'Egg less' Raisins & Chocolate Chips Muffins

Woke up early this Sunday morning just to make this batch of Raisins & Chocolate Chips Muffins. I thought they look lovely, with the nice golden, slightly crackly domes. You would probably not believe that these muffins were made with a major flaw! I have forgotten to add in one important ingredient :'p


Last evening, I went to a nearby convenient store, with the intention of getting a loaf of bread for our breakfast this morning. As it was already quite late, our usual brand/flavour bread was already sold out. The other loaves left on the shelf didn't look appealing to me. I decided on the spot that I should make some muffins first thing in the morning. So, just before bedtime, I scanned through various cookbooks to look for a suitable recipe. I got nothing from the book "Muffin Bible" and not a single appropriate recipe from the book "500 cupcakes & muffins" as well. Finally, I reached out for a book on bread making, and I found 'the' muffin recipe! It is meant for a Cranberry Nut Loaf, but it can be adapted for Cranberry Nut muffins, Blueberry Nut muffins, and even turned into a Banana loaf. I went to bed thinking that since it is such a versatile recipe, I thought I could use it as a base and add in some left over raisins and chocolate chips.



This morning, my little one woke up as early as me, and as usual, he offered to help me with the baking, while his brother was still 'frozen'(a term my younger one likes to use) in deep sleep ;)

He helped me with the sieving and mixing of the raisins and chocolate chips. All went well until we started to prepare the wet ingredients. I added the sugar into the melted butter and got him to stir it with a manual whisk. The mixture became lumpy. So I though I should add in the milk right away, and maybe the problem could be solved. No, it didn't help, I had to take over the stirring, but there were still many small lumps in the mixture. I had no choice but to pour it into the dry ingredients, hoping things would work out on its own. Fortunately, the liquid mixture was incorporated into the batter with just a few gentle folding, though I did noticed that the batter was on the dry side. It was only after I put the muffins into the oven, then I noticed that the egg was still sitting on the counter!! It was already too late, I simply couldn't do anything about it. I left the muffins to bake in the oven, wondering how rubbery or rock hard the texture would be without the egg. Believe it or not, this is the very first time, I have ever forgotten to add in any ingredients in my baking session! I was really depressed!


The muffins took a little longer than the recommended time to bake. Initially I thought they would never rise, but to my surprise, a nice dome was formed on each of the muffins. I couldn't wait to test it, while it was still pipping hot, I took one bite and was soooo relieved that this egg-less muffin tasted as good as the usual muffins I have made. The texture was surprisingly very soft and fluffy! The sweetness is just right, and the raisins and chocolates made it even more delicious! I was so pleased with the result and it lifted up my spirits instantly!

My elder boy woke up just in time for his breakfast and we had a wonderful, hearty breakfast on this lovely Sunday morning =)


Ingredients:
(makes 8 muffins)

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup raisins
1 egg, beaten (I have forgotten to add in!)
60g unsalted butter, melted
175ml milk (I used low-fat fresh milk)
150g granulated sugar (I reduced it to 125g sugar)

Method:

1. Pre-heat oven to 180degC (350 degF).
2. Melt butter in a saucepan, over low heat, set aside to cool.
3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
4. Add chocolate chips, raisins and mix with a spatula. Make a well in the centre.
5. Place egg, melted butter, milk and sugar in another bowl. Mix until thoroughly combined. (To cut down on washing up, I mixed these ingredients into the saucepan which I used to melt the butter).
6. Pour the liquid mixture into the flour. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. DO NOT Over mix.
7. Spoon batter into paper muffin cups. Bake for 15~20mins (mine took almost 25mins) until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
8. Let cool on a wire rack.

Recipe source: adapted from Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno