Last Friday, the 3 Girls decided to go over to Kare’s home to try to bake some Muffins. Kelvin was there to oversee the whole process, recorded the process by the weapon in the hand – his camera, and being our guinea pig – the muffin taster.
We baked Chocolate Chocolate Chip Nut Muffins!!!
It was really fun, much easier than we thought. We had fun messing up with ultra lotsa of different instructions from each of us at one time though there is only ONE recipe, sniffing the smell from the oven, anticipating it to be ready and watching the muffin grow grow grow with Leen exclaiming “Kelvin, 發了發了!~“ Kelvin calmly replied “我已經 ‘發’ 很久了。” (translated meaning: already grown like this since long time ago!) *giggles*
Don’t they look pretty?! 😀
Well, you can’t really fail at baking Muffins, and making Muffins ugly looking. Because they say ‘Muffins are Ugly Cupcakes’, so how uglier can a Muffin look? *bleah*
To side track, this Muffin post reminds me of Someone who used to call me ‘Muffin’ -_______-” Why? The term ‘Muffin’ is also used to describe those overflowing fats resulting from tight bottoms. 😐
Anyways, our Muffins taste really good! A bit Cripsy on the outside, soft and moist inside, and filled with yummy of chocolate, not too sweet too! You guys can try the recipe yourself if you like 😉
Chocolate Chocolate Chip Nut Muffins Recipe
Serves: 12 normal size Muffins
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 3/4 cup chopped walnuts
- 1/3 cup whole almonds
- 4 tablespoons white sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
- Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.