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Showing posts with the label Cake - Muffin

Banana muffies with peanut butter chips fillings by Jocelyn Yeo

Ingredients

150 gm Self Raising Flour
130 gm brown sugar
70 gm corn oil
3 ripe bnns
1 egg beaten
1 tsp vanilla extract
Peanut butter chips
Chopped almonds

Method
Mash bnn
Mix in sugar
Mix in oil n egg
Fold in sifted flour
Fill half muffin tin
Put in peanut butter chips
Add more batter till 3/4 full
Sprinkle almond
Bake in preheated oven 190deg 30mins


Banana & Chocolate Chip marbled muffins by Andrew Lim

Makes 12 large or high muffins or 15 standard muffins

125g unsalted butter at room temp
1 cup of castor sugar
2 eggs
1 tsp of vanilla extract
1/2 cup of milk

2 cups of plain/all purpose flour
1 tsp of salt
1.5 tsp of baking powder

* Preheat oven to 180 Deg C*
1. Sift flour, salt & baking powder in a big bowl.
2. Beat butter and sugar in a mixer till light and fluffy.
3. Add in the eggs 1 at a time.
4. Add in the vanilla extracts.
5. Beat till light and pale.
6. Alternately spoon in flour & milk.
7. Beat everything on low speed till evenly mixed.

1/2 cup of mashed banana
1 cup of chopped banana; coated with 1 tbsp. of flour
1 cup of chocolate chips; coated with 1 tbsp. of flour
(Save some chopped banana & chocolate chip to decorate the muffins)
1 tbsp. of cocoa powder

8. Fold the mashed banana in the batter.
9. Fold the chopped banana & chocolate chips bit by bit
10. Once evenly mixed, scoop out 12 tbsp. of batter into another bowl.
11. Mix this 12 tbsp. of batter wi…

Banana Muffin by Vanessa Tay

Ingredients

150g Self Raising flour
80g Brown sugar
75g Salted butter - melt
4/5 Riped bananas
1 egg - lightly beaten
1tsp Vanilla Extract
Choco chips / Almond flakes / Fresh Banana
* optional

Method

In large mixing bowl, mash ripe bananas with a fork
Add in sugar and mix till sugar partial dissolve
Add in egg and melted butter, mix well
Add in sifted flour, mix well
Pour in muffins cups/liners to 3/4 full
Top with choco chips or almond flakes or fresh bananas or any topping of your preference {can omit topping}
Bake in a preheated oven at 190deg for 30mins

Cook NoteDon't mash the banana till too marshy.




Cempedak Muffins by Andrew Lim

Ingredients

120g of unsalted butter, room temperature
1 cup of castor sugar
2 eggs
2 cups of all purpose flour
1.5 tsp of baking powder
0.5 tsp of salt
2 tsp of cempedak essence (Optional)
1.5 cups of cempedak puree (from around 1 small cempedak + 2 tbsp. of icing sugar)
Half cup of milk
Handful of chopped almonds (Optional)

Method
Preheat oven to 180 Deg C.
Sift flour, salt & baking powder together in a bowl.
Beat sugar and butter till light and fluffy.
Add in the eggs 1 at a time.
Then add the cempedak essence if using.
Beat till light and fluffy, turn down the speed of the mixer to low.

Alternately spoon in the flour mixture and a little of the milk, a little at a time.
Mix till even.
Add in 1 cup of the cempedak puree and mix evenly.

Scoop the batter into muffin cups and then top it with a teaspoon of the cempedak puree and cover again with a bit of batter.
Then sprinkle with some chopped almonds.

