Banana Oat Muffins

The golden brown muffins!

After 5 minutes of baking, I think my neighbours can smell the bananas!

My man and I were enjoying the aroma too~~

This is another quick and simple recipe...

I only used a spoon for mixing and a fork for mashing the bananas.

That's all you need to have~ no whisk no mixer~

Minimal washing too..!

I was having a terrible headache from yesterday night till today's evening..
but somehow I felt like doing something instead of sitting there,
so this was the best option!

This is not too sweet, just right! 

No weird after taste...

because  I will have some funny taste in the mouth after eating banana muffins.
I altered the recipe, less oil, more liquid~!

Looks disgusting =p

but it's moist, soft and spongy~!

I kept poking them! Love the way they spring back to shape~!

Look who's waiting to have some muffins too!?

My fat wawa Piano!!!

I made one without sugar specially for her...

She wiped out her muffin fast!

the leftover ones will be our breakfast for tomorrow! 

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Banana Oat Muffins

130g All Purpose Flour

55g Rolled Oats

30g Brown Sugar

30g White Sugar

3/4tsp Baking Soda

1 1/2 tsp Baking Powder

1/4 tsp Salt

1 Medium Egg

125ml Low Fat Fresh Milk

30g Vegetable Oil

1 tsp Vanilla Essence/Extract

2-3 Medium Sized Bananas (Mashed)

Preheat oven at 190 degrees.

1. Combine flour, oats, sugar, baking powder, baking soda and salt.

2. In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla.

3. Add in mashed bananas and combine thoroughly. 

4. Stir the flour mixture into the banana mixture until just combined. Do not over ix.

5. Spoon or divide batter among muffin cups till 80% full.

6. Bake for 20 minutes.

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Recipe Source from : All Recipes

Strawberry Lemon Muffins

These few days were so warm and I've been sweating non stop! 

Although it rained today, it's still humid and my sweat still kept dripping. 

I hope the weather will be back to normal soon! 

In this hot weather, 

I wanted to make some strawberry ice cream,

but I don't have whipping cream with me,

so switched to make these muffins...

Don't be deceived by the look of these brown muffins...

They are healthier but tasty at the same time!

Strawberry bites in every mouth you eat.

I made some alterations to the recipe,

changed milk to almond milk, 

added vanilla extract, and reduced the sugar.

The muffins are moist and very appetising!

Sour and sweet! 
Some reviewers in the website mentioned that these muffins are dense,
they suggest bakers to cut down on wholemeal flour and up the all purpose flour.
I did not, and feel that it's still soft~

I made one for Piano (My chihuahua) without sugar.

She loved it so much and asked for more, but too bad, that's the only one for her! =p

As for my man, he downed 3 after dinner! 

So I think the recipe is worth a try! Simple and yummy!

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Strawberry Lemon Muffins

60ml Vegetable Oil
120ml Milk (I used Almond Milk)
1 Egg
1 Lemon, Zester and Juiced
1 tsp Vanilla Extract/Essence (Own Addition)
125g All Purpose Flour
90g Whole Wheat Flour
1/2 tsp Salt
1 tsp Baking Powder
100g White Sugar
55g Brown Sugar(I reduced to 15g)
300g Coarsely Chopped Fresh Strawberries

1. Preheat oven to 190 degrees. Line muffin pan with paper liners, or just lightly grease the pan.

2. In a bowl. lightly beat together oil, milk, egg, vanilla extract/essence and lemon juice.

3. In a separate bowl, mix the lemon zest, all purpose flour, whole wheat flour, salt, baking powder, white sugar and brown sugar. Mix strawberries into the flour mixture.

4. Stir in oil mixture just until moist. Fill muffin cups till 3/4 full with the batter.

5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

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Recipe Source from : All Recipes

Cheesy Savoury Muffins

I'm always thinking of savoury muffins,

as I'm not really interested in sweet ones.

 Finally had an opportunity to try it!

A few months ago, I chanced upon a website here,

I used it as a guideline and made modifications.

It's my first time baking and tasting these non-sugary muffins...

It's a whole new experience!

I baked 2 batches, because I've mistaken top flour for self raising flour for my 1st batch!

 So I used top flour without adding any baking powder! 

this is the outcome of muffins baked with no baking powder...

I thought it would be as hard as rocks! 

But I was wrong..it's was still soft and moist while warm..
and take note that there's no oil used in this recipe.

It's really nice to be eaten warm..

while the melted cheese in the muffin is still oozy~~

This is my 2nd batch, made with self raising flour...

I did not top it with any tomato or cheese...

Somehow, the first batch is nicer!!

