Sunday, 11 November 2007

'Egg less' Raisins & Chocolate Chips Muffins

Woke up early this Sunday morning just to make this batch of Raisins & Chocolate Chips Muffins. I thought they look lovely, with the nice golden, slightly crackly domes. You would probably not believe that these muffins were made with a major flaw! I have forgotten to add in one important ingredient :'p

Last evening, I went to a nearby convenient store, with the intention of getting a loaf of bread for our breakfast this morning. As it was already quite late, our usual brand/flavour bread was already sold out. The other loaves left on the shelf didn't look appealing to me. I decided on the spot that I should make some muffins first thing in the morning. So, just before bedtime, I scanned through various cookbooks to look for a suitable recipe. I got nothing from the book "Muffin Bible" and not a single appropriate recipe from the book "500 cupcakes & muffins" as well. Finally, I reached out for a book on bread making, and I found 'the' muffin recipe! It is meant for a Cranberry Nut Loaf, but it can be adapted for Cranberry Nut muffins, Blueberry Nut muffins, and even turned into a Banana loaf. I went to bed thinking that since it is such a versatile recipe, I thought I could use it as a base and add in some left over raisins and chocolate chips.

This morning, my little one woke up as early as me, and as usual, he offered to help me with the baking, while his brother was still 'frozen'(a term my younger one likes to use) in deep sleep ;)

He helped me with the sieving and mixing of the raisins and chocolate chips. All went well until we started to prepare the wet ingredients. I added the sugar into the melted butter and got him to stir it with a manual whisk. The mixture became lumpy. So I though I should add in the milk right away, and maybe the problem could be solved. No, it didn't help, I had to take over the stirring, but there were still many small lumps in the mixture. I had no choice but to pour it into the dry ingredients, hoping things would work out on its own. Fortunately, the liquid mixture was incorporated into the batter with just a few gentle folding, though I did noticed that the batter was on the dry side. It was only after I put the muffins into the oven, then I noticed that the egg was still sitting on the counter!! It was already too late, I simply couldn't do anything about it. I left the muffins to bake in the oven, wondering how rubbery or rock hard the texture would be without the egg. Believe it or not, this is the very first time, I have ever forgotten to add in any ingredients in my baking session! I was really depressed!

The muffins took a little longer than the recommended time to bake. Initially I thought they would never rise, but to my surprise, a nice dome was formed on each of the muffins. I couldn't wait to test it, while it was still pipping hot, I took one bite and was soooo relieved that this egg-less muffin tasted as good as the usual muffins I have made. The texture was surprisingly very soft and fluffy! The sweetness is just right, and the raisins and chocolates made it even more delicious! I was so pleased with the result and it lifted up my spirits instantly!

My elder boy woke up just in time for his breakfast and we had a wonderful, hearty breakfast on this lovely Sunday morning =)

(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 (I have forgotten to add in!)
60g unsalted butter, melted
175ml milk (I used low-fat fresh milk)
150g granulated sugar (I reduced it to 125g sugar)

  1. Pre-heat oven to 180degC (350 degF).
  2. Melt butter in a saucepan, over low heat, set aside to cool.
  3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.
  4. Add chocolate chips, raisins and mix with a spatula. Make a well in the centre.
  5. Place egg, melted butter, milk and sugar in another bowl. Mix until thoroughly combined. (To cut down on washing up, I mixed these ingredients into the saucepan which I used to melt the butter).
  6. 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.
  7. Spoon batter into paper muffin cups. Bake for 15~20mins (mine took almost 25mins) until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
  8. Let cool on a wire rack.
Recipe source: adapted from Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno


Anonymous said...

Those look fantastic!
Hope you are having a good weekend! I enjoyed reading your blog! I am getting up in a few hours to teach Sunday school to 3 year olds, yeah! I enjoyed your blog, hope you can come and visit mine!

Have a good one!


Anonymous said...

These look delicious and how encouraging that you were able to create something so beautiful sans any eggs! I was wondering where you purchased your lovely muffin papers. They're absolultey beautiful. I'm on a search for unique muffin pan liners and not having much luck. Thanks!

Aparna Balasubramanian said...

Enjoy reading your blog. I love to bake and though not a prolific baker, shall definitely try out some of your recipes.

