Delish! Chocolate Cheesecake Muffins!

02.10.12

So Generally I...

Spent most of the afternoon submitting this blog to the free web directories..tedious job I tell you..but one which I know will be worth it in the long run. The good thing is I am getting help from My-Data-Team which provides step-by-step instruction videos and manual on how to go about doing it. It makes the task so much simpler… Like my mentioned in my earlier posts, My-Data-Team is a programme which gives you a lot of information on how to start earning money online. They have many programmes , and each programme is supported by detailed training and explanation. All you need to do is figure out which money making programme works best for you.

If you interested to find out more, check this link.

And so I did the muffins yesterday..Chocolate Cheesecake Muffins. This is from a book called ‘Muffins Galore’ by Catherine Atkinson (hmmm.. any relations to Rowan? J)

Muffins are easy to make and almost fail-proof. Once you tried a few recipes, you’ll realize that it follows just a few simple process mainly, combined the wet ingredients, combine the dry ingredients..and then combine the two. 20 -25 mins later in the oven, you will be greeted by a batch of delicious muffins! Well this particular recipe is a personal favourites..and so good that I have sold them at fundraising events and to friends.

Chocolate Cheesecake Muffins (Makes 12)

You will need :

A:

150g plain flour

175g caster sugar (you can substitute with light brown sugar for better flavor)

35g unsweetened cocoa powder

½ teaspoon bicarbonate soda

¼ teaspoon salt

B:

125ml sour cream (I usually use light sour cream)

3 tablespoon vegetable oil (eg canola oil)

50g butter, melted and cooled

2 eggs, lightly beaten

1 teaspoon vanilla extract

75g plain chocolate, melted (I usually Cadbury dairy milk chocolate)

25g flaked almonds (for muffin top - optional)

For cheesecake mixture:

175g cream cheese or full-fat cheese, at room temperature

60g caster sugar

1 egg, lightly beaten

½ teaspoon vanilla extract

What to do :

Preheat oven to 190 C /375 F/ Gas mark 5. Line a 12-cup muffin tray with paper cups.

So easy peasy..combine A and set aside. Then combine B and set aside. Combine A and B and tah dah!!..you have your muffin batter ready.(Tips : the fastest way to melt the butter and chocolate is to microwave the butter for about 1 to 1.5 mins. Remove from the microwave and stir in the chocolate. Don’t forget to cool this before combining with the other wet ingredients)

Combine the cheesecake mixture ingredients and with a hand whisk, whisk the mixture until smooth and lumpless. This mixture makes a lot and its actually enough for a double batch of the muffins.

Fill in the paper cups with the muffin mixture (3/4 filled will do). Spoon the cheesecake mixture on top. With a wooden satay stick or a chopstick, stir the cheesecake mixture to get a marbled effect. Lastly, sprinkle a fee pieces of the almond flakes in top.

Bake for 20-25 mins or until risen and firm to the touch. Cool muffins.

Serve warm or cold. Personally, I think the muffins taste better the day after..if they last that long. Give it a shot!

Show Me The Money

I found a couple more new programmes which are simple and easy to follow. I am in the midst of reading and evaluating them in details. Will definitely share it here when I am done.

Cheers