So if you wanna bake this, you may wanna consider using top/cake flour!
It's texture is finer and softer~~


I gave 10 to my family..
I love to share all my bakes..
and hope people around me appreciate them   =)

I'm submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) 

hosted by Jean from Noms I Must  again!

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Cheesy Savoury Muffins

(Makes 12 medium muffins)

180g Cake flour + 1 tsp Baking Powder or Self Raising Flour
1 Tbsp Grounded Black Pepper
1 tsp Sea Salt
2 Medium Carrots, Shredded
1 Corn, Remove kernels
4 Slices Cheddar Cheese, Cut into 1 inch pieces or 200g Grated Cheddar Cheese
6 Slices Picnic Ham, Cut into 1 inch pieces
1 Egg, Beaten
240ml Milk ( I used non-fat milk)
1 Tomato, Sliced

More cheese for toppings

1. Combine flour+baking powder, black pepper and salt in a large bowl.
2. Add shredded carrot, corn kernels, cheedar cheese, ham to flour mixture. Mix well.
3. For wet ingredients, add beaten egg into milk and beat lightly.
4. Pour wet ingredients into dry ingredients and mix till just combined. Do not overmix.
5. Spoon into oiled muffin tins/pan until 3/4 full. 

Top each muffin with a slice of tomato and sprinkle with more cheese and grounded black pepper.
6. Bake at 190 degrees preheated oven for 25 minutes or until skewer comes out clean.

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Egg White Cream Cheese Cuppies

I has 14 egg whites in my fridge after baking kek lapis last week...

So I looked around for recipes which only use egg whites.

Came across Aunty Yochana's recipe

which originally uses cheddar cheese.

Taking the risk, I replaced it with cream cheese.

My end result  =)

They looked like Huat Kueh..HAHA..

I think the oven's temperature needs to be turned a bit lower.

But don't be deceived by its look...

it's actually moist and delicious~~

with a hint of cream cheese fragrance. 

Not oily at all. 

And definitely healthier without egg yolks right?

So if you have excess egg whites in your fridge,

don't hesitate to try this recipe!

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Egg White Cream Cheese Cuppies

60g Cream Cheese

100g Milk

30g Butter

80g Cake Flour

20g Corn Flour

200g Egg White (Room Temperature)

1/4 tsp Salt

80g Sugar

Preheat oven to 180 degrees. (I would suggest 160-170)

1. Place cream cheese, butter and milk in a pan on low heat. When cream cheese and butter has melted, let cool.
2. When the melted mixture had cooled down completely, fold in the sieved cake and corn flour, mix well. (If you find it lumpy, please sieve it.)

3. In another bowl with egg whites, add in salt and beat till frothy. Add sugar in 3 additions. Beat till stiff peak (meringue).

4. Mix 1/3 of meringue with cream cheese mixture well, fold in the rest of the meringue. Do not overmix.

5. Scoop batter into individual cuppies and bake for 25 minutes.

6. Let cool on wire rack and serve.

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To-Die-For Blueberry Muffins

Sorry for the lack of post...

I'm back! =)

With these muffins!

 It looks like a mushroom,

I did not grease my muffin pan, so the muffins got stuck in the pan.

Had a hard time getting them out, some broke.

 It has a crumbly top which is very crispy after baking.

Actually the fragrance started to flow around while it was baked halfway.

This muffin is moist too! 

So its the combination of soft + crispy.

Best eaten warm.

The crumbly top will be even more fragrant and crispier!

HAHA..The name, To die for blueberry muffins seems too serious...

Try it out to find out whether it's really to die for???

To-Die-For Blueberry Muffins

Muffin Mixture

190g All Purpose Flour

150g Caster Sugar

1/2 tsp Salt

2 tsp Baking Powder

80ml Vegetable Oil

1 Egg

80ml Milk

145g Blueberries or more

Crumb Toppings

100g Brown Sugar

40g All Purpose Flour

55g Butter, Cubed

1 1/2tsp Ground Cinnamon

1. Preheat oven to 200 degrees. Grease muffin cups or pan, with or without muffin liners.

2. Combine flour, sugar, salt, baking powder for muffin mixture in a large bowl.

3. Place vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill the cup.

4. To make crumb topping, Mix together brown sugar, all purpose flour,  cubed butter, and 1 1/2 teaspoons cinnamon. Mix with fork until crumbly. Or you can use the rub in method.4. Mix wet muffin mixture with flour mixture. Fold in blueberries.  

5. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 

6. Bake for 20 to 25 minutes in the preheated oven, or until done.  

Recipe Source From: All Recipes