Showing posts with label Muffin and Scone. Show all posts
Showing posts with label Muffin and Scone. Show all posts

Thursday, November 22, 2012

Gluten-Free & Vegan Yeasted Buckwheat Muffin With Dried Apples

I've been a great fan of eggless, gluten-free and even vegan recipes lately. It's definitely challenging and even exciting being apart of this. And finally, tried my homemade dried apples on this special yeasted gluten-free & vegan muffins.

So, here's what I did.
Ingredients :
1-1/2 cup  buckwheat flour
1/2 cup  rice flour
1/2 cup  corn flour
1/2 cup  tapioca flour
1/2 cup  sugar
1/2 tspn  baking soda
2 tspn  baking powder
1/2 tspn  salt
2 TB  yeast
1 cup  soy milk
4 TB  cooking oil
1 cup  homemade dried apple, cut small
* (or you may replace both corn & tapioca flour with potato starch)

Method :
(1) combine all the dry ingredients into a big bowl and stir in milk to form a sticky paste.
(2) immediately place mixture to 9 muffin cups lined with paper cups & let to rest for 30 mins or till nicely rise.
(3) finally, sprinkle the top with sugar & cinnamon powder and then bake at preheated oven 175'C for about 20 mins.
(4) let them cool over a wire rack before serving.

These yeasted muffins simply delish especially with buckwheat. The aroma is light & wonderful even without any special additional flavouring. All you need is to spread on some butter & jam and enjoy every bit of it. Hope you guys will love it too. Enjoy.
I'm sending this to Yeastspotting & BYOB & Wednesday Extragavanza #5.

Thursday, October 18, 2012

Chocolate Toffee Muffins

Sometimes it was pretty frustrating  when you suddenly found some leftover food sitting on the pantry for a very long time and yet to discover till the very last minute. ha.... Yeap, I just found myself some toffee candies a couple days ago somewhere around my kitchen and they don't look very nice anymore. I don't think my kids will want to have it. But I'm having a hard time throwing them away. So they all ended up in my muffins in just half an hour time. :o)

Do you have still appetite after seeing these out dated candies? hahaha.... But you will after the makeover. lol.

Ingredients :
400gm  all purpose flour
2 tspn  baking powder
100gm  sugar

2 eggs, beatened
1 cup  milk
125gm  butter, melted

1 cup  chocolate morsels
1/2 cup  toffee candies, roughly chopped

Method :
(1) combine ingredients (A) into big bowl & mix well.
(2) then stir ingredients (B) into ingredients (A) and mix to combine.
(3) now, add in ingredients (C) and mix till cooperate.
(4) place batter into well coated muffin tin and bake at preheated oven 190-200'C for about 20-25 mins or till brown. comes the delicious babies. So, do you mind having your toffee candies in this way? Me & my kids have NO problem at all. They all gone by end of the day. *Other than that I am actually facing some problem with my blogger page for the past whole week and had causing me such a hard in working out my post. All the photos are unable to be seen on the blogger working page but can be seen on the preview page. What the heck is going on !!!!!

Saturday, August 18, 2012

Sweet Plum Yoghurt Scones

Well, first of all, I would like to apologize to all my readers for being missing for almost a week time without a single note. Have been extremely busy with some personal stuffs and also just celebrated the Chinese Ghost Festival yesterday. As this year, I have no time to prepare food like I used to...for the prayer. I bought most of it. I only prepared  Hakka Yong Tofu, White cut chicken, agar-agar & steamed sago kuih. Hubby has invited a few friends over to help me finish off the food before heading off for his fishing trip. So finally, I have time of my own again. lol.haha..... And have made something out of my oven this morning. I am actually enjoying it now with a cup of coffee infront of my computer. Phewww.... super relaxing!

