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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 5 of 5. This is the beginning of the thread.
Posted by Quintal on April 25, 2007, at 22:04:11
............as a peace offering for all the babblers.
http://i125.photobucket.com/albums/p46/Serepham/Picture1565.jpg
Had loads of mixture left over so I made two cakes, which were less fortunate:
http://i125.photobucket.com/albums/p46/Serepham/Picture1566.jpg
Maybe make a sandwich cake with icing out of them? Anyone have a good chocolate buttercream icing recipe?
Q
Posted by Quintal on April 25, 2007, at 22:09:36
In reply to Baked Some Chocoalte Muffins......................, posted by Quintal on April 25, 2007, at 22:04:11
Ingredients (Makes 20 Muffins)
250g Butter
190g caster sugar
4-5 eggs (I used 4)
250g self raising flour
20g Baking powder
60ml Milk
100g chocolate chips
150g drinking chocolateMuffin cases and a muffin tray.
The Cooking
In a mixing bowl, mix together the butter and sugar with a wooden spoon until fluffy. Crack in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes. Don’t be scared if it goes sloppy and looks like it’s fallen apart, just keep mixing and it’ll come together.
Sift in the flour and baking powder to the butter mixture and fold together until well-blended. Try not to beat it to death, the aim is to keep it light and fluffy.
Add in the milk and the drinking chocolate and mix for 1 minute. Fold in the chocolate chips. Once mixed, try not to eat it all off the spon right there and then.
Preheat the oven to 200°C/390F. Line muffin trays with paper cases, making 20 muffin cases in all. I only have one tray with space for twelve muffins, so I did it in two batches.
Drop a large tablespoon (or two, depending on what size you want them) of the muffin mixture in each case, trying not to get it all over the tray like I did. Bake the muffins for 15-20 minutes until cooked through and risen. They will crack a bit on the top, which is a good thing. You know what muffins look like. Leave them to cool in the tray to begin with because they’re quite soft when they first come out of the oven and you don’t want to squash them. After five minutes, lift them out and feed to whoever you love best.
Q
Posted by gardenergirl on May 2, 2007, at 17:31:19
In reply to Here's The Recipe:, posted by Quintal on April 25, 2007, at 22:09:36
Sounds yummy. I get muffin or cupcake batter all over the pan, too. I figure it's there for me to sample before baking. :)
What's caster sugar?
gg
Posted by Quintal on May 4, 2007, at 18:16:58
In reply to Here's The Recipe:, posted by Quintal on April 25, 2007, at 22:09:36
Unfortunately I used cocoa where the recipe recommends drinking chocolate. 150g of cocoa in fact, when three table spoons would probably have sufficed. The end result was dark, very dark - more like Black Magic (do you have that in the US?) than Milk Tray (you must have that?!). I tried to get round this by making them into butterfly buns but there was still a cloying bitterness to them that made everyone gag.
Caster sugar is white granulated sugar ground very fine so that it dissolves easily and keeps your produce all fluffy and light.
Q
Posted by Quintal on May 4, 2007, at 18:25:20
In reply to Re: Here's The Recipe: » Quintal, posted by Quintal on May 4, 2007, at 18:16:58
This is the end of the thread.
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