Unknown said...

lolz... my mum had a same experience with ya sometime back. She too was making muffins and forgot to add the egg.

And the muffins still turned out as yummy though. haha...

Anyway, ur recipe looks great. Gotta try it soon...but busy with my exams now and down with stomach flu. =(

Anonymous said...

These look delicious! Remind me Panettone.

sweet-tooth said...

these look awesome!
so soft and nice ;D
you're really good at this!

Happy Homebaker said...

Hi Deb, thanks! Glad to hear that you like reading my blog :D
Wow, you have a very interesting blog! Great job!

Hi Erin Phraner, I got these paper muffin cups from a local partyware and packaging supply store here. There are also nice muffin cases available at baking supply stores.

Hi Aparna, thanks for dropping by :)

Hey Jace, really?! I thought I was pure lucky that the muffins turned out ok without the egg! Do take care, it's no joke being sick and yet having to sit for exams! Get well soon!!

Hi Zorra, I would love to try baking a Panettone, but I have never eaten one before :p

Hi Sweet-tooth, thanks! You are really sweet :)

Anonymous said...

Amazing! No eggs oso can one?!!!! And still taste good!!!

Anonymous said...


I m quite unfamiliar with measurement of cups. Can u tell me how many grams is half cup of rasins & chocolate chips?

Thank u.

Kalva said...

Simply Delicious!

Anna said...

I have the worst track record in the world for forgetting to add ingredients to recipes so I can completely sympathise with you - but my results aren't usually as successful when I do!

...Mmm, I'm just in the mood for muffins ^__^

sherlyn said...

Hurray for such an easy recipe. And without eggs .. now that is quite healthy (egg yolk fattening mah right?)

Now I simply turn so lazy that i rather recipes that just use hand. Gonna find time to try this but I know my kids wun fancy, so must wait for my weight to drop a little first. This few days went up by a KG. :(

Anonymous said...

the muffins look scrumptious! the baking papers are so beautiful too. well done!

Happy Homebaker said...

Hi vb, I couldn't believe it too! When the muffins were eaten when they were still warm, they crumbs are soft and fluffy. When it was cooled off, my husband eat one, and taste it too, it was a little on the dry side. However, this morning, I heated up the remaining muffins before having them for breakfast, they tasted as good! I believe the egg is supposed to lift up the batter and also at the same time to keep the muffin moist.

Hi Anonymous, I didn't use a weighting scale to measure the raisins, I simply fill it up to half cup in my measuring cup (for liquid ingredients). But after a check from this site ( the link is also available at the side bar of my blog under "tools', and this site ( half cup of raisins is about 72.5g; half cup of chocolate chips is about 85g. Hope this helps.

Kalva, thanks for visiting :)

Indigo, I was just lucky!

Sherlyn, ahhh, that's the downside of baking! I have put on several kgs ever since I started baking :'(

Thanks Gigi!!

shiyan said...

Great job

Haha. Forgetting my ingredients is quite a norm for me actually. There were a FEW times when I forgot to put in sugar and I only realised after the batter had been in the oven for quite some time! Slow right? ha ha..

There were also times when I forgot to put in eggs into my muffin batter but luckily the muffins still turned out alright. Like what you've mentioned in ur reply, I guess the egg helps to keep the muffin moist. I also believe it makes the muffin softer and fluffier. But maybe because there is only one egg and the egg is not beaten to the thick ribbony stage, I felt that it is not as important as a leavener as compared to some other cakes which relied mainly on eggs for leavening.

Happy Homebaker said...

Hi Shiyan, thanks for your comforting words! It was rather 'stressful' for me, as the muffins were meant to be our breakfast, and I hadn't thought of a Plan B then, hehe! Well, at least it makes me think what's the purpose of the egg in the muffin recipe :)

Patricia Scarpin said...

They look so moist!

Aimei said...

This looks really good and yummy even without adding any eggs! Thanks for the recipe! Really enjoy all your bakes, just by looking at the pictures. Haha. :)

Anne said...

How I admire your patience to wake up in the morning just to bake some muffins for you family... I'm glad it turned well eventhough you forgot the egg :) Once I baked a chocolate cake and I forgot to add the sugar, I only remembered when it was already halfway baking. It went straight to the waste bin :)

Anonymous said...

