Thursday, April 21, 2016

Chocolate Cranberry Muffins ( Williams Sonoma )




Want some stress free baking? Think muffins. They are probably one of the easiest thing to bake , we do not need to worry if we will get a nice flat top surface unlike cupcakes,no frosting required, some dont even require a hand mixer to make muffins and they are quickie bakes too...and here we have this chocolate muffins which the recipe was adapted from Williams Sonoma. There isnt much changes i made to the recipe itself except to replace the dried cherries with dried cranberries, used yogurt instead of buttermilk and omitted the nuts. Oh yes, and also the chocolate itself. I cant remember if i have come across unsweetened chocolate bar but i used what i have at home. The original recipe can be found here



At the same time, Bake Along would like to inform that due to some unforseen circumstances, we are unable to proceed with the linking tool . Those who have baked and wished to link with us can drop us a comment below or at Joyce or Zoe 's blog and provide a link back. Sorry for the inconvenience caused for the time being!




Recipe ( from the book Williams Sonoma Essentials of Baking )
makes 6 muffins, half the original recipe
Ingredients
30gms unsweetened chocolate , chopped ( i used 40gm 70% cocoa dark chocolate )
140gm cake flour/ all purpose flour
1/2 tsp baking soda
1/8 tsp salt
65gm butter, slightly softened
110gm golden brown sugar ( i used 80gm)
1/2 egg
1/2 tsp vanilla extract
1/2 cup buttermilk ( replaced with yogurt )
50gm dried cherries / cranberries
30gm toasted, skinned and chopped hazelnuts ( omitted and used a handful of choc chips to sprinkle on top of the muffins )

Directions
Position a rack in the middle of the oven and preheat to 190C. .Grease the muffin pan cups.

Place the chocolate in a small saucepan over another pot of simmering water. Heat and stir often until the chocolate melts. Set aside to cool slightly.

Stir together the flour, baking soda and salt in a bowl . In another large bowl, beat the butter on low speed until creamy. Gradually beat in the sugar till dissolved. Beat in the egg, vanilla and chocolate. Add the dry ingredients in 2 batches alternately with the buttermilk or yogurt and mix on low speed just until smooth.

Fold in the cherries and nuts. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full and bake for 20-25 mins or util when a cake tester inserted into the center of the uffin come out clean. Let cool in th epan on wire rack for 2 mins, then turn out onto the rack. Store in airtight container up to 2 days.