Ingredients :
1-3/4 cup  all purpose flour
3 tbsp  rice flour
1-1/2 tspn   baking powder
1-1/2 tspn   baking soda
1/2 tspn  salt
60gm  cold  butter, chopped
220ml  yogurt
1 cup  fresh sweet plum, diced

*extra yogurt & sugar for topping.

Method :
(1) combine all flour, baking powder, baking soda, sugar and salt into a big mixing, stir well.
(2) add in cold butter and rub till everything well mix.
(3) now, stir in yogurt & sweet plum to form a soft dough
(4) shape dough into a ball shape then cut into sizes as desired.
(5) brush top with yogurt and then sprinkle on sugar.
(6) finally, bake at preheated oven 200-210'C for about 20 mins or till brown.

Since all the Muslims around the world are going to celebrate Raya (Eid ul-Fitr) tomorrow, I am here to wish all 'SELAMAT HARI RAYA'. Enjoy & have a wonderful time.

Friday, June 29, 2012

Roll Oat Mulberry Drop Biscuit

Fresh mulberry is nearly impossible to be seen here in Malaysia but I'm lucky enough to bump into some dried ones some time ago. The price is quite affordable though and thought of using them into my drop biscuit. This scone like drop biscuit is another popular English tea snack in US. It's actually something quite similar to scone except that the dough is dropped by a spoon rather than shaping them by cutter.

And here's what I did.
Ingredients :
3 cups all purpose flour
1 cup  roll oat
100gm  brown sugar
1 tbsp  baking powder
1 tspn  baking soda
1 tspn  salt
1 cup  dried mulberries

125gm cold butter, diced

1 cup  sour cream
3/4 cup  full cream milk (or any milk)
1 tspn  vanilla extract

Method :
(1) combine ingredients (A) into a big mixing bowl and mix well.
(2) add in butter and rub with fingers till well combined.
(3) next, stir in ingredients (C) and mix to form a soft dough, do not over mix the dough.
(4) then scoop with an ice cream gadget to baking tray.
(5) finally, bake at preheated oven 175'C for about 15 mins.

Roll oat is another favourite ingredients of mine. Love using them in many of my baking and this is just a nice one for it. Enjoy everyone & have a fabulous weekend.

Friday, April 13, 2012

Blue Cheese Sour Cream Scone

Scone is such wonderful tea snack & breakfast. I always enjoy having it fresh from the oven with my coffee but don't make them often though. Scone is another easy bake for a starter. All you need to do is just gather everything up and then RUB, STIR, SHAPE and BAKE !  Don't you love the sound of it ? haha.....

I don't use sour cream often in my baking nor cooking, I first came across sour cream was from some cheesecake recipes. Since it's not easy to get them here (my area), I used to make my own. Last week my neighbour Diane gave away a few tubs store bought sour cream. So, I am the lucky person ! :o) I was told that some sour cream branding contains of gelatine which isn't suitable for vegetarian consumer....just like this one here. So, always remember to read the ingredients carefully before heading to the counter.

Ingredients :
1-3/4 cup  all purpose flour
3 tbsp  corn flour
1-1/2 tbsp  nori flakes
1-1/2 tspn   baking powder
1/2 tspn  baking soda
1/2 tspn  salt
60gm  cold butter, diced
230gm   sour cream
30gm  blue cheese, diced
1/2 cup  shredded cheddar cheese for topping
*some milk for glazing
*some diced bak kwa (optional)

Method :
(1)  combine flour. baking powder, baking soda, salt & nori flakes into a big bowl and mix well.
(2)  add in cold butter and rub with flour till well combined.
(3)  now, stir in blue cheese and sour cream to form a soft dough.
(4)  shape dough and then cut into sizes as desired.
(5)  brush the top dough with milk glazing and spread on cheddar cheese.
(6)  finally, bake at 210'C for about 20 mins.

You can hardly find this kind of baked goods over here. Not to mention about my place (where I live) neither you can find this easily at the bigger city !  Unless you're at the International Buffet counter or at any special western  food cafe, otherwise you have to make your own. However, hope you will like this too. Happy Belated Easter Day, everyone! Enjoy.

