Muffin是我喜欢的早餐点心之一。许久没有做带巧克力的点心了，也许是节日气氛的影响，突然很想吃巧克力，我通常喜欢吃60%--70%Cocoa的黑巧克力，所以就把70%的大块黑巧克力掰成小块和在面团里。这款小蛋糕趁热吃(或是用微波炉热10秒钟)，黑巧克力融化开的味道非常好。
虽然看起来步骤比较多，但做起来非常快，准备料大概要10--15分钟就好了。我通常Baking的习惯是把糖，油的量尽量减低但又不影响大体味道，所以我的recipe不像美式的那么甜腻。出于健康考虑有的recipe我也会换一部分普通面粉为全麦粉(1/4--1/2)；把whole milk换成1%，2%milk；heavy cream 换成 fat free sour cream，有的时候要实验几次才会找到合适的比例和口味，所以一定要写下来和朋友分享。
Chocolate Chips Walnut Muffin
You Need:
- 3 1/2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup granulated sugar
- 1/3 cup olive oil or butter(depends on personal preference)
- 1 cup milk
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup walnuts
- 3/4 cup chocolate chips(I break a bar of 70% cocoa dark chocolate)
Steps:
- Preheat your oven at 350 F.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the sugar, oil/butter, milk, sour cream, eggs and vanilla extract until well combined.
- Pour the wet ingredients into the dry, and fold gently with a silicone spatula just until the dry ingredients are mostly moistened (the batter will be lumpy).
- Fold in walnuts until just combined. (The batter will still be lumpy; don’t try to smooth it out; do not overmix.)
- Prepare a 12-cup standard size muffin pan, use paper/tin cups or just grease the muffin cups.
- Use an ice cream scoop if you have one; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Trust me, make sure to distribute all the batter into cups(it might look too much to fit in 12 cups for the first time), it will turn out beautiful.
- Bake until the muffins are golden brown, 30 to 35 minutes.
- Let the muffins cool on a rack for 15 to 20 minutes.
cookie/ice cream scoop
巧克力核桃小蛋糕
需要的材料:
- 3 1/2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup granulated sugar
- 1/3 cup olive oil or butter(depends on personal preference)
- 1 cup milk
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup walnuts
- 3/4 cup chocolate chips(I break a bar of 70% cocoa dark chocolate)
制作过程:
- 预热烤箱到 350 F.
- 在一个大容器里把 flour, baking powder, baking soda, salt这些干的原料给和匀.
- 在一个中等容器里把糖，油，牛奶，鸡蛋，sour cream, vanilla extract 给和匀.
- 把和匀的液体料到倒进和匀的干料里, 用硅胶刀轻轻地搅拌好，不要搅拌时间太长，不要搅拌得太光滑 (the batter will be lumpy).
- 把核桃仁加入面团，不要搅拌时间太长 (The batter will still be lumpy; don’t try to smooth it out; do not overmix.)
- 准备一个小蛋糕烤盘，用小蛋糕纸碗垫上.
- 用冰淇淋勺把面团分发到烤盘的小碗里，第一次做可能会觉得面太多，但一定要把所
有的面尽量都分完，这样烤出来的小蛋糕才会饱满漂亮。 - 放入烤箱烤至金黄，要30 to 35 分钟.
- 拿出烤好的小蛋糕放在架子凉一下就可以吃了.
