It has been some time since I last baked muffins. At one time I was crazy over muffins before the bread making craze took over. I still like baking muffins since they are much easier and straight forward to make as compared to cakes or bread. They are also very versatile as you can always experiment it with different ingredients.
Inspired by a friend's triple chocolate muffins, I made a batch of Milo flavoured chocolate chip muffins for the kids and my niece.
I adapted the recipe from a cookbook, Williams Sonoma's Muffins, and replaced some of the flour with Milo. This is the first time I've used Milo in my bakes. I grew up drinking Milo everyday...my breakfast (as far back as I could 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 changed my daily beverage to coffee. Even then, I still drink Milo on a very regular basis. Nowadays, it has almost become a comfort drink for me, especially when I am not feeling well. I remembered those winter holidays I spent at my sis place in the states, I would not go to bed before drinking a cup of hot Milo. It really warms up the whole body in those cold, freezing nites.
Although I have already tried several muffin recipes, this is the first recipe that I have used which adopts the "rubbing-in" method. Most of the muffins I have tried used either the creaming method (cream butter with sugar) or the standard muffin method where the wet ingredients (where butter is melted) are mixed with the dry ingredients. For this recipe, the butter is rub-in with the self-rising flour, before the wet ingredients are added to form the batter. I have also used both the dark chocolate chips and white ones...simply because I need to use up the white chocolate chips before they expire ;p
I was very surprised at the texture of the muffins. It was super soft and moist. These are one of the best muffins I have baked. The kids love the sweetness and the added chocolate chips. I could even distinguish the familiar Milo smell when my kitchen was 'engulfed' with the sweet aroma from the freshly baked muffins.
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, lightly beaten
225ml milk
1 teaspoon vanilla extract
Method:
Inspired by a friend's triple chocolate muffins, I made a batch of Milo flavoured chocolate chip muffins for the kids and my niece.
I adapted the recipe from a cookbook, Williams Sonoma's Muffins, and replaced some of the flour with Milo. This is the first time I've used Milo in my bakes. I grew up drinking Milo everyday...my breakfast (as far back as I could 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 changed my daily beverage to coffee. Even then, I still drink Milo on a very regular basis. Nowadays, it has almost become a comfort drink for me, especially when I am not feeling well. I remembered those winter holidays I spent at my sis place in the states, I would not go to bed before drinking a cup of hot Milo. It really warms up the whole body in those cold, freezing nites.
Although I have already tried several muffin recipes, this is the first recipe that I have used which adopts the "rubbing-in" method. Most of the muffins I have tried used either the creaming method (cream butter with sugar) or the standard muffin method where the wet ingredients (where butter is melted) are mixed with the dry ingredients. For this recipe, the butter is rub-in with the self-rising flour, before the wet ingredients are added to form the batter. I have also used both the dark chocolate chips and white ones...simply because I need to use up the white chocolate chips before they expire ;p
I was very surprised at the texture of the muffins. It was super soft and moist. These are one of the best muffins I have baked. The kids love the sweetness and the added chocolate chips. I could even distinguish the familiar Milo smell when my kitchen was 'engulfed' with the sweet aroma from the freshly baked muffins.
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, lightly beaten
225ml milk
1 teaspoon vanilla extract
Method:
- Preheat oven to 200 deg C. Grease a 12-cup muffin pan or line with paper muffin cups.
- Mix the flour, Milo and baking powder in a large bowl.
- Rub in the butter until the mixture resembles bread crumbs.
- Stir in sugar and chocolate chips.
- In a small bowl, whisk together the eggs, milk and vanilla extract. Pour the mixture all at once into the dry ingredients. Mix quickly until just blended. Do not over mix.
- Spoon batter evenly into the prepared muffin pan and bake for 20mins or until golden brown, and a skewer inserted into the centre comes out clean.
- Cool in the pan for 10mins then transfer to a wire rack to cool completely.
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