This is a very easy recipe to bake! Taste nice with added macademia nuts..haven't tried walnut, but I am sure it will taste just as good. Won't say it tastes like the Famous Amos Cookies, but it's good enough for me as it's so easy - took me 15 mins, but the recipe said 10.

I did it a bit longer hoping to get a crispier crust. I read that the longer you bake them it gets more cruncy, rather than chewy. So it depends on your taste bud!

Recipe is as follows:

Ingredients

(makes about 24 cookies)

115g butter, softened

115g caster sugar

1 egg, lightly beaten

1 tsp vanilla extract

175g plain flour

175g plain or semisweet chocolate chips

Method

Preheat oven to 180degC. Line baking trays with parchment paper.

With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.

Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.

Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips.

Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.

Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.

Variations:

Chocolate - substitute 1 tablespoon unsweetened cocoa powder for the same amount of flour.

Replace chocolate chips with equal quantity of whole or coarsely chopped nuts such as macadamia nuts or hazelnuts; or use combination of both chocolate chips and nuts - 75g of each.

Source: Happy Home Baking

A mouth watering muffin.....the top are crumbs....of course mine didn't have enough crumbs..so you can see part of the muffins and I also cut down on the jam/sugar...don't like them too sweet.

Recipe as follows:

(adapted fr: http://www.joythebaker.com/blog/2009/05/raspberry-and-jam-muffins/)

6 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

3/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2- 1 cup frozen or fresh raspberries (or whatever berry you might have in your freezer or fridge, use as much of the bag or as little as you have left)

3 Tablespoons strawberry jam (or whatever fruit jam you have on hand)

For the topping:

3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.

Divide batter among muffin cups and spread evenly.

For the topping:

Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

A recipe to keep and to repeat.

Yup....it's a crazy day indeed! Made another batch of muffins. The blueberry is almost finished!

This time I was expecting good muffins, unfortunately I substituted plain floor for the left over bread flour which I still had on the shelf. I assumed that it should be ok, but I think when the recipe says plain flour, just stick to it, don't try to be too smart.

However, it still turned out ok, I only thought that the top looked a bit `hard'. The inside is still alright, soft and moist when piping hot of course! Extremely sweet for me, maybe for some it's just nice and I also cut down on the raisins and chocolate chips. I used `organic' raisins which cost a bomb! So next time I will just use those normal baking raisins...can't afford to bake golden muffins in the long run!

Here is the recipe:

Ingredients:

(makes 8 muffins)

250g plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

1/2 cup raisins

1 egg, beaten

60g unsalted butter, melted

175ml milk

150g granulated sugar

Method:

Pre-heat oven to 180degC (350 degF).

Melt butter in a saucepan, over low heat, set aside to cool.

Sieve together flour, baking powder, baking soda and salt into a mixing bowl.

Add chocolate chips, raisins and mix with a spatula. Make a well in the centre.

Place egg, melted butter, milk and sugar in another bowl. Mix until thoroughly combined.

Pour the liquid mixture into the flour. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. DO NOT Over mix.

Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.

Let cool on a wire rack.

Recipe fr Happy Home Baking

Found this recipe here: http://www.cacaoweb.net/chocolatemuffins.html

I mucked up in the batter. I didn't mix the wet ingredients co-currently with the dry ingredients.

I felt that the batter is too watery for muffin, and suspect that it might not even rise. But it did..but looked extremely volcanic...scary! Surprisingly the inside texture is soft - 2 eggs and lots of butter and milk! I will look for another recipe, I don't think I will bake this again.

Tips:

The next time you make those delicious muffins, mix it to the point that the wet and dry ingredients are combined but by no means smooth. In fact, if you have what looks like a lumpy mess in your bowl with bits of flour peaking through, that's when you know you have achieved muffin greatness.

Do not over mix the batter or tough muffins will result.

Use muffin cups on the pans..I didn't use any.

I read that you should fold it 12 times max..just enough.

For this, I overdone it.....coz it was so watery.

Better luck next time!

A close up view of how it looks out of the pan.

My muffins were a bit pale, I suppose I should have left it a bit longer in the oven but again the bottom part might be burnt...maybe it's a mini pan.....beats me..this is my first muffin attempt! Not bad......

It's so much easier to bake muffins than bread.

I was told there is a distinct difference btw cupcakes and muffins. It's the texture and cupcakes you decorate the top. Muffins is similar to bread making but a fast way!

Sorry, the mounts, hills, mountains, balls...whatever isn't even. The dough was way too sticky to make it smooth and yeah..yeah..Ok...I am still learning.....