I'm joining #Dairy Breakfast Club at Tidymom. And this scone will definitely a morning goodness for the family.

Monday, December 19, 2011

Bacon & Cheese Muffin (Non-Halal)

Sorry guys that I have went missing for the past whole week. I was away for a short holiday actually. Miss you all very much too! Glad that I'm finally back. Hopefully, will be able to catch up with all of you very very soon. Gosh, just imagine how time flies. Christmas is just a couple of days ahead. I'm sure everyone of you are extremely busy with all the baking and decoration kind of stuffs. Actually, I'm too planning to do the cleaning up these few days, before school reopen soon. In addition, we're celebrating the Chinese New Year quite early in the coming year which falls on the 23rd of January 2012. Just about one month away! During this kind of hectic season, it's always great to make something quick & simple. And yet filling, to provide us enough energy for the first half of the day. I was gifted a packet of bacon weeks ago and thought of using it before expired. For non-halal baker, you can always replace bacon with chicken sausage.

So, here's what I did.
Ingredients :
2 cups all purpose flour
1 tbsp baking powder
1/2 tspn salt
5 tbsp sugar
1 egg
1 cup milk
1/3 cup corn oil
1 bell pepper, cut in chunks
1/2 cup chopped pan fried bacon
1 cup shredded cheddar cheese (keep some for topping)
1/2 cup chopped onion

Method :
(1) combine all dry ingredients included bacon, cheese, onion & bell pepper into a big bowl.
(2) in another bowl, stir together milk, egg and oil.
(3) then, slowly stir milk mixture into dry ingredients till well mixed. (do not over mix the batter)
(4) place batter to well coated muffin cups and top with some shredded cheese.
(5) finally, bake at preheated oven 200'c for about 20 mins

These muffins are really tasty and keep me going. The sweetness of onion & bell pepper is amazing. And the smell of cheese, simply something that I'm dying for. :o) I'm suggesting some addition of spring onion if possible. I bet it tastes even better. Ok Ok enough for food ! Seriously, hope you all will have a great week ahead and enjoy the festive mood......probably dancing in the kitchen ! It will definitely helps to keep you moving especially during this cold season. So, have fun!
( bacon, muffin, savory muffin, cheese )

Saturday, June 18, 2011

Butterscotch & Chocolate Scone

Butterscotch chips is one unusual ingredient over here . It has a very special flavour that I love about. We seldom see baked goods with such lovely morsel except Gardenia Butterscotch Bread which launched more than two years ago. At the beginning, I thought butterscotch is something like butternut squash! hahaha... Soooo FUNNY, right! After searching for so long, I finally came to make my own butterscotch sauce. Yet still a big difference compare to those indulgence little morsel. And later day, I've finally received a packet of butterscotch chips from Lyndsey, all the way from U.S. How cool is that! And this is the final batch of them.

Ingredients :
3-1/2 cup all purpose flour
2 tbsp sugar
2 tspn baking powder
1/2 tspn baking soda
1 cup buttermilk
2 eggs, beaten
4 tbsp cold butter, cubed
1 lemon rind
1/3 cup butterscotch chips
1/3 cup chocolate chips
handful of sunflower seeds
*extra flour for dusting.

Method :
(1) combine flour, sugar, baking powder & baking soda in a large bowl.
(2) rub in butter untill well combined.
(3) add in butterscotch & chocolate chips and seeds.
(4) next, stir in buttermilk & eggs untill a soft dough is formed.
(5) place dough onto a slightly floured working table.
(6) roll out dough about 2cm thickness and cut with round cutter or shape as desired.
(7) brush the top with egg glaze and then bake at preheated oven.

As bright as the morning sun. Just perfect for my breakfast.

