Pumpkin Chocolate Chip Muffins 南瓜巧克力满芬

Pumpkin Chocolate Chips Muffins

Ingredients: makes 11-12 muffins

      150g Plain flour
      1tsp Bicarbornate of soda
      1tsp Cinnamon powder
      1/4tsp Salt
      115g Butter
      115g Caster sugar
      3 large Eggs
      1tsp Vanilla extract
      170g Pumpkin puree
      60g Chocolate chips
      30g Dried cranberries

      Method:

• Peel off the pumpkin and cut in into chunks. Steam and mash the pumpkin while still warm. Set aside.
• Sift flour with salt, bicarbonate of soda and cinnamon. Mix well.
• Beat butter with the sugar till smooth. Add the eggs one at a time and vanilla, mix well.
• Fold in the sift flour, alternating with the pumpkin puree till just mixed. Add in the chocolate chips and cranberries.
• Spoon batter into muffin cups to 3/4 full. Bake in a preheated oven at 180 deg.C for 20-25 minutes. Test with a skewer till it comes out clean.

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南瓜巧克力满芬

      材料：份量可做11-12个满芬
      150克 面粉
      1茶匙 苏打粉
      1茶匙 玉桂粉
      1/4茶匙 盐
      115克 牛油
      115克 细糖
      3个 全蛋
      1茶匙 Vanilla香精
      170克 南瓜泥
      60克 巧克力粒
      30克 干蔓越梅

      材料：

南瓜去皮切块蒸熟，趁热把南瓜压烂成泥，备用。
面粉，苏打粉和玉桂粉一起过筛，混匀。
用电动打蛋器将牛油和糖打滑。加入鸡蛋 （一个一个加），vanilla香精，搅匀。
用朔胶刮刀分数次拌入粉类和南瓜泥，直至所有材料混合为止。然后加入巧克力粒和蔓越梅，拌匀即可。
将面糊装入满芬杯子至7分满，放入预热烤箱，以180度烤约2-25分钟或牙签插入蛋糕内部，拔出后没有粘糊，就表示熟了。

***喜欢吃满芬的你，一定要试试这款松软湿润的南瓜巧克力小蛋糕。好吃！

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY)
 and hosted by Eileen (Eileen’s Diary).


also link to “My Treasured Recipes #3 – Taste of Autumn (Oct/Nov 2014)”
 hosted by Miss B of Everybody Eats Well in Flanders
 &  co-hosted by Charmaine of Mimi Bakery House