Black Bottom Peanut Butter Muffin
Yg ni sebenarnya guna resepi utk black bottom cupcakes( bawah chocolate cake dan atasnya adunan cream cheese). Maisya tak buat bahagian cheese kat atas tu..maisya just letakkan peanut butter sebagai ganti. Method buat cam style buat muffin( fold in wet ingredients kepada dry ingredients )...so jadiklah macam ni hasilnya.
Black Bottom Peanut Butter Muffin
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• peanut butter
DIRECTIONS
1. Preheat oven to 200 degrees C. Line muffin tins with paper cups or lightly spra y with non-stick cooking spray.
2. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
3. In a different bowl, mix together the water, oil, vinegar and vanilla.
4. Add the wet ingredients to the dry and stir ONLY till moistened. It's very important not to over-mix quick breads, such as muffins, or they can get very tough
5. Fill muffin tins with the batter and top with a dollop of peanut butter.
6. Bake in preheated oven for 25 to 30 minutes.
Nie resepi asalnya
Black Bottom Cupcakes I
submitted by: Laura Duncan Allen at allrecipes.com
"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spra y with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.
Black Bottom Cupcakes I
submitted by: Laura Duncan Allen at allrecipes.com
"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spra y with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.
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