Ady tak buat anak2 tak suka..)

4 tbsp unsalted butter, melted

1 cup granulated sugar

1 tbsp cinnamonINSTRUCTIONS

Preheat oven to 350 F. Generously butter a 12-cup muffin tin.

In a medium bowl, sift together flour, baking powder, baking soda, salt, and nutmeg. In a measuring cup, stir together milks. Set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed until fluffy. Add eggs one at a time and beat at low speed until just incorporated. With a wooden spoon, gently stir 1/4 of the dry ingredients into the butter mixture, then 1/3 of the milk. Continue alternating until the ingredients are all fully incorporated, but do not overmix. Distribute batter evenly among the muffin cups and bake for 30-35 minutes, or until the tops are bouncy but not browned. Let cool in the pan for five minutes.

While the muffins are cooling, combine sugar and cinnamon in a small bowl. Brush each muffin all over with the melted butter, then roll in the cinnamon sugar until completely covered. (If you do not have a pastry brush, you can dip the muffins in the butter instead, but you will probably need more than 4 tbsp.) Serve immediately.Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com