Bake in the oven for 20 mins or test with a skewer, if I comes out clean, the mu…

Sticky Date Pudding with Rum Butterscotch Sauce by Anna Tan

Ingredients

90 gram of dates ( seeds removed)
¼ cup hot water
70 gram butter
95 gram plain flour
40 gram gula Melaka
½ tsp cinnamon powder
½ tsp nutmeg powder
½ baking powder
½ baking soda
1 egg
1 tsp vanilla extract


Rum Toffee Sauce

1/3 cup gula Melaka
¼ cup butter
1/3 cup heavy cream
¼ cup black rum
¼ tsp sea salt
½ tsp vanilla extract

Method for Making Dates Muffin (Makes 6)

1.Preheat oven at 180°C. Simmer dates in 1/4 cup water until soft, let stand 10 mins, blend to puree.
2. Beat together butter and gula melaka until light and fluffy about 4 minutes
3. Beat in 1 egg until well combined
4. Add flour, salt and mix at low speed until just combined and add dates puree.
5. Add spices and vanilla, mix well.
6. Pour into greased and floured muffin molds or baking tin and bake about 25 minutes until a toothpick comes out clean at 180 °C.
7. Serve warm with rum sauce, ice-cream or cream fraiche.

Method for Rum Butterscotch Sauce
1. In a small saucepan over low heat, combine butter and su…

Lemon Muffin Cake by Felicien Cueff

Ingredients
140 g flour
140 g sugar
140 g butter
3 eggs
Lemon zest 3 each
Salt 1 pinch

Method
Combine the soft better and the sugar with “kitchen aid” mixer for about 5 to 8 minute till pale color on medium/high speed
Then add the flour with pinch of salt slowly and mix well
Next the egg slowly one by one and mix well
Last add lemon zest
for small cup cakes size 12 to 15 minutes, check with a knife if cook
Bon appétit lah !

Note
Orange zest can be use to replace lemons


Egg muffins by Shuyin Olenji

Ingredients
10 eggs (small or medium size)
1/2 broccoli (chopped into small pieces)
8 pcs ham (sliced into small pieces)
Salt and pepper to taste
2 tsp olive oil
Grated mixed cheese (optional)


Method
1) Heat oil in a pan. Fry broccoli until soft. Mix in ham. Stir awhile then off the flame. Set aside.
2) Preheat oven at 180°c.
3) Beat the eggs. Add in salt and pepper.
4) Assemble the cooked broccoli and ham into the aluminum cup/muffin tray. Pour in the egg mixture.
6) Sprinkle cheese on top. (This is optional)
5) Baked for 20 min.

Note: Can keep in the fridge for up to 3 days. If in freezer, keep up to a week. Just warm up with oven (if you have warm up function), microwave or steam.


Bananas Almond muffins by Esther Tho

Ingredients
150g plain flour with 2 tsp baking powder / self raising flour
150g Brown sugar / castor sugat
75g Melted butter
4/5 Riped bananas
1 egg
2 tbsp (heap) grounded Almond nuts
Pinch of salt
Almond flakes to sprinkle

Method
1. Mash ripe bananas.
2. Add in sugar and mix till sugar partial dissolve.
3. Add in egg and melted butter mix well.
4. Add in sifted flour and salt, mix well. Lastly mix in ground almond nuts.
5. Pour in muffins cups/liners to 3/4 full.
6. Top with Almond flakes.
7. Bake in a preheated oven at 190deg for 30mins.

Pandan Muffins by Neo Yu Jiing

Ingredients 500g all purpose plain flour
10g sea salt
30g baking powder
6g baking soda
400g plain yogurt
4 big eggs
160g unsalted butter
230g caster sugar
15g pandan paste


Method

Step1: whisk 4 big eggs together. Don't need to separate yolk and white.

Step2: add in caster sugar , whisk it well until sugar dissolved.

Step3: add in all wet ingredients (melted unsalted butter, room temperature yogurt, pandan paste) mix well together with all purpose plain flour, sea salt.

Lastly, step 4: add in baking powder and baking soda. Mix batter well before dispensing batter into non stick baking trays.


