raspberry chocolate muffin


raspberry chocolate muffin

This moist, fluffy, sweetish-sourish delight is packed so full of chocolate discs, I think the cake batter is really not that much in each muffin at all! :)

The recipe is adapted from Perfect Puree. I once bought some puree from them and did try out some of their recipes with very good results.

Raspberry chocolate muffin  (adapted from Perfect Puree)

  • 375 grams all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 4 medium eggs
  • 310 grams caster sugar
  • 1 tsp pure vanilla extract
  • 227 grams unsalted butter, melted
  • 450 grams raspberry puree *
  • 2 cups chocolate chips/discs (I used dark chocolate)
  1. Preheat oven to 350 F. Prepare liners for muffins. I made 19 muffins from this recipe.
  2. Sift flour, baking soda, salt and baking powder into a large bowl. Set aside.
  3. Beat eggs with sugar and vanilla extract until light in color and creamy in texture.
  4. Slowly drizzle in butter and beat for a minute until incorporated.
  5. Drizzle in raspberry puree and beat until incorporated.
  6. Pour raspberry egg mixture into sifted dry ingredients and mix until combined. Final texture will be slightly lumpy but thick.
  7. Pour in chocolate chips/discs and mix.
  8. Spoon into prepared liners and bake for 30-35 minutes until a toothpick stuck in the center of the muffin comes out clean.

* My raspberry puree is made from 500 grams of frozen raspberry, thawed to room temperature, blended with 2 tsp of lemon juice and 3 tbsp of caster sugar.

raspberry chocolate muffin1

I love the light pinkish color of the muffin! And you can see from the picture I wasn’t kidding about the amount of chocolate per muffin. A wonderful treat for anytime of the day.

milk kefir sourdough bread



milk kefir sourdough bread

Finally! A successful attempt at making milk kefir bread! Previous attempts have resulted in damp, not-well-risen bread. Guess the yeast was not powerful enough during those trials.

For this, I took my brand new banneton basket that I lugged back from Tokyo years back. Yeah, and it is still brand new. Haha! It sounds silly but it looked so new and nice I didn’t want to use it. :P

The recipe is my own trial. The bread tastes mildly sour and the aftertaste is slightly tangy.

Milk kefir sourdough bread


  • 300 grams milk kefir
  • 300 grams all-purpose flour
  • 15 grams granulated sugar


  • 250 grams bread flour
  • 50 grams all-purpose flour
  • 30 grams granulated sugar
  • 5 grams salt
  • 1 egg
  • 15 grams milk
  • 40 grams unsalted butter
  1. Mix ingredients for starter, cover with food wrap and leave to ferment for 16-18 hours. If you prefer less sourish bread, reduce the fermentation time.
  2. Mix starter with the rest of the ingredients, except butter and knead. When the dough has come together, add in the butter and knead until smooth but still slightly sticky. Sprinkle the board with flour as sparingly as possible. I did sprinkle at least 25 grams of flour.
  3. Shape dough and leave to proof for 4 hours. You can proof for lesser time if you prefer a less sour bread.
  4. Bake at 200 C for 25 minutes.

milk kefir sourdough bread1

The tangy taste does take some getting used to. I love the crunch with each bite!