Pandan Muffins

If you have not already known, I love muffins.  I love baking them too.  They are really quick to make.  Two bowls are what you need - one for wet and and one for dry ingredients.  Mix them together, spoon them in muffin liners or tin and you're good to send them into the oven.

Do you love the aroma of pandan leaves?  I love walking at the garden near my office because I enjoy getting hit with the wafting aroma of pandan leaves. Pandan leaves are hugely used in Southeast Asia cuisine as a flavouring.  And that's what i used this time to make my Pandan Muffins.  For this recipe I did not blend the real pandan leaves to get the extract but instead I used the store bought pandan paste.

Ingredients

2 1/2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
200gm coconut milk
1/2 cup canola oil
2 eggs, lightly beaten
3 tbsp pandan paste

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, sugar and salt.
B - In another bowl, combine coconut milk, oil, eggs and pandan paste.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note - You may if you wish to blend 5 - 7 pandan leaves together with the coconut milk to get that fresh green pandan extract.  Be sure to strain the mixture before using it.

Kiwi Muffins

I have some kiwi fruit sitting in my fridge for almost a week!  Gotta consume them before it gets too soft and squashy.  Kiwi fruit is highly nutritious and a good source of vitamin C, potassium and fibre.  Kiwi (if you have yet to try) are both tangy and sweet. Oh, did you know that kiwi fruit skin is edible?  Ermm, but with the hairy outer skin, I don't think I'd dare try!

So back to the kiwi in the fridge, I still have a few more after consuming a couple and thought why not use them to make some muffins.   Using the Buttermilk Blueberry with White Chocolate Muffins as the base recipe, I substituted the blueberry for kiwi fruit, omitted the chocolate and made Kiwi Muffins.  These muffins were moist with a slight tangy taste.

Ingredients

2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
2 kiwi, chopped
1 cup buttermilk
1/4 cup canola oil
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, salt, sugar and kiwi.
B - In another bowl, combine buttermilk, oil and egg.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Cranberry Upside Down Muffins

I wanted to make Pandan Marble Cake so bad.  Nevermind that my hand mixer is with mum.  I'll make do with a wooden spoon or hand whisk, or so I thought.  But with just two eggs left in the fridge, I had to forget about making pandan marble cake.  I checked my pantry and there's just slightly less than half a cup of sugar left. What else can I make? Then I saw a can of cranberry sauce that I had bought a couple of months back.  I remembered some time ago, I had wanted to try this recipe from Joyofbaking.com.  I checked the recipe again and was elated that I have all the ingredients required.  An egg was all that the recipe called for and nevermind that I only have slightly less than half a cup of sugar left in my kitchen.  I was sure the cranberry sauce would make up for the lack of sugar.

So I made this Cranberry Upside Down Muffins and was glad it turned out just fine. Just a note of caution, do be patient when handling these babies.  They need to cool for a while before you invert them out else the cranberry will not stick to the cake.  I am speaking from experience!  I took the pan out of the oven and started inverting one and was disappointed when the sauce did not stick to the cake.  It left me wondering for a moment where had I gone wrong.

Feeling a little disappointed, I left the muffins alone and attended to my little girl who was busy with her schoolwork, then returned to the muffins once I was done with her.  I inverted each one, and to my delight, the sauce sits nicely on top of the fluffy cake.  So the moral of the story - Be patient and let the cakes cool before inverting them :)

Ingredients

2 cups self raising flour
1/2 cup caster sugar
1/2 tsp salt
1 cup milk
4 tbsp canola oil
1 egg, lightly beaten
1 tsp vanilla extract
3/4 cup cranberry sauce

Method

Preheat oven to 175C.
A - In a large bowl, whisk together, flour, sugar and salt
B - In another bowl, whisk together milk, egg, oil and vanilla extract.
Using a spatula, fold B into A together till just moistened.
Evenly divide the cranberry sauce among the 24 mini muffin cups of a mini muffin pan.
Evenly spoon muffin batter over the cranberry sauce.
Place the mini muffin pan in the oven.
Bake for about 15 - 20 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before inverting them on a cooling rack so the cranberry topping is faced up.

