Raisins & Chocolate Chips Muffin with Nutella Filling 榛子酱填心葡萄干巧克力粒松糕

在一个下着纷纷细雨的周末早晨，有什么比享用一杯香浓的咖啡配上新鲜出炉的muffin还要写意呢？

就因为这个意念，我趁Lucius还在睡梦中时即兴动手做muffin。选用的是这个我已经bookmark了很久的食谱，我另外还加了Nutella。

已经很久没有动烤箱了，摸着那些面粉，糖，鸡蛋，感觉即熟悉又陌生但很快的那种feel又回来了。

Muffin一出炉我就迫不及待地吃了一口，坦白说，那一瞬间我有感动到，这就是我想要的味道。可能这muffin也不是这么夸张的好吃，但是配合当时心情和意境再加上我已经好久没有吃muffin了，当下我给它100分。

Ingredients:
(A)
250g plain flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt
(B)

½ cup chocolate chips

½ cup raisins

(C)
1 egg (lightly beaten)

60g melted unsalted butter (I replaced with olive oil)

175ml milk (I used chocolate milk)

150g sugar (I reduced to 120g)

1 tbsp chocolate emulco (optional)
(D)
Nutella hazelnut cocoa spread

Method:
1) Sieve together (A) into a mixing bowl.
2) Add (B), mix with a spatula. Make a well in the centre.
3) In another bowl, mix together (C) until well combined.
4) Pour the liquid mixture into flour mixture. Gently fold all the ingredients to form a wet batter with a spatula till just incorporated (when you see no trace of flour). DO NOT over mix.
5) Spoon batter into muffin cups till 80% full. Add 1 tsp of (D) in the centre and use a chopstick to stir.
6) Bake in a preheated oven at 180C for 15-20mins (mine took about 20-25mins) until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
7) Let cool on wire rack (I think it's best serve when the muffin is still hot).

Note:
Though the recipe doesn't mention, I presoaked the raisins in water, drained and coated with some flour before mixing with the flour mixture.

(Recipe source: Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno)(recipe has been modified)