Mixed Berry/Chocolate Muffins

Happy Fall everyone!  It’s sunny here today and it put me in the mood for baking muffins.  Also..my granddaughter who is in her first year of University is coming for supper and I’ll send some home with her.

I know…these are not fall flavours per say…..but you will love these muffins….anytime of year. Trust me on this one!!

Now…I have been called the muffin queen by my friends for years now.  The ones I baked today have been a favourite for a long time so I thought I’d share it with you here today.

I’m trying to lose some weight so this surely doesn’t help!  Grrrrr!  But I need to be a good girl and learn control…yeah right!

I love chocolate…and I love it in everything I can put it in.  So I put chocolate in these muffins….HEAVENLY!!!

Note:  I used jumbo tulip liners and a jumbo scoop.

 

Look how the tops cracked open….I baked them on convection bake @350.

You want to make sure that when you mix the wet and dry ingredients that you fold in slowly….the batter will be lumpy.  That will give you a moist and light texture.  If you over beat they will be tough.

Add the frozen berries and chocolate if you’re using it…again mix in slowly….Don’t overmix!!!

Oh!!! The batter changed colour!!!  It’s ok….once baked they are perfect!

 

Mixed Berry/Chocolate Muffins

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt
  4. 1 cup sugar
  5. 2 eggs
  6. 3/4 cup milk
  7. 1/2 cup oil ( I used grape seed oil)
  8. 1 tsp almond extract
  9. 2 cups of berries ( I used frozen 3 berry mix, blueberry, raspberry, blackberry ) DO NOT THAW!
  10. 1/2 cup semisweet chocolate chips (optional)

Instructions

Line a muffin pan with your favourite liners…..I used jumbo tulip liners.

Preheat your oven to 375

I baked mine on convection bake @350

  • mix first 3 ingredients in a medium bowl…set aside
  • in a large bowl mix sugar, eggs, milk, oil, almond extract and beat well
  • add dry ingredients and fold in gently (that will give you moist and light muffins)
  • add frozen fruit and chocolate and fold in gently….the batter will change colour but it will be perfect once baked…
  • scoop into your prepared muffin tin
  • sprinkle the tops with coarse raw sugar (it’s light brown and coarse)


Enjoy!

Raisin Bran Muffins (Large Batch)

Isn’t life busy? So sorry that I haven’t posted since Christmas…you were probably tired of all the Christmas baking anyway LOL

I’m getting my groove back after putting all the Christmas stuff away and re-organizing…tired just thinking about it.

I decided to make raisin bran muffins today…(my hubby was hungry for some) this is a large batch that makes about 4-5 dozens.  I fill my pans to the brim..that way they bake with a large muffin top.  Just the way I like it.

Raisin Bran Muffin ( Large Batch)

  1. 2 cups natural wheat bran
  2. 2 cups boiling water
  3. 1 cup sunflower oil
  4. 2 & 1/2 cups brown sugar
  5. 4 eggs
  6. 1 litre buttermilk (4 CUPS) ( make your own…1 TBSP vinegar to 1 cup milk) put the vinegar in first so you don’t go over the 4 cups needed
  7. 2 cups raisins ( I soak mine in hot water to soften then drain)
  8. 5 cups flour
  9. 5 tsp baking soda
  10. 2 tsp salt
  11. 4 cups bran buds (do not soak these)

Directions:

  • in a large bowl mix 2 cups of natural wheat bran with 2 cups boiling water..set aside and let cool
  • in a very large bowl mix oil, brown sugar, and eggs
  • in a medium bowl mix flour, soda & salt …set aside
  • mix gently till all incorporated
  • Note: when making muffins always mix gently to get a light fluffy muffin
  • add buttermilk to very large bowl…and mix gently
  • add bran, mix gently
  • now add the rest: raisins, flour mixture, and 4 cups of bran buds
  • again mix gently
  • NOTE:  mixture will be soupy….it needs to go in the fridge for at least 3-4 hours to thicken or overnight
  • remove from fridge and MIX GENTLY…THERE MIGHT BE LIQUID ON THE BOTTOM
  • scoop into well greased or sprayed pans and spray top of pan too for large muffin top
  • I fill my pans to the brim to get a large muffin top
  • bake at 400 for about 18 minutes

NOTE:   THIS BATTER CAN STAY IN THE FRIDGE FOR ONE WEEK…OR USE IT ALL UP!!!

Enjoy!

 

 

 

 

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Triple Chocolate Banana Bread

I was craving something chocolate and came across this recipe. Well as you will find out soon I’m a lover of all things chocolate.  I think everyting is better with chocolate.

This recipe was easy to make.  Instead of the standard 5×9 loaf pan I used the long skinnier type loaf pan and it worked out great.

I usually always double a recipe so I can freeze some for unexpected company or like this time to bring to the trailer.

 

Triple Chocolate Banana Loaf;

  1. 1 cup sugar
  2. 1/2 cup vegetable oil ( I used Sunflower oil)
  3. 2 tired bananas mashed
  4. 2 eggs
  5. 7 Tbsp of chocolate milk or Almond Chocolate Milk
  6. 1 tsp vinegar
  7. 1 tsp baking soda
  8. 1/4 tsp salt
  9. 1 3/4 cup of flour ( I always use unbleached)
  10. 1 cup chocolate chips

Directions:

  • Preheat oven to 350.  Spray and flour your loaf pan
  • Stir sugar, oil and cocoa in a large bowl.
  • Add the bananas, eggs, chocolate milk, vinegar and baking soda to the sugar mixture.  Mix until almost smooth..ok to have banana chunks
  • In a medium bowl whisk your flour, soda and salt
  • Add to liquid mixture and gently incorporate…do not over mix or you’ll have a tough bread
  • Stir in the chocolate chips
  • Pour into prepared loaf pan.  Sprinkle additional chocolate chips on top
  • Bake for approx. 50 minutes or until a toothpick comes out clean
  • Let cool in pan for about 10 minutes then turn onto a cooling rack
  • Serve slightly warm with butter