Muffins and Quick Bread

Pumpkin Chocolate Chip Muffins

Muffins are so simple and quick to make and all you need is two bowls — one for the dry ingredients and the other for the wet ingredients (I usually add sugar, especially brown sugar, to the wet ingredients bowl for a better result). Pour wet ingredients over dry ingredients, give it a few stirs gently. Then the batter is ready to be divided and popped into the oven. For moist and tender muffins with open crumbs, incorporate ingredients until just combined. It is normal for the batter to be a bit lumpy.

鬆餅是最簡易快捷的小蛋糕,只要準備兩個大碗,一個放進所有乾性材料,另一個放入濕性材料(EC習慣把糖–尤其是黃糖–也一併加入令效果更好),將兩者輕輕拌勻後便可倒在紙模中入爐焗了!要做到鬆軟的口感,切記不要過度攪拌麵糊,只要混合到剛無粉粒便可,麵糊有點兒結塊是正常的。


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Pumpkin Chocolate Chip Muffins
南瓜朱古力粒鬆餅

Ingredients

(A)
120 g all purpose flour
3/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

(B)
120 g pumpkin puree (check out how to make your own roasted pumpkin puree here)
30 g canola or vegetable oil
30 g plain yogurt
1/2 tsp vanilla bean paste or extract
1 (50-55 g) egg, large
50 g brown sugar

1/4 C mini semi-sweet chocolate chips, plus more for sprinkling on top

材料

(A)
中筋麵粉 120克
梳打粉 3/8茶匙
泡打粉 1/2茶匙
鹽 1/4茶匙
肉桂粉 1/4茶匙
荳蔻粉 1/8茶匙

(B)
南瓜泥 120克 (有關如何自製烤南瓜泥請到這裡
芥花籽油或菜油 30克
原味乳酪 30克
雲尼拿漿或油 1/2茶匙
大蛋 1隻 (50-55克)
黃糖 50克

迷你朱古力粒 1/4杯(另加少量洒面用)

Directions 做法

Preheat oven to 400°F/205°C. Line muffin pan with 6 paper liners.
焗爐預熱400°F/205°C,鬆餅模內放入六個紙模。

Sift (A) together in a mixing bowl and mix well. Make a well in the center then set aside.
將材料 (A) 混合過篩放入大碗,將粉往周圍撥成粉牆狀備用。

Whisk (B) together in another mixing bowl until well combined. Pour it into the dry ingredients bowl. With a spoon or spatula, gently stir for a few times then add chocolate chips. Continue folding until just combined. DO NOT overmix or else you will get dense muffins.
材料 (B) 放入另一大碗充份拌勻,倒進乾料碗的粉牆中央,用匙羹或膠刮輕輕攪拌幾下後加入朱古力粒繼續拌至剛無粉粒,切勿過度攪拌,否則蛋糕就不鬆軟了。

Divide batter evenly among the paper liners (I used a spring-loaded ice cream scoop) and sprinkle with some chocolate chips. Bake muffins for 15 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes then transfer them to a wire rack to cool completely.
將麵糊平均分配入紙模(EC用彈弓手柄雪糕勺) ,在表面洒上少量朱古力粒,放入焗爐焗約15分鐘或至竹籤插入不沾麵糊取出,在模內待五分鐘後將鬆餅取出轉到鋼架放涼便可。

Makes 6 muffins.
可做六個鬆餅。

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