Material:

Muffin powder 300 grams, fresh milk, 225 g egg 90 grams of milk chocolate, 200 g and 100 g white chocolate, chocolate m 50 grams
Practice:

1. Will muffin sieve and milk powder and eggs in the basin, steel with mixer stir to a surface Hu, rest for about 20 minutes.
2. Muffins machine, 1 take practice after preheat the right amount of surface Hu into muffin machine, stay on the muffin indicator off take out is installed dish.
3. Milk chocolate and white chocolate small steel bowl are set to lie between water heating of the melt in liquid form, set aside.
4. First the practice 2 muffin wrapped with practice the 3 milk chocolate sauce, again with white chocolate sauce with irregular line while chocolate, size before and chocolate color decorate with m.

On 10/10/2011 02:19 AM, mengasd wrote:
> Material:
>
> Muffin powder 300 grams, fresh milk, 225 g egg 90 grams of milk
> chocolate, 200 g and 100 g white chocolate, chocolate m 50 grams
> Practice:
>
> 1. Will muffin sieve and milk powder and eggs in the basin, steel with
> mixer stir to a surface Hu, rest for about 20 minutes.
> 2. Muffins machine, 1 take practice after preheat the right amount of
> surface Hu into muffin machine, stay on the muffin indicator off take
> out is installed dish.
> 3. Milk chocolate and white chocolate small steel bowl are set to lie
> between water heating of the melt in liquid form, set aside.
> 4. First the practice 2 muffin wrapped with practice the 3 milk
> chocolate sauce, again with white chocolate sauce with irregular line
> while chocolate, size before and chocolate color decorate with m.
>


"Muffin powder", is that all-purpose wheat flour or what?

Maybe all purpose self-rising wheat flour?

White chocolate is just cacao butter fat and powdered
milk. Disgusting stuff.

Muffin Machine? Some kitchen gadget?

Surface Hu? Maybe temperature measurement of
some sort local to the Muffin Machine.

I rate this posting incomprehensible and urge
the author to take some thought as to widely used common
measurements and conventional kitchen terminology.

Cooking with chocolate takes more care.

bliss

I like the chocolate muffin recipe but I am looking for details of making it. Which is explained. If you can upload a video of cooking it then it would be very easy for me to cook by myself.

On 11/17/2011 04:03 AM, Paxton wrote:
> I like the chocolate muffin recipe but I am looking for details of
> making it. Which is explained. If you can upload a video of cooking it
> then it would be very easy for me to cook by myself.

Totally unfamiliar with the muffin machine concept myself.
I use rice flours in my Double Chocolate muffins and likely
they would be better with a soft wheat flour.

This is to make 6 wheat free cocoa muffins - bliss bombs

Rice Flour - see below,
Rumford Baking powder
Xanthan gum for use with non wheat flour
Sugar & brown sugar
72% baking chocolate a couple of ounces
Walnuts halves and pieces 4 ounces plus 6 halves
Cranberries dried (sweetened)
Cinnamon, nutmeg, mace, maybe ginger?
High quality vanilla extract sometime referred to
a bourbon vanilla extract. Vanilla in some form is
a standard addition to the chocolate.
Muffin tin either of silicon based plastic or
some quick release stuff for another pan as rice
flour is very sticky.


Take 2 thirds cup of brown rice flour or mixed white rice and brown
rice flour and mix with a teaspoon of Xanthan Gum and a tablespoon
of Rumford baking powder. A pinch of salt. If you can use wheat
flour then you don't need Xanthan gum.

Add cocoa powder 6 tablespoons and sugar 3 tablespoons of
white or 2 of white and one heaping tablespoon of brown sugar.

Mix well. Add spices such as 1/4 teaspoon of the following
nutmeg and mac, two half teaspoons of cinnamon..

For richer muffins add 1 ounce or even two ounces of chopped
bittersweet chocolate. About 1 2/3 ounce is where I have settled
lately. Chocolate is 72% cocoa solids,

I like the chocolate, walnuts and dried cranberries added
and put them into a separate bowl. I add the chocolate, the nuts
and berries into a separate bowl and add a couple of tablespoons
of the flour mix and stir to coat the additions very well.