Your muffins look great; I love the domed top :) I was reading your entry and when you mentioned you forgot to add in the egg, I went "Oh no!", but knowing it's you, I was sure it turned out great nonetheless. And it did! :D

Cookie baker Lynn said...

Oh, I hate that moment of realizing i've forgotten to add something and it's too late to fix. Your muffins turned out beautifully anyway, so maybe you've discovered a whole new way of making muffins!

Anonymous said...


Looks like you have a winner again.

Over the weekends I've baked a Hokkaido milky loft, a milk loaf and a wholemeal, walnut loaf. They turned out great, but all using the bread maker. I shall attempt to do buns when I feel more confident.

I just baked hazelnut biscotti, am quite please with the result. Haha, I think I'm addicted to baking, keep thinking of what to bake next.

Saw photos of your Baci Di Dama, used to eat them every day when I was staying in Italy. Was it difficult?

Happy Homebaker said...

Hi Pat, they weren't that moist the next day. I heated it up in the oven, and they tasted as good, just like fresh from the oven :)

Aimei, thanks for your compliments =)

Anne, it was already a "luxury" to be able to wake up slighlty later than my usual 5.45am wake up calls on normal weekdays ;p

Hi Ovenhaven, thanks for having faith in me!!!

Dear Lynn, you are always so kind, thanks for your encouraging words =)

Hi ek, wow, you really put your bread machine to a great deal of work! Yes, baking is so additctive! Like you, I'm constantly thinking of what to bake next! I just posted the recipe for Baci Di Dama, it was only earlier this evening that I got to know the name of the cookies, otherwise, I won't know what you were talking about :) It's a very simple recipe. You should try it since you have eaten them before.

Happy Food Happy Thots said...

hi hi I really enjoy your blog alot. Thanks for sharing such fantastic recipes. I am also very much into muffin n cupcakes baking right now and I am sure would use more than one of your recipes. Oh yes, definitely will have to try baking a whole cake too which I have yet dare to try cos they seem hard. Your kids are very lucky to have u! :p

sherlyn said...


A pity I m not those kind that can put on even another kg :-(. I wish I am stick thin, so can pile on weights because of this hobby.

wow , u wake at 5.45 every morning. pei fu pei fu.

Happy Homebaker said...

Hi Happy food happy thots, you made nice bento sets too! I am sure you can try baking a whole cake, it's not as difficult as you think :)

Hi Sherlyn, I've got no choice but to wake up that early to prepare my kid for school. The school bus comes at around 6.25am :'(

Anonymous said...

Hi Happy Homebaker

I really love your blog, so many nice recipes and photos.

I'm a novice in baking and find that all your bakes are so awesome!

Recently, I baked some choc chips muffins, but the result were not satisfactory. Didn't rise, didn't burst up like yours on the top, the texture was like uncooked. I modified from a recipe that calls for 12 muffins, I cut all ingredients into half to make 6. Don't know if I have calculated wrongly the amt of ingredients.

Do u mind sharing what are the tips in baking muffins?

Thks so much.


p.s. You can visit my blog to see my unsuccessful muffins.

Happy Homebaker said...

Hi Esther, thanks for your kind words :) I am also a novice! I saw your muffins...I suspect it could be the oven temperature...did you bake it at the correct to temperature? and you will have to pre-heat the oven. You can use an oven thermometer to check the temperature. You may refer to thess sites on how to bake muffins (, ( Hope this helps :)

Anonymous said...


Thank you so much for your tips. I will try again and see the results. Must really learn from all the Shi Fu, like yourself.

Hv a nice Sunday!


Stu said...

Just discovered your site after also forgetting the egg in my Christmas muffins - it too was left on the side! I think they're ok though.

I always stab the top of the muffins half way through baking and you always get a lovely cracked effect.

Happy Homebaker said...

Hi Stu, thanks for visiting :)
Forgetting about the eggs seems like a common mistake that many of us had made ;p
Thanks for the tips, I'll tried it the next time I bake a batch of muffins!

cutiemum said...

Hi, my oven is also a microwave (a 2-in-1 kind of thing). May i know whether i can put the muffins paper in my microwave cum oven? Coz i know we cannot put paper in microvwave.

Happy Homebaker said...