Carrot Muffins

A few weeks ago, I had late night coffee with my sister and her friends at The House of Robert Timms. We ordered a few desserts to go along with our coffee and one of them was Carrot Cake.

A four-layer cake with thick cream cheese icing in between.  The carrot cake was heavenly and sinful. Besides the specks of carrot and walnuts, I spotted bits of pineapples in the cake!

I knew I had to bake some myself after having the carrot cake at the House of Robert Timms.  I think by now, you ought to know my love for easy-no-mixer-required recipes.  I was glad I found this recipe from Joyofbaking.com. The recipe calls for grated apple and coconut which I omitted.  Instead, I added crushed pineapples. Carrots and crushed pineapples helped in keeping the muffins moist.

These Carrot Muffins tasted so good on its own.  It would be perfect when topped with some cream cheese frosting!  Next time I make these, I will definitely smear some cream cheese frosting.  But first, let me find a good and simple cream cheese frosting recipe.

Ingredients

1/2 cup walnut, roasted and chopped
2 cups grated raw carrots
2 cups self raising flour
1 cup caster sugar
1/2 tsp salt
1 1/2 tsp cinnamon powder
3/4 cup canola oil
3 eggs
3/4 cup crushed pineapples
1 tsp vanilla extract

Method

Preheat oven to 175C.
Lay 15 paper cups in a baking tray.
A - In a large bowl, whisk together, flour, sugar, salt, cinnamon powder and walnut.
B - In another bowl, whisk together oil, eggs, crushed pineapples and vanilla extract.
Using a spatula, fold B into A together with grated raw carrots till just moistened.
Spoon mixture into the paper cups and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Ham and Cheese French Toast

Tired of your typical french toast?
Why not stuff them with ham and cheese?
These two ingredients just belong to each other, you'll never go wrong with them.
It's definitely ideal for breakfast or even a quick weeknight dinner.

This Ham and Cheese French Toast tasted fabulous on its own!
I bet it'll taste great too, if I were to stuff some mustard and pickles for that sour tang.
Oh, how about sweet alternative to savoury stuffings?
Nutella and sliced bananas french toast with powdered sugar dusting for dessert!
Possibilities are endless. Yah, perhaps next time!

Ingredients

4 slices white or wholemeal bread, whichever you prefer
2 pcs honey baked ham
2 slices cheese
2 medium eggs
1/4 cup milk
salt and pepper
some butter

Method

Lay out the bread slices.  Fill with cheese and ham and top with the other bread slices.
Whisk eggs and milk in a shallow dish. Season with salt and pepper.
Heat a non-stick pan over medium heat. Add just a little butter.
Dip bread into egg mixture and turn to coat.
Cook in the pan for about 3 minutes each side or until golden brown.
Slice the ham and cheese french toast and serve.

Buttermilk Blueberry with White Chocolate Muffins

I have just received two new cookbooks on Friday and while browsing the books, Blueberry Muffins recipe caught my attention.  I love making muffins just because they are really easy and quick to make. You do not need a mixer to make them. All that's required are just two bowls - one for dry and another for wet ingredients. Mix them both together, and your batter will be ready.

I made some Buttermilk Blueberry with White Chocolate Muffins yesterday and am totally happy with the results.  The recipe that I saw used plain yogurt but I used buttermilk instead and that surely helped to make the muffins moist and tender. The crust was wonderfully crisp and the muffins were just bursting with blueberries. I had also added some white chocolate since I had a couple of bars in my pantry.

Ingredients

2 cups self raising flour
1/2 cup caster sugar
a pinch of salt
125 gm blueberries
70 grams white chocolate, chopped (use more if you have)
1 cup buttermilk
1/4 cup canola oil
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay 12 paper liners in muffin tin.
A - In a large bowl, mix together, flour, salt, sugar, blueberries and chocolates.
B - In another bowl, combine buttermilk, oil and egg.
Incorporate B into A and using a spatula, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note: Muffin crust is crisp once it is out of the oven and will soften once stored BUT rest assured that they taste just as good!