Apples and Raisins Muffins by Connie Tan

Make 15-16 pcs

Ingredients
300g self-raising flour
220g brown sugar
120g corn oil
120g milk
3 eggs
150ml/1 tub low-fat yoghurt
1 tsp vanilla paste/essence(optional)
2 medium apples(peel n dice)
A handful of raisins

Steps
1. Whisk the eggs n sugar till batter even n slightly thick.
2. Slow speed, add wet ingredients yoghurt, milk, ve, then oil and combine well.
3. Then add sifted flour or u may fold in by spatula. Do not overbeat or overfold.
4. Coat apples with some flour and shake off excess flour. A quick rinse for raisins n pat dry.
5. Add both ingredients to batter. Roughly stir even.
6. Scoop with an ice-cream tong, into muffins trays with liners.
7. Bake in a preheated oven of 180°c for 25mins or top golden brown.
8. Test for doneness with a skewer.


Bacon and Cheese Muffins by Michelle Michhysaurous Lim

Ingredients

300grams Self Raising Flour
60grams Castor Sugar
2Tsp baking powder
2 eggs lightly beaten
375ml Milk (low fat or full cream also can)
160grams butter (melted)
3-4 strips of Streaky bacon (fried to crisp and cut into small pieces)
1 block of Kraft cheddar cheese cut into cubes(amount depending on yourself)
Mozzarella cheese (for topping)


Method

Preheat oven at 180 degrees for 10 minutes.

1. Sift flour, sugar & baking powder in 1 bowl

2. Rub in cubes of Kraft cheddar cheese into the flour mixture with your fingers so that the cheese and flour is incorporated.

3. Mix melted butter, milk & eggs together.

4. Pour wet mixture & 3/4 of bacon into dry mixture and stir for about 20 times. (Batter should be lumpy, but it is suppose to be like that)

5. Spoon mixture into baking cups and garnish with remaining bacon and some mozzarella

6. Bake at about 20 to 25mins at 210 degrees depending on your oven.


Fluffy Banana Muffins by Esther Tho

Ingredients
150g Self raising flour
170g Brown sugar
75g Melted butter / corn oil
4/5 Riped bananas
1 egg
Pinch of salt
Choco chips / Almond flakes

Method
1. Mash ripe bananas.
2. Add in sugar and mix till sugar partial dissolve.
3. Add in egg and melted butter/oil, mix well.
4. Add in sifted flour and salt, mix well.
5. Pour in muffins cups/liners to 3/4 full.
6. Top with choco chips or almond flakes.
7. Bake in a preheated oven at 190deg for 30mins.

Blueberries Valrhona Cocoa Muffins by Connie Tan

Ingredients 260g sugar
300g self-raising flour
15-20g Valrhona cocoa powder
3 large eggs
100g unsalted butter
100ml UHT milk
1 tub low-fat yoghurt
1 punnet blueberries (coat with some flour n shake off)

Method
1. Cream butter n sugar till even.
2. Add eggs bit by bit.
3. Add yoghurt, milk.
4. Add sifted flour, cocoa powder. Do not overfold. Then pour in bluerberries n combine.
5. Scoop batter into lined muffin trays by using an icecream scoop.
6. Bake in a preheated oven of 180°c for abt 25mins. Test for doneness with a skewer.

Quantity: 16-17 standard-size muffins


Blueberry Buttermilk Muffins by Yvonne Mah

(Makes 12 muffins)

Ingredients:
320g Plain Flour
140g Sugar (70g Caster Sugar + 70g Brown Sugar)
2tsp Baking Powder
1/2tsp Baking Soda
1/4tsp Salt
Zest of one Lemon
1 extra large Egg, lightly beaten
250 ml Buttermilk (I used 2 tbsp Lemon Juice & top-up with Fresh Milk to 250ml, let it stand for 5-10 mins before using)
120 ml Vegetable Oil
1 tsp Pure Vanilla Extract
180g frozen Blueberry

