The Joy of Baking Muffins - Raisin and Choco-chip Vanilla Muffins

RAISIN AND CHOCO-CHIP VANILLA MUFFINS

Ingredients

Who doesn't love Muffins...The very smell of one makes me drool..And when I started Baking  I realised that baking 'Muffins' was one of the easiest things to do..extremely simple, no frills and can be done without even using an electric or a hand mixer..What now, me being 'The Lazy Cook', 'Muffins' became my favourite things to bake!

When it comes to baking I can close my eyes and trust Stephanie's (from Joy of Baking) recipes. They are all full proof and have never let me down till now!! I have adopted her recipe for Choco-chip Muffins here though the quantities vary according to my requirement. I wanted Choco-chips but strangely they were out of stock from every possible grocery store nearby so I have used chopped dark chocolate instead and even added some dark raisins!! 

RAISIN AND CHOCO-CHIP VANILLA MUFFINS 

Mixing the Dry Ingredients

Makes: 20 Muffins


Ingredients

200gms unsalted butter, melted and cooled

3 medium eggs

280ml milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

460gms all-purpose flour/Maida

270gms  granulated white sugar

3 teaspoons baking powder

1/4 teaspoon salt

120gms chocolate chips/chopped chocolate

150gms Raisins

Wet Ingredients

Cinnamon Sugar Topping: (Optional)
1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon

Procedure

Folding the Ingredients together

1. Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven.
2. Butter, or line with paper liners, 12 muffin cups.
3. In a large bowl whisk together all the 'Dry Ingredients' the flour, sugar, baking powder, and salt. Stir in the chocolate chips and raisins.
4. In another bowl whisk together the 'Wet Ingredients' the eggs, milk, and vanilla extract.

Filling up the Moulds

5. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)
6. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
7. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin.

Just out of the Oven

8. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

9. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.

10. Slightly warm it up just before serving.

Cooling over the Wire Rack

Next on my list is Pineapple and Orange Muffins or Carrot Muffins...Hope to catch you soon with any one in my hand!! Thanks for taking out time to read! Byee!