Sausage and Cheese Muffins

I am sort of on a roll .. another blog post!!
On a roll or otherwise, Tihani, my 9 year old, needs breakfast.
I havent been a great mum, let alone a good mum.
At times or most times rather, Tihani goes to school WITHOUT breakfast.
This year, she specifically says that she wants breakfast before heading to school just so she can get her brain to work.
Alright, this girl needs breakfast to jumpstart her day!

Cereal, bread with cheese, oats, bread with nutella, cereal, bread with cheese ....
HELP!! I am in need of more tasty and easy breakfast ideas!!
I guess I need to break from feeding her the norms and have a change of menu and thought this would make a nice breakfast for my daughters - Sausage and Cheese Muffins - and so I baked some last night.

There you have it .. savoury breakfast for today!

Ingredients

2 cups self raising flour
1 tsp salt
1 cup cheddar cheese, shredded
3 sausages, boiled and finely chopped (or more if you like)
1/2 cup vegetable oil (i used canola)
1 cup milk
1 egg, lightly beaten

Method

Preheat oven to 175C.
Lay paper cases in muffin tins.
A - In a large bowl, mix together flour, salt, cheese and chopped sausages.
B - Combine egg, oil and milk.
Incorporate B into A and using a metal fork, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Beef Pastrami and Brie Panini

It's Wednesday and it's a school day for me today.
There's only consultation and revision session and so school ended pretty early.
I left school and went to the nearest supermarket, NTUC at Tampines Mall. 

I was in the mood to make my own sandwich and headed to the halal meat and deli section.
As usual I asked for turkey ham and chicken poloni and somehow the kind lady over the counter recommended beef pastrami.  I've never bought pastrami before and thought why not?
So I ended buying turkey ham and some beef pastrami, my current favourite cheese, Brie, along with some other stuff.

Never tried a pastrami and brie combo?   
You've got to trust me.  It was heavenly. 
I swore I actually devoured the sandwich with my eyes closed. 
Let me exaggerate further.  It was really really good.

Ingredients

Country loaf - panini
Pastrami
Sliced red onion
Pickles
Mustard
Mayonnaise
Balsamic olive oil

Method

Slice the panini into half.
Brush some balsamic oil onto the panini.
Place the pastrami on the panini.
Then stack on some sliced brie.
Next, place the panini on a pan and grill until its heated through.
(Alternatively, you can grill them in the oven)
Then stack the slices of onions and pickles.
Slather some mustard and mayonnaise on the other half of the panini.
Flip this half of the panini to the other to form a complete sandwich.
Cut it into half and enjoy!

An Order

Sometimes I wish, I would get cakes or muffins orders from people I know or do not know. I always dream of doing a small business selling muffins or cakes .. simple reason being, I love to bake!

The last I got an order was in Feb when a friend ordered some cookie gift packs to bring to her daughter's kindy for her daughter's bday.

Last week, I got an order for 30 pieces of Choc Chunk Banana Muffins and you couldnt imagine how delighted I was.

Here are some pix of the order ..

Fresh from the oven

Erm .. one for picture sake .. hehe

Muffins all packed in a box and ready to be delivered!

So this was my second order for this year and I hope there's gonna be more orders coming my way!

Banana Pancakes

Banana is one of the more popular fruit highly consumed in my household.

I love them, kids love them, hubby loves them and parents-in-law too love them .. hehe .. easier said, EVERYONE in my home loves them.. ;-)

Bananas, of course, contain nutritional values like proteins, carbo and also fiber.

I had bought a comb of bananas yesterday and so yesterday before I went to sleep, I thought that I would make Banana Pancakes for breakfast today. Why pancakes? Obvious reason being, they are simple to make!

This morning when I woke up, I looked through the internet for a banana pancake recipe and found this.

Based on the recipe above, I tweaked it to suit my taste or rather the kids' taste.

Ingredients

1 cup self raising flour
2 tbsp sugar
a pinch of salt
1 egg
1 cup milk
2 tbsp oil/butter
2 ripe bananas, mashed
1 tsp vanilla essence

Method

In a large bowl, mix flour with sugar and salt.
In another bowl, mix well eggs, milk, oil and mashed bananas.
Incorporate wet ingredients into dry ingredients.
Mix well until mixture is free from lumps.
Heat a non stick pan and use a 1/4 cup measuring cup to form each pancake.
Wait till bubbles start to appear on pancake and edges are brown then turn over for a further minute.