Hi Cutiemum, I am sorry I do not know whether you can use the muffin papers in your microwave as I do not have a microwave oven. Sorry, not much help here. Maybe you can check the instruction manual of your oven?

Anonymous said...

Hi happy homebaker!

Your muffins look great, but I had trouble mixing the egg, melted butter, sugar and milk - the consistency didn't look correct and it seemed rather watery. I'd like to ask, is there a way to prevent curdling and did you use an electric mixer here?

Thanks much! really hope to get it right next time.

Happy Homebaker said...

Hi Cherie, the liquid ingredients will be very watery, but once mixed with the flour mixture, it will form a wet & lumpy mixture. I didn't have problem with curdling, and I don't use an electric mixer. Sometimes I will use a manual whisk, or wooden spoon...if I am lazy enough I simply use a fork to mix the wet ingredients. Maybe you can try bring all the cold ingredients to room temperature before using? and make sure the melted butter is cool off before using. I am sure you can get it right the next time :)

Anonymous said...

hi. i tried these muffins too. but it tasted kinda floury. and that sth is missing- the taste of the soft crust. any idea where i might be wrong? thanks

Happy Homebaker said...

Hi Tyler, did you measure the flour amount correctly? Did you mix the batter until the flour is incorporated into the batter, as in the flour should 'disappear' into the batter? Maybe you underbake the muffins so there is no soft crust? or did you preheat your oven at the right temperature? Do you have such problems with other muffin recipes?

momkidspace said...

Hi, HHB. I like your blog a lot. And thank you for sharing all the baking tips. I bake the raisin-chocolate chips muffin last Saturday, I don't have chocolate chips, so I put raisin only. The muffin did rise but it didn't burst up on the top. Anyway, it taste very nice. (

Happy Homebaker said...

Hi momkidspace, to get a nice domed muffin, fill the paper liner to almost to the brim. You will also need to make sure your oven is well needs a hot oven to create the high can set/preheat the oven to 200degC higher and let it bake for 5mins, then turn it down to the recommended temperature to finish baking. Hope this helps :)

Unknown said...

Hi Happy,
Can we replace plain flour with self-raising flour?
I tried making muffins some time back with self-raising flour though, the dome is not nice. Could it be due to the self-raising flour that was used?

Happy Homebaker said...

Hi moshiihalo, as there is baking powder in self-raising flour, it may not be suitable to use it, unless you reduce/omit the baking powder. You may want to read about how to create a high domed muffin here (
Hope this helps.

lynn said...


lynn again! hmm i tried other receipes of the muffin mix method to make muffin (like urs) but i can nv get it rite. it is alwaes too wet(like underbaked) and not flavourful as compared to the cake mix method in making muffins.
thus i m abit apprehensive to try the muffin mix method again. is there any tips i shud look out for?? cox i alwaes ensured i nv overmixed them, but the texture is also like underbaked and it doesnt rise =(

Happy Homebaker said...

Hi Lynn, I think over mixing the batter will only make the muffins turn tough upon baking and there will be tunnels inside the muffins, it shouldn't cause the centre to be wet or doughy.

I guess you have baked them at too low a temperature. Did you preheat your oven, and make sure your oven temperature is correct. I have to rely on a oven theremometer to ensure my oven is preheated to the right temperature.

Muffins need to be baked at a higher temperature. Some recipes will even suggest that you bake them at 200degC for the first few mins in order to create a nice dome, and then turn down to 180degC.

You will find that muffins using the cake mix method will taste better as I think such recipes will call for a lot more butter as compared to the ones using the muffin method. The texture is also more cake like...and so maybe more suited to our asian palette??
I prefer the muffin method though as it gives a more 'wholesome' feel and less fat is used. Hope this helps.

lynn said...


think my oven was at the right temp, cox when i used the cake mix method baked @ same temp, my muffin was like domed shaped even I put at like 180 thru'out.
hmm..the only time i had it right was when i made banana muffins using ur receipe, but i think i used yoghurt and added walnuts, so it was abit dry..cox i saw ur clip as to mixing the muffin. tt case, I think i will try it again using ur tips to see hw the outcome!

lynn said...


i m so happy todae!! baked this receipe and VOLA!! it was perfect!! this receipe is a keeper!!! think previous attempts i undermixed the batter!! hahaz!!! this time i ensure all flour is moisten, mixture is a lil lumpy n abit wet thoU! made mi so worried tot it will be too wet!!
however it turned out lovely!! juz the muffin texture i m looking for!!
ohh! i duno isit the paper cups i used or wat, it din rise like a dome, it was more like a mushroom crown ( i used the same liner as ur choco brownie muffin) but nonetheless it was perfect!!


