RAISIN & WALNUT COFFEE MUFFINS

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INGREDIENTS:

Makes 12 large muffins

    180g all-purpose flour

    195g superfine flour
    5 tsp baking powder or 2-1/2 tsp double action baking powder
    1/2 tsp salt
    200g castor sugar

    3 large eggs, lightly beaten
    300ml milk

    1 tbsp instant coffee powder
    140g butter, melted and cooled

    1 ripe bananas, mashed

    80g raisins, dusted with flour

    60g walnuts, chopped

METHOD:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. In another mixing bowl, dissolve coffee powder in milk. Add eggs and melted butter. Mix well.

4. Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

5. Reserve some raisins and walnuts for decoration. Fold in remaining raisins and walnuts into batter.

6. Divide batter into 12 muffin cups. Decorate surface of muffins with the reserved raisins and walnuts.

7. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

8. Transfer to wire racks to let cool.

NOTE:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls.   They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.     

2. Basic baker's percentage of muffins:

• Flour                     100%

• Sugar                    60%

• Baking powder    6%

• Salt                       1.25%

• Egg                       20%

• Milk                       80%

• Fat                        30%

Reference:

"Professional Baking" 3rd Edition, Wayne Gisslen

Made on 16-06-04

Written on 17-06-04

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