Mine was served warm with maple syrup! How good can my Sunday breakfast get?!?!

Next time, I will experiment with other fruits such as apples or pears OR perhaps make savoury ones with shrimps or potatoes!

Banana Choc Chunk Muffins

My sis in law called to ask if my kids are in today. If they are, then her two daughters would be coming over to play with my children.

I have no plans for today so I said that they may come over.

Hehe .. as usual, being the nice aunt, I decided to bake something for my nieces .. and it has got to be fuss free .. and what is fuss free for me?? .. Let me spell it out for you .. M-U-F-F-I-N-S! Banana Chocolate Chunk Muffins!

Wassup with me and muffins .. ahh .. wat the heck! Told you .. I wanted to make something which is fuss free!

Using the basic banana muffin recipe that I have, I added choc chunks to it.

Ingredients

1 1/2 cup self raising flour
1/2 cup caster sugar
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
3 large bananas, mashed
1 cup chocolate chunks + more for sprinkling

Method

Preheat oven to 175C.
Lay paper cases in muffin tins.
A - In a large bowl, put flour in.
B - Combine sugar, egg, oil, milk and mashed bananas.
Incorporate B into A and using a metal fork, fold in the flour and choc chunks till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

While the 2nd batch of muffins were in the oven, the kids arrived and the first remarks were "Wahhhh .. smell nice!"

I just took the first batch of muffins out of the oven and the kids just dived in .. they love it .. really really lurveeeeeeeeeeeee it!

I too, could not resist them .. banana-ey, chocolat-ey and best of all super moist!

The muffins were ready in an hour and disappeared quite fast too .. hehehe. I managed to save 5 pcs for sis in law who couldnt make it to my house!

Sis in law, Lily - Speedy recovery from your Lasik surgery .. I packed some muffins for you .. hope you enjoy them! .. See, I never forget you!

Mango Muffins

I haven't been productive in the kitchen lately. The lazy bug kind of hit me .. hehe ..

I have a large sized mango in the fridge .. overiped and bruised and I thought hey! that either have to go or be put to good use! I chose the latter. I would rather not just feed the bin. I would prefer to feed my tummy! (no wonder the expansion .. haha!)

I could only think of muffin .. the easiest to make .. and so Mango Muffins were born.

Following the Banana Muffins recipe that I have, I subbed the bananas for mashed mango!

Ingredients

1 1/2 cup self raising flour
1/2 cup caster sugar
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
1 large mango, deseeded and mashed

Method

Preheat oven to 175C.
Lay paper cases in muffins tins and grease bottom only of paper cases.
A - In a large bowl, put flour in.
B - Combine sugar, egg, oil, milk and mashed mango.
Incorporate B into A and using a metal fork, fold in the flour till just moistened.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Oh well, I had my mango muffin with nuggets of leftover fresh mango!

White Chocolate Lime Muffins

My hands itched to bake something. I surfed through the internet for recipes which has buttermilk as one of the ingredients.

Why buttermilk? Well, I had bought a small carton of buttermilk last Friday and it was still sitting in the fridge .. feeling rather lonely .. hehehe.

So what is buttermilk? You may even ask if it really contains butter?! Click here to learn more about it.

And also I have always wanted to try a recipe which contains key lime, like, key lime pie, key lime cookies, key lime chiffon and key lime cake.

When I saw a recipe for White Chocolate Lime Muffins here, I was elated. I have a bar of white chocalate, I have lime and I have buttermilk. Bingo!

So at 10 mins to 10 pm, I went into my little kitchen and took out the ingredients, weigh, mix, etc and these are the results after much a baking.

The lime was not overpowering at all .. just enough tang and the white chocolate chunks really added a touch of decadence!

