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Rapsberry Chocolate Chip Muffins



I had not been baking since I was trying to tidy up the blog's contents as well as modifying the template. At the same time, I am also trying to spend more time with the 2 kiddos, and trying my best to reduce MY OWN screen time (nope, not the toddler's lol).

These days, I am feeling extra geeky, reading up on baking science, ingredients, nutrition book and some texts on baking.

The husband had also been very supportive in encouraging me to "develop" my own recipes instead of adapting others' recipes. What he doesn't know, is probably that recipes are sets of formulas!

 Okay la, that being said, I am trying my best to come up with recipes from scratch! ;p

So I started off reading up on muffins. Muffins are one of the very first item to bake when we start to bake (cookies are my most favouritest-favourite hahaha). However, we don't always get that perfect muffins to our liking all the time.





The muffins can be too dense, too buttery, too sweet, or too crumbly - depending on your tastebuds and preferences.

If you can tell, most recipes on my blog are made without butter, because my husband doesn't like butter, and I don't really want to risk my waist line by gobbling up everything on my own! Haha!




So there, if you like soft and fluffy muffins, PLEASE try these out!

They are soft, fluffy, and I simply love the tang from the raspberries! These muffins are not super sweet either. My toddler loves them!







yield: 12-14 Regular Muffinsprint recipe

Raspberry Chocolate Chip Muffins

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:

  • 300g plain flour
  • 130g sugar
  • 1 tsp salt
  • 3.5 tsp baking powder
  • 1 egg
  • 125ml oil
  • 185ml buttermilk*
  • 125g raspberries, fresh or frozen
  • 95g chocolate chips

INSTRUCTIONS:

  1. Place flour, salt, baking powder and sugar into a large mixing bowl. Whisk to mix well.
  2. In another bowl, add in egg and oil. Whisk well. Add in buttermilk to this mixture and whisk to combine well.
  3. Make a well in the dry ingredients from Step (1). Add in the wet ingredients and till the flour is just moistened. You might see lumps, and it's ok. Just ensure there is no trace of white flour.
  4. Add in chocolate chips, mix lightly into the batter using a spatula or spoon. Now, add in raspberries and fold into the batter gently.
  5. Preheat oven to 200C. Spoon batter into greased or lined muffin pans, or muffin cups. Fill until 3/4 of the pan or cup.
  6. Bake in the preheated oven at 200C, for 15-18 mins. The muffins are baked when skewer inserted into the middle of muffin comes out clean.
  7. Cool completely on wire rack before storing in airtight container.

    Note:
    - To substitute buttermilk, simply place 2 tsp of vinegar or lemon juice in a measuring jug. Top up with milk to 185ml.

    - If you are using frozen berries, do note that the berries might break down and bleed color. Take them out of freezer only just before adding to batter. If you are using fresh ones, do pat dry lightly after washing. You can also toss the fresh berries with some flour to prevent sinking. I didn't do this :p

    - I am using Bob's Red Mill aluminum-free baking powder.
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