I used a flexible silicon muffin pan and coat it with spray-on
canola oil. Rice flour is very sticky. If you don't have silicon pans
parchment paper can help or heavy duty muffin papers but they
become very hard to remove with rice flour.

When you have the dry ingredients and the pan ready get a
cup of warmwater and a large mixing spoon. You can substitute
for the water, a half cup of decafe or regular brewed coffee to
help bring out the chocolate flavor more strongly.

Crack a room temperature egg into a bowl, add 1.5 ounce
(45 cc of canola oi)l and, mix very well.
If you care too you can add some yogurt or sour cream to this
and again mix very well,

Add the mix to the flour and mix as well as you can
with a large spoon.
It will probably turn into a stiff mess but add the warm
water about 1 ounces 30 cc [one eighth cup] at a time.

As the mixture become more malleable add the nuts,
berries and chopped chocolate in quarter cup increments.
Add water as needed to produce an easily handled
dough and by handling I mean with that big mixing spoon
into the muffin pan and use a flexible scraper to clean as
much as possible into the muffin pan. Last addition
before filling the muffin tin is 15 cc of vanilla extract.
After the tin is filled I sprinkle the tops of the muffins
to be with cinnamon-sugar then press in a half a
walnut and sprinkle again with cinnamon sugar.

I bake at 325 F for an hour and a half
test then with if the toothpick and if it comes
out clean enough then I shut off the oven and
let the muffins finish for another hour.

Very nice with a cup of strong decafe or even coffee.
You can freeze these wrapped in paper towels and stored
in a sealed bag. Let them cool first.

Enjoy.

bliss

I have prepared.... it's take very much time to prepare... but overall it's very taste.

All these ideas sound yummy! Here is another recipe for healthy double chocolate muffins:

Number of Servings: 12

Ingredients
1/3 cup Canola Oil
2 Large Eggs
2 teaspoons Vanilla Extract
½ cup Sugar
1 tablespoon Instant coffee granules
1 cup Organic Strawberries, chopped
2 cups Whole Wheat Pastry Flour
½ teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Lowfat Buttermilk
1 teaspoon Kosher salt
¼ cup cocoa powder, good quality
½ cup Mini chocolate chips

Directions
1 Mix wet ingredients.

Preheat oven to 375 degrees. Line a muffin tin with muffin cups and spray with nonstick cooking spray. In a large bowl, whisk together eggs, oil, sugar, vanilla, and instant coffee.
2 Mix dry ingredients.

In a separate bowl, mix together flour, cocoa powder, baking powder and soda, and salt. Mix half of the dry ingredients into the wet, then stir in half the buttermilk. Do this again with remaining ingredients and stir until just combined (don't over-stir). Gently fold in chopped berries and chocolate chips.
3 Bake muffins.

Pour equal amount of batter into each of the 12 muffin cups and bake for 18-20 minutes or until a toothpick comes out clean when inserted into a muffin. Let cool in the pan for 2-3 minutes then remove muffins to a cooling rack. Serve warm with a dollop of Greek yogurt and honey, or with a little butter.

Have a great holiday season! These are fantastic to bring to parties or to make with the family.

I can make very tasty chocolate muffins
these are my most favorite muffins.......................

I love the chocolate muffin.But i want the chocolate banana recipe, next week my few friends are coming my house and they love to eat banana muffin.Can you share this recipe.

An amazing nd really incredible work done it is that i ever found here
what a great work done it is


_________________
Skagway

Awesome recipe..kids will going to love this muffins!

Hi,

Here is the Recipe where you can make your own Recipe.
Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla(extract)

Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Kids do sure love this chocolate muffins. Thanks for sharing I'll try this at home. My niece and nephews will sure like it.

I will try this.
________________________________________
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Sounds like a great recipe here. I will be trying it for sure.

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. ...
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.