Ingredients below are as per what can be found in my kitchen .. ;-)

Ingredients

1 3/4 cups self raising flour
1/2 tsp salt
6 tbsp vegetable oil
1 cup sugar
2 eggs
1 1/2 tsp lime zest
1 tbsp lime juice
2/3 cup buttermilk
1 cup white choc chunks

Method

Preheat oven to 175C.
Lay paper cases in muffins tins and grease bottom only of paper cases.
A - In a large bowl, put together flour and salt.
B - In another bowl, combine sugar, eggs, oil, buttermilk, zest and juice.
Incorporate B into A and using a metal fork, fold in the flour together with white chocolate chunks till just moistened.
Spoon mixture into the muffin cases and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

These muffins will be my breakfast for tomorrow .. and dearest colleagues, I am going to share these with you!

Banana Muffins - 3 variations

I have been hankering for muffins! No idea why! In fact, I yearn for Banana Muffins to be exact.

When I wanted to make banana muffins yesterday for tea, I realised the bananas were gone. And so I thot, hokay, I'll make them tomorrow after work then and so I bought more bananas yesterday nite.

So when I got back from work today, all geared up to make banana muffins, I realised there were no more eggs .. grrrrrrrrr .. at dat moment, I was pissed .. really furious! My enthusiasm almost turned into rage!!

I requested DH (sorry DH .. ;-() to go down to get me eggs. So at 8.30 pm, I started making those babies and with 3 variations -

Banana Muffin

Banana Cinnamon Muffin

Banana and Raspberry Chips Muffin

The recipe below yields 12 regular sized muffins.

Ingredients

1 1/2 cup self raising flour
1/2 cup caster sugar
1/3 cup vegetable oil
1/3 cup milk
1 egg, lightly beaten
3 large bananas, mashed

Method

Preheat oven to 175C.
Lay paper cases in muffins tins and grease bottom only of paper cases.
A - In a large bowl, put flour in.
B - Combine sugar, egg, oil, milk and mashed bananas.
Incorporate B into A and using a metal fork, fold in the flour till just moistened.
Divide mixture equally into 3 bowls.
- Leave the first bowl plain.
- Add a couple dashes of cinnamon powder to the 2nd bowl and
- Add a generous amount of raspberry chips to the 3rd bowl.
Spoon mixture into the muffin tins and then bake for about 25 - 30 mins or until a pick/skewer inserted comes out clean.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note: To produce a light and fine textured muffin, do not overbeat. Fold mixture lightly till just moistened. The mixture should still be lumpy!

I have to mention that the kitchen smelt great while these were baking.

I just couldnt wait to eat them when they were done. DH was having his dinner and I took the oppotunity to share the muffins with him. I took one of each and the both of us shared.

The muffins turned out great. They were light, moist and best of all, they were chockful of mashed bananas.

The cinnamon one was yummeh too .. I could do with a lil more cinnamon .. the marrying of banana and cinnamon .. AWESOME!

The ones with raspberry chips were superb! Choc and banana just complements each other so well that I would say this was the best! By the way, the raspberry chips were from my last Blogging By Mail partner.

Two words to sum these babies up .. OUTRIGHT DELICIOUS!

This would also be my entry for Muffin Monday(MM01)! And the host, Elena of Experiments will post the entries here as and when she receives them.

Sausage Bread Roll

My bro in law + family + his wifey's family will be coming over to my house tomorrow to pay my fil a visit.

I had planned to serve them mi soto and for the kids I made them Sausage Bread Rolls.

Ingredients

10 pcs bread
10 pcs chicken franks
glue, made of flour and water
1 large egg, beaten and seasoned with salt
breadcrumbs
oil for frying

Method

Roll bread to a thin layer using a rolling pin.
Place hotdog on bread and roll. Use "glue" to stick.
Then dip it in egg and lastly roll it on breadcrumbs.
Heat oil and fry the rolls till it is golden brown.
Serve hot with chilli mayo.

You may make the sausage bread rolls in advance and store them in freezer.

This is a pic of the flattened bread.

This is how it looks like before being dipped in egg and breadcrumbs.

This is how it looks like after being dipped in egg and breadcrumbs.