Method:
1. Preheat oven to 190C. Line muffin pan with with liners.
2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and zest.
3. In another large bowl whisk together the egg, buttermilk, oil and vanilla extract.
4. Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over-mix the batter or tough muffins will result.
5. Spoon each muffin cup 1/3 full with batter, place some frozen blueberry & continue with the batter and top up with more blueberry.
6. Bake in preheated oven 20-25 mins until a toothpick insert…

Longan Walnut Muffin by SuRina Young‎

Ingredients: 75g Dried longan
150g Yakult
2 Eggs
100g Brown Sugar
100g Butter, melt
160g Plain flour
Pinch of salt
1tsp Baking powder
1/2tsp Baking soda
80g walnut - roast and cut into cubes (keep 30g to sprinkle on top of muffin before baking)

Method:1) Soak dried longan into Yakult for 1hr.
2) Drain the soaked longan, yakult set aside for later use.
3) Beat eggs and sugar until well combined. Then add in cooled melted butter and Yakult to mix well.
4) In another bowl, add in flour, baking powder, baking soda and salt to mix well. Then add all dry mixed ingredients into the batter and mix until well combined.
5) Use spatula to mix dried longan and 50g walnut into the batter.
6) Scoop the batter into cupcake liners about 80% full. Sprinkle the remainder walnut on top of the batter.
7) Bake in preheated oven of 180℃ for 20-25mins.



Banana walnuts muffins topped with chocolate chips by Zann Teo

180 gram banana
1 egg
65 gram oil
60 gram butter milk

220 self raising flour - sifted
100 gram brown sugar
80 gram walnuts

Mix oil , butter milk , banana and sugar . Mix well .
Add flour last with walnuts .
Do not over mix . Just ensure all mix well .
Pour into muffin cup 3/4 full
Bake for 20 mins or depending on oven . I bake mine at 160 degrees.

Steamed pumpkin broccoli muffin by Wai Sum

Ingredients (3 big muffins or 6 small muffins)1 egg
30g sugar
100g pumpkin, steamed and mashed
75g self raising flour
1/8 tsp baking soda
35g olive oil
2 tbsp broccoli, chopped fine

Steps
1. Sift together self raising flour and baking soda, set aside
2. Whisk together egg and sugar till foamy
3. Add in mashed pumpkin and oil, mix till combined
4. Gently fold in flour mixture.
5. Stir in broccoli.
6. Pour batter into muffin mould, 80% full
7. Steam over high heat for 15mins

Enjoy !!!



Steamed pumpkin muffins by Wai Sum‎

Ingredients (3 muffins)
1 egg
30g sugar
100g pumpkin, steamed and mashed
75g self raising flour
1/8 tsp baking soda
35g olive oil

Method
1. Sift together self raising flour and baking soda, set aside
2. Whisk together egg and sugar till foamy
3. Add in mashed pumpkin and oil, mix till combined
4. Gently fold in flour mixture.
Pour batter into muffin mould, 80% full
5. Steam over high heat for 15mins

Post link: https://www.facebook.com/photo.php?fbid=10202099055557116&set=gm.746030108799401&type=1&theater

Pumpkin Cream cheese Muffins by Esther Tho

Recipe : yield 5 medium muffins

160g mash pumpkin
50g castor sugar
30g cheese powder (I used parmesan cheese)
30g milk powder
1 egg
120g of self raising flour
pumpkin seeds for deco.
Philadelphia spreadable cream cheese

Put all the first 5 ingredients together and mix well.
Add in the sifted flour and mix well.
Fill in half the batter in the cupcake liners, add a tsp of cream cheese in the middle and fill up again with the batter to 3/4 full.
Deco with pumpkin seeds or any nuts (your preference)
Bake at 170-180deg C (depend on your oven heat) for 20-25mins or till cooked.
Done! Best to serve while is warm. Enjoy

Post link: https://m.facebook.com/groups/475176279218120?view=permalink&id=733058780096534&ref=bookmark&notif_t=group_activity&_rdr#_=_

Orange Chocolate Chip Muffin by Pris Wang