The pumpkin and spices in these muffins give them a taste of America,while adding chocolate brings a little luxury and familiarity.

makes 12 large or 24 medium muffins
450g plain flour
50g wholemeal flour
170g soft brown sugar
170g caster sugar
25g baking powder
5g Chinese five spice
150g milk chocolate drops
5 small eggs
330ml milk
120g puréed pumpkin
100ml vegetable oil, such as canola
100g butter, melted
1 tsp vanilla extract

topping
cinnamon sugar
12 chocolate buttons, chopped
icing sugar, for dusting

Preheat oven to 190°C.

Line two 6-hole large muffin trays or two 12-hole medium muffin trays with paper muffin cases and set aside.

Sift together all flours and sugars, baking powder and Chinese five spice powder into a large mixing bowl. Add the chocolate drops and set aside. In a separate bowl, place eggs, milk, pumpkin puree, oil, melted butter and vanilla extract and gently whisk together with a hand whisk. Be careful not to incorporate too much air into the mixture.

Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon, mix until the batter just comes together. Take care not to over-mix, otherwise the batter will toughen and the muffins will be hard.

Fill each paper muffin case to the top with batter. Sprinkle with cinnamon sugar and chocolate buttons.
Bake in the preheated oven for 30–35 minutes until muffins are firm to the touch when pressed with your finger.

Remove from the oven and leave muffins to settle in the trays for 10 minutes before transferring to a wire rack to cool completely.
Dust with icing sugar before serving.

Copyright line
Reproduced with permission from Baked  by Dean Brettschneider. Published by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pte Ltd.

Dean Brettschneider baked

 

 

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