Updated on 2 Dec 06 @ 11.15 pm : I served the guests these when they came earlier and it was a hit .. not only with the kids but adults too :-)))

Almost Instant Tuna Pizza

Today, I feel like eating pizza for dinner. So before I reached home, I went to get ingredients for pizza making. I decided on Tuna Pizza as I felt that thats easy to make.

This is how the pizza looks like before I topped it off with loads of cheese.

This is it .. cheese melting away in the hot oven.

And this is the pizza, sliced and ready to be gobbled down.

Ingredients

instant pizza base
spaghetti sauce
mozarella cheese
sliced onion
canned tuna chilli

Method

Preheat oven to 200C.
Take one pizza base and place it on baking tray.
Spread some spaghetti sauce.
Sprinkle some mozarella cheese and then put some sliced onion and then tuna chili.
Top it off with loads of mozarella cheese and bake for about 20 mins.

Savoury Bread Pudding

So wat did I whip up for tea today?? I made Savoury Bread Pudding. Even though, I havent got the ingredients such as cilantro, spring onions and cheddar cheese, I still made them. I had to make do with just what I have in the kitchen .. hehe ..

The result .. perrrgh .. it was really good eaten hot/warm. I also did not put the red chilli, so my two angels also enjoyed the pudding. As for hubby and me, we ate them with mayo & cilli sauce .. really lazaaaaaaaaat!!

After assembly

Hot from the oven

My piece of the pudding


Ingredients
Filling

250 gm minced meat
1/2 tbsp curry powder
1 tbsp oyster sauce
1 small onion, diced
1/2 small can mushroom, diced
Salt and pepper to taste
Oil to fry

Spring onion, chopped
Cilantro, chopped
Red chilli, chopped
Fried shallots

Bread Pudding

5 pcs of bread (cut to fit the tin - 2 layers)
1 pc of bread (cubed)
Butter
Mozarella cheese
Cheddar Cheese
1/2 cup milk
2 eggs

How to prepare the minced meat
1. Mix minced meat with oyster sauce and leave for 30 minutes.
2. Heal a little oil and fry the diced onions.
3. Then add the minced meat. Fry till all the water (from the meat) has evaporated.
4. Add the mushroom, curry powder then add salt and pepper. Fry for a further few minutes and set aside.

To assemble the pudding.
1. Beat eggs with milk.
2. Butter the bread and cut to fit the baking tin. I used the small square aluminuim tin.
3. Place the bread, buttered side up, in the tin.
4. Pour some of the egg and milk mixture to soak the bread.
5. Then layer with the meat mixture.
6. Next layer with mozarella and cheddar.
7. Repeat a 2nd time as above.
8. Then sprinkle chopped spring onions, cilantro, chilli and fried crispy shallots.
9. Lastly, top it off with cubed bread soaked in the balance egg and milk mixture.
10. Then pour whatever egg and milk mixture you have over the pudding.
11. Bake for 30 minutes for 180 degree celcius.

Serve with chilli sauce and mayonnaise.

Baked Chix and Muffins

The family had baked chicken, fried beans and rosemary potatoes for lunch yesterday. The meal looked rather simple but it was quite hearty for me.

I went out shopping with my buddies last Friday and I bought myself some recipe books and a 12 hole muffin tin from Tangs. I had my buddies picture taken while they freshened themselves up .. Vain .. hehehehe

So yesterday for tea I baked muffins. This was my first attempt at baking muffins. I studied some muffin recipes and mix and match the ingredients to make Choc Chips Muffins. This recipe yields 6 muffins.

Ingredients

1 1/4 cup self raising flour
1/4 cup caster sugar
100g butter, melted
1 egg, lightly beated
1/3 cup milk
5 tbsp or more mini choc chips

Method

Preheat oven to 170C.
Grease muffin tin.
A Mix flour and sugar in one bowl.
B Mix melted butter, milk and egg in another bowl.
Incorporate B into A and using a metal spoon, fold in the flour and choc chips.
Spoon mixture into the muffin tin and then bake for about 30 mins.
Stand muffins for about 5 mins before turning out to cool on a wire tray.

Note: I actually divide the mixture into half. Mix one half with choc chips and other half with hazelnut spread. I enjoyed the latter much more.