Happy Homebaker said...

I am so pleased to hear that you have great success with this recipe :)
To get a nice dome, you will need to fill the paper cups almost to the brim. You can now experiement with different flavours/ingredients. I have made a batch of blueberry muffins using this recipe ^_^

lynn said...

hahaz! i did fill almost to the brim! but i will try agaiN! yes yes i will try wif other ingred! =)

Anonymous said...

Hi, Is it necessary to put the paper muffin cups into a muffin tray or can I simply bake by lining the muffin cups on a flat base baking tray? Sorry if I'm asking the obvious. Thanks!!

Happy Homebaker said...

Hi, yes, if the paper cups you are using is sturdy enough to hold the batter, you dont need a muffin tray, a normal flat baking tray will do.

Trish said...


i just tried this recipe in the morning. it turns out exactly the same texture as your photos! looks good! i didnt want to include chocolate, so i replace with mixed fruits. The taste is great too! however, as what u mentioned in one of the comment, you are right, it abit dry when cooled. Guess we have to heat up to enjoy its softness. But overall, the texture is what i've been trying to aim for. thanks!

Joanne said...

Would like to know if i want to bake the muffins a day earlier, will they be able to last till the next day for eating? Thank you =)

Happy Homebaker said...

Hi Joanne, you can make them a day earlier, warm them in the oven for a few mins before serving and they will taste as good as fresh from the oven.

Ronni said...


This recipe is so easy. Similar to you, I didn't find it very moist after just a few hours. Do you think that maybe next time adding more butter would help?

Thanks again for all your posts. So inspired that I started my own and this recipe is the very first on the blog! :D


Ronni said...

Oh forgot to give you the link if you would like to check it out -

Happy Homebaker said...

Hi Ronni, I feel so honoured to hear that you have used this recipe as your first baking post ^_^ Will reply your question on your blog post :)

Anonymous said...

Hi, i would like like is it ok with i do not put in e baking soda ? will it affect e overall?

Happy Homebaker said...

Hi, you will need to add in the baking soda, otherwise the muffin may not rise well.

Anonymous said...

Hi, I followed your receipe closely (without the egg). However, the muffin was rather hard on the 2nd and 3rd days.(Its quite nice just out of the oven on the 1st day) And its rather dense inside the muffin. Can you advise what is the problem? And how do I make it more moist and fluffy instead of dense?

Thank you!

Happy Homebaker said...

Hi Anonymous, muffins doesn't keep well. They are best eaten freshly baked. For any left over, you may warm it before serving.

Do remember not to over mix the batter, it should be very lumpy. Just mix till the flour incorporates (disappears) into the batter.

Anonymous said...

Hi tried tis recipe tis morning. Really when freshly out of d oven. Thks ;)

Anonymous said...


These muffins do look absolutely delicious and easy to bake! However, I do not have a muffin pan, do u think I could use a round / square baking pan to make these instead?


Happy Homebaker said...

Hi May, you can try baking with a baking pan, but I am not sure about the pan size though. You will also need to adjust the baking time, it will take longer...maybe 30 - 45mins. If not, you can use those paper muffin cups, just fill with the batter and place them on a baking tray to bake. btw, I do not have a muffin pan too!

Anonymous said...


I baked mine in a loaf pan and it turned out fine. It took 30mins to bake. It was rather chewy though. I think I might have over mix the batter =(


Happy Homebaker said...

Hi Shaine, looks like you have over mixed the batter, just mix (fold) the batter till the flour 'disappear', the finished batter should be thick and lumpy, not thin and runny.

Unknown said...

I was looking for a muffin recipe without eggs, since we didn't have any left and found this one. Very easy to make; I did this together with my kids and they had fun! We left out the raisins and added some blue food colouring, but other than that we stayed true to the recipe. They came out great, taste very good (especially warm) and didn't take long to make - definitely doing those again!