Baking Recipes - The Story

It has been a while since I last baked muffins. They are also very versatile as you'll be able to always experiment it with completely different substances. I nonetheless like baking muffins since they are much simpler and straight ahead to make as in comparison with cakes or bread. At one time I was crazy over muffins before the bread making craze took over.

Inspired by a pal's triple chocolate muffins, I made a batch of Milo flavoured chocolate chip muffins for the youngsters and my niece.

I adapted the recipe from a cookbook, Williams Sonoma's Muffins, and changed among the flour with Milo. That is the primary time I've used Milo in my bakes. I grew up drinking Milo on a regular basis...my breakfast (as far back as I may remember) was always a cup of hot Milo with a slice of bread. It was not until I stepped into the working world that I modified my each day beverage to coffee. Even then, I nonetheless drink Milo on a really common basis. Nowadays, it has nearly change into a consolation drink for me, especially when I am not feeling effectively. It actually warms up the entire body in these chilly, freezing nites. I remembered those winter holidays I spent at my sis place within the states, I wouldn't go to mattress before drinking a cup of hot Milo.

Although I have already tried a number of muffin recipes, that is the primary recipe that I've used which adopts the "rubbing-in" technique. A lot of the muffins I've tried used either the creaming technique (cream butter with sugar) or the usual muffin technique the place the wet substances (where butter is melted) are mixed with the dry ingredients. I've additionally used both the dark chocolate chips and white ones...just because I want to use up the white chocolate chips before they expire ;p For this recipe, the butter is rub-in with the self-rising flour, before the wet substances are added to type the batter.

I was very surprised on the texture of the muffins. It was super soft and moist. The kids love the sweetness and the added chocolate chips. I may even distinguish the acquainted Milo scent when my kitchen was 'engulfed' with the sweet aroma from the freshly baked muffins. These are the most effective muffins I have baked.

Ingredients:
(makes 9 big muffins)

270g self-rising flour
30g Milo
1 teaspoon baking powder
55g butter
80g sugar
150g milk or semisweet chocolate chips
2 eggs, flippantly crushed
225ml milk
1 teaspoon vanilla extract

1. Preheat oven to 200 deg C. Grease a 12-cup muffin pan or line with paper muffin cups.

2. Mix the flour, Milo and baking powder in a large bowl.

3. Rub within the butter till the mixture resembles bread crumbs.

4. Stir in sugar and chocolate chips.

5. In a small bowl, whisk collectively the eggs, milk and vanilla extract. Pour the mixture suddenly into the dry components. Don't over combine. Mix rapidly until just blended.

6. Spoon batter evenly into the ready muffin pan and bake for 20mins or until golden brown, and a skewer inserted into the centre comes out clear.

7. Cool within the pan for 10mins then transfer to a wire rack to cool completely.

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