Orange Muffins

O1

 

Baked these orange muffins to satisfy my cravings. 🙂 

120g butter (soften) 
70g sugar 
2 eggs, lightly beaten 
40g orange juice 
orange zest from 1 orange 
130g self raising flour 

Cream sugar and butter until pale and creamy 
Add in eggs gradually  and orange zest. 
Fold in sifted flour. 
Bake in  preheated oven at 190d for 15mins

(Recipe adapted from FB)

Moist Banana Muffins

Banana1

Baked these banana muffins to satisfy my cravings on the weekend. 

I prefer the same recipe which I followed many times whenever I want to bake banana muffins. 

 

banana2

 

all purpose flour 190g
baking soda 1 tsp
baking powder 1tsp
salt 1/2 tsp
5 big bananas, mashed
castor sugar 50g ( I used molasses sugar) 
1 egg, lightly beaten
butter, 75g (melted)

Preheat oven 190d.

Mix and sieve the flour, baking powder, baking soda and salt. Set aside.
In another bowl, combine banana, sugar, egg and melted butter well. Stir in the mashed bananas.
Fold in the flour. Do not over mix.
Spoon the batter into the muffin cups till 90%.
Bake for 18-20mins.

 

Recipe adapted from Little Teochew 

Blueberry yogurt muffin

1

 

Baked these blueberry muffins for the girl who requested to bring to school. I was surprised she didn’t asked for pink cake or creamy stuffs. Hah.

Recipe (adapted from 孟老师的100道小蛋糕 pg 40)

2 eggs
100g sugar
120g veg oil
70g milk
160g yogurt
200g cake flour
2tsp baking powder
1/4tsp baking soda  (I omitted)
100g blue berries

 

Using hand whisk to mix eggs and sugar. Add veg oil and combine well. Add milk and yogurt. Mix well. Fold in sifted flour (with baking powder and baking soda). Fold in the blueberries. Pour the cake batter into the cups 70% full. Bake in preheated oven for 25mins.

 

Apple Crumble Muffins

4

Just gotten myself another new cookbook. This is good. The recipes are for 2 persons. I love small quantity.  I think my shelf is overloaded with cookbooks until hub asked me to stop buying. I keep telling myself to control each time I go bookstore…but I still can’t resist.

 

1

Someone asked on my FB page why I baked so much almost everyday…I was like huh…Did I bake everyday?  and that whether I can finish my bakes…blah blah…I was like huh..Seriously I don’t bake everyday. I don’t bake on weekends unless is bread. I feed my family a new loaf of bread every week. I don’t understand  why I need to answer for my bakes! Kind of pissed me off lah. Even if iI do bake everyday, so what’s the problem?

I love to bake because its passion. And doing something to make myself happier at home. I am stuck at hm with two kids, you know.

Ok never mind. Enough of my rants! Back to my apple crumble muffins…

 

3

 

Recipe (makes 4) 

muffins

cake flour 120g
light brown sugar 40g
baking powder 1tsp
salt 1/4 tsp
unsalted butter 60g (soften at room temp)
egg 50g
milk 60g

Apple fillings

apple 120g
cinnamon sugar 20g

crumble topping

cake flour 30g
light brown sugar 30g
almond powder 30g
unsalted butter 30g

 

Peel the apple skin and boil in water until soften. Drain the water, and add in cinnamon sugar combine with the apple. Set aside.

Combine all the ingredients for the crumble toppings. Use fingers to rub to make the mixture into crumbles. Set aside in the fridge for 30mins.

Add unsalted butter into a mixer bowl. Add in sugar and salt. Use hand whisk to combine until pale colour.

Add in egg bit by bit and mix well.

Add in sifted flour and baking powder. Fold well and pour in the milk and combine together.

Add in the apple fillings into the cake batter. Pour into muffin cups. Spoon the crumble toppings on top.

Bake in preheated oven at 180 degree C for 20mins.