James Martin Chocolate Chip Muffins Food
CHOCOLATE CHIP MUFFINS
These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you're making for hungry mouths who have a few days off school.
Provided by Sarah Cook
Categories Cakes and baking
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.
- Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
- Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases - they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18-20 minutes until well risen and cooked.
CHOCOLATE-CHIP MUFFINS
Fantastic and light muffin thats great for a snack for the kids, or for school lunches. I make these muffins nearly every weekend for the school the next day, but they are usually all gone! You can make these as muffins, or just mini cup-cakes for kid's parties or treats. I only use 1/2 cup of sugar in this recipe as my father is diabetic and I find that 3/4 of a cup is too sugary.
Provided by Polly_Waffle_Kid
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180ºC. Line 12 muffin pans with large or small muffin cases. Spray lightly with oil to stop sticking.
- Sift flour into bowl, stir in sugar and choc-chips and walnuts if desired.
- Stir in combined remaining ingredients, mix well.
- Spoon mixture evenly into muffin pans.
- Bake for 10-15 minutes or until golden brown on top.
- Stand for 5 minutes, then let cool on a wire rack.
Nutrition Facts : Calories 219.9, Fat 9.3, SaturatedFat 5.5, Cholesterol 26.3, Sodium 365.3, Carbohydrate 32.2, Fiber 2.5, Sugar 8.6, Protein 5.4
CHOCOLATE MUFFINS
Moist chocolate muffins
Provided by yoonsy
Time 45m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat oven to 350 F (180 C).
- Grease medium sized muffin tins and place 10 paper cases onto them
- Beat the eggs with sugar, mix in the sifted flour, cocoa powder, baking powder, vanilla and milk. Mix well but do not overbeat!
- Fold in the melted butter, then add the creme fraiche
- Lastly stir in the chocolate chunks after that..
- Scoop with a spoon to fill in the paper cases.
- Bake at 350 F/180 C in the upper middle rack of the oven . Bake for approximately 30-35 minutes. Use a wooden pick to insert in center , it should come out clean.
JAMES MARTIN - BAKED CHOCOLATE MOUSSE WITH PASSIONFRUIT
A beautiful dessert from one of my favourite chefs, This is not too complicated to put together & is a lovely indulgent treat!
Provided by Um Safia
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
- Melt the chocolate and butter in a bowl over simmering water.
- Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
- Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
- Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
- To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.
Nutrition Facts : Calories 569.4, Fat 43.5, SaturatedFat 25, Cholesterol 413, Sodium 119.1, Carbohydrate 37.3, Fiber 2, Sugar 34, Protein 10.8
CHOCOLATE CHIP MUFFINS
very tasty!!
Provided by rosieiscoolforever
Time 35m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
- Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
- In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
- Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
- after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.
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