Chocolate Muffins and Scones to RelishChocolate muffins and scones are baking recipes that make great afternoon tea snacks and also perfect as gifts for friends and families. They are handy and can be savoured at any time of the day. Great light desserts especially when you are entertaining a small party of friends or relatives. Serving these cute treats also mean you will not have too much to clean up after. I wonder if my relatives suspect anything when there was always chocolate muffins served after dinner. Promise not to tell, ya?
Banana Chocolate Muffins Ingredients 2 Bananas; ripe and mashed 2 Eggs; at room temperature 3/4 cup Castor Sugar 1/2 cup Butter; melted 2 1/4 cups Self-raising Flour; sifted 2 tsp Baking Powder 1/2 tsp Ground Cinnamon 1 Pinch of Salt 1 tsp Vanilla or Banana Essence 1/2 cup Chocolate Chips Method Cream butter with sugar until light. Add in mashed bananas and continue to beat well. Gently fold in sifted flour, baking powder and ground cinnamon. Then add in the essence before folding in the chocolate chips. Lastly add in salt and mix till just blended. Spoon batter into greased muffin cups and bake in preheated oven at 180°C for about 10 - 15 minutes. The muffins are done when it springs back once you lightly touch the center. _________________________ Raspberry Chocolate Muffins Ingredients 2 cups Self-raising Flour; sifted 1 1/2 tsp Baking Powder 1 cup Chocolate Chips 1/2 cup Fresh Milk 3/4 cup Castor Sugar 1/2 cup Butter; at room temperature 1 tsp Vanilla Essence 1 tbsp Lemon Zest 2 1/4 cups Unsweetened Raspberries Method Firstly, mix the sifted flour, baking powder and chocolate chips and leave aside. In a mixing bowl, cream butter and sugar until light and fluffy. Fold in the flour mixture alternately with the fresh milk. Add vanilla essence and lemon zest. Lastly, mix in the raspberries. Spoon batter into greased muffin cups and bake at preheated oven at 190°C for 20 to 30 minutes. The muffins are done when it springs back once you lightly touch the center. _________________________ Nutty Chocolate Chip Muffins Ingredients 2/3 cup Chunky Peanut Butter 2 tbsp Butter; melted 1/2 cup Castor Sugar 2 Medium Eggs; lightly beaten 1 1/2 tsp Vanilla Essence 1 1/2 cup Self-raising Flour 2 tsp Baking Powder 1/2 cup Fresh Milk 180 g Chocolate Chips Method Stir melted butter into peanut butter until well-blended. Add in sugar,eggs, and vanilla essence . Sift flour with baking powder and baking soda. Fold the dry mixture into peanut butter mixture alternating with fresh milk and chocolate chips. Mix until just blended. Spoon batter into greased muffin tins. Bake in preheated oven at 180°C for 20 to 30 minutes. The muffins are done when it springs back once you lightly touch the center. Best serve warm. _________________________ Tasty Chocolate Muffins Ingredients 150 g Semi-sweet Chocolate 2 blocks Dark Cooking Chocolate 1/3 cup Butter 3/4 cup Sour Cream 1/2 cup Palm Sugar; chopped into small pieces 1/4 cup Corn Syrup 1 Egg 1 tsp Vanilla Essence 1 1/2 cup Self-raising Flour; sifted 1 tsp Baking Soda 1/4 tsp Salt 1/2 cup Chocolate chips Method Mix together chocolate, cooking chocolate and butter and melt over a saucepan of simmering water. Stir constantly until mixture has blended. Leave to cool. In a separate bowl, melt palm sugar in 1/4 cup of water. When it has cooled, mix with sour cream, corn syrup, egg and vanilla essence. Blend in this mixture into the melted chocolates. Fold in gently sifted flour, baking soda and salt. Lastly, add in chocolate chips. Pour batter into greased muffin tins. Bake at 200°C for 20 - 25 minutes. Leave to cool on wire racks. _________________________ White Angel Scones Ingredients 2 cups All-purpose Flour; sifted 1/3 cup Granulated Sugar 2 tsp Baking Powder 1/2 tsp Salt 1/4 cup Unsalted Butter; frozen 1/2 cup Heavy cream; whipped 1 Large Egg; lightly beaten 1 tsp Vanilla Essence 180 g White Cooking Chocolate; halved 1/2 cup Raisins Method Mix the flour, sugar, baking powder, and salt together. Cut the butter into small cubes andmix into flour mixture with a pastry cutter until mixture resembles coarse bread crumbs. In another bowl, mix together heavy cream, egg, and vanilla essence. Then add to the flour mixture and knead well until combined. Knead in the white chocolate and raisins. Roll the dough flat (about 1/2 inch thick) on a floured worktop. Cut into circles with a cookie cutter.Repeat this until the dough is used up. Bake the scones in preheated oven at 190°C on ungreased baking sheet until scones turn lightly browned. Store in an airtight container. You may serve warm or cool. Serves 6 people. _________________________ Return from Chocolate Muffins to Best Dessert Recipes HomePage
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