Unbeknownst to me, my Dad has been following my blog. Lol, as if it is not already enough of a shocker that I have guy friends reading about recipes (whot?!), I discovered my Dad does too. This is how I found out today:
4.30pm in the living room while watching Food Network Asia
Dad: Dah lama tak buat kueh yang coklat Hershey’s tu eh.
[It’s been a while since you made a kueh with Hershey’s chocolate.]
Me: Kueh apa sey pakai Hershey’s? Kek eh?
[Which kueh uses Hershey’s? Cake, you mean?]
Dad: Macam kek tapi yang bulat kecik, size golf ball. Yg hari tu buat, tapi dalam ade apple dengan kacang.
[It’s similar to a cake but golf ball sized. You made some the other day, but with apples and nuts.]
Me: *ponders and recalls the Apple Almond Muffins I made earlier this week* Oooohhh Muffin eh?!
[Oooohhh Muffins, you mean?]
Dad: A’ah buatkan Abah untuk buka boleh? Dah buat boleh share recipe kat your website masak-masak tu.
[Yeah, could you bake some for me? Then, you can share it on your cooking website.]
Can I just say that I have the most awesome Dad in the world? LOL! I found myself giggling in the kitchen while preparing these Oatmeal & Chocolate Muffins for Iftar today.
Well, anyway, this muffin recipe is one that I stumbled upon a few years ago in a book for which I have no recollection of the title nor the author. But I’m indeed grateful for it, because I’ve stopped my seemingly endless hunt for the perfect muffin recipe.
Believe me when I say, when done right, it makes;
The most moist and softest muffins evuh.
Here are the ingredients:
1 cup Quick-cooking Oats
1 cup Buttermilk
1/3 cup Vegetable Oil
2/3 cup Brown Sugar
3/4 cup Flour
2 tsp Hot Chocolate Powder
1 tsp Salt
1 tsp Baking Powder
½ tsp Baking Soda
1 cup Hershey’s Semi-sweet Chocolate chips*
* You can add a few broken pieces of Hershey’s Dark Chocolate if you’re a chocoholic. A few more tiny bits of choc wouldn’t hurt right?
Mix oats and buttermilk in a bowl. Let it sit for about 30 minutes.
In a separate bowl, combine oil, brown sugar and egg. Stir with a fork till the sugar dissolves. Add em to the oat & buttermilk mixture.
Lastly, sift all the dry ingredients in (flour, hot chocolate powder, salt, baking powder and baking soda). Fold the dry into the wet ingredients with a wooden spoon. Sprinkle the chocolate chips just before carefully spooning dollops of batter into muffin cups.
The mixture makes about 12 standard-sized muffins, but today I made only half a portion. Bake them at 180°C for 20 minutes and then sit patiently in front of the oven. Trust me, you’d want to.
Frankly, baking anything Hershey’s transports you into a Willy Wonka-like chocolate-infused fantasy. Needless for an elaboration but… oh, the heavenly aroma and that first bite: oh-oh omg the chocolate is still warm mmMmmm.
In other news, there’s only 1 and a half muffin left in my tray, where there once was 6. Oh, the plight of competing with other Hershey’s-crazed chocoholics in the house.
PS: Dad, if you’re reading this, HI ABAH!! I LOVE YOU!! xx