How do you like your scones to look like??? I'll have to say I love mine! :o)

Sunday, April 3, 2011

Semolina Guava Muffin

Semolina flour is an interesting ingredient. It looks quite similar to cornmeal or maize flour. But semolina is actually came from durum wheat. According to information I have, semolina flour is perfect to use in making pasta and bread. Well, I think I'm going to find out myself soon. However, this semolina muffin is just an easy whipped. I'm sure you can do this too. And here's what I did.

Ingredients :
1 cup semolina flour
1 cup all purpose flour
60gm sugar
2 tspn baking powder
1/2 tspn salt
2 eggs, beaten
1 cup milk
1/4 cup corn oil
1/3 guava paste, diced

Method :
(1) combine both flour, guava paste, sugar, salt and baking powder in a big bowl, mix well.
(2) mix together milk, egg and oil and pour into the dry ingredients.
(3) mix to combine , then place batter to well coated muffin cups.
(4) sprinkle some semolina flour on top of each muffins.
(5)bake at preheated oven 185'C-190'C for about 20 mins.

You know, you really don't need extra sugar in these muffins. The guava paste working great in it. Just perfect touch of sweetness. Simply tasty good! Those guava paste was sent to me from Lyndsey, my dearest blogging buddy all the way from Sarasota, Florida. I still have a quarter packet of it. Guess, it's just enough for one more recipe. Ha... So, stay tune!

Saturday, March 12, 2011

English Muffins

There'll be no more McD nor KFC breakfast after this ! I have never thought making English Muffin is such an easy task. I wonder why didn't I make this earlier? This recipe has been my list-to-do for more than a year. I have wasted too much time already. Gosh, am I glad to have finally get this done.

Ingredients :
4 cups all purpose
1/2 cup lukewarm water
1 tbsp yeast
1/2 tbsp sugar
2 tspn salt
1 cup lukewarm milk
1 large egg, lightly beaten
2 tbsp butter, melted
some cornmeal for dusting (or maize flour)

Method :
(1) dissolved yeast & sugar into water for 5 mins.
(2) for hand knead, place 2 cups of flour into a big mixing bowl.
(3) stir in milk, eggs, yeast mixture and butter untill combined.
(4) gradually, add in flour untill a sticky dough is formed and knead for another 5 mins.
(5) cover the dough and let it proof for an hour or untill double in size.
(6) punch dough to release air and then place it to a floured(cornmeal) working table.
(7) sprinkle cornmeal onto dough & roll into 1/2 inch thickness then cut with round cutter.
(8) cook dough on a preheated frying pan over low heat for 5 mins each side.
(9) cool on wire rack.

All together I got 12 buns from one recipe at the size of a burger bun. The best thing I like about it is, it doesn't even need an oven to get them cooked. That's also meaning you can even enjoy it in the middle of the jungle. LOL! :o)

This is how I love my English muffin to look like! Breakfast and brunch.

Thursday, March 10, 2011

Wholesome Buckwheat Muffin With Black Grapes

It's nearly impossible for me to buy fresh berries here, I mean my living area. What I can find at the local fruit stall or market place are mostly local fruits and some common imported fruits. I have been eyeing on these black grapes long long time ago and totally attracted to the size. Very tiny just like blueberries! And was wondering if I can use them in my baking too. You know, if it's still a good baking option! :o)

And here's what happened.

Ingredients :
1/2 cup buckwheat flour
1-1/2 cups whole wheat flour/ATTA flour
1/4 cup oats
3 tspn baking powder
1 tspn all spice
4 tbsp sugar
1/2 tspn salt
2 eggs, lightly beaten
1/2 cup thick cream
1 cup milk
1/4 cup corn oil
1 cup black grapes, rinsed

Method :
(1) combine all ingredients and mix well, lastly stir in grapes.
(2) spoon batter evenly into 12 muffin tins, bake at preheated oven 180'C for 20-25mins.

Don't you love how easy it is to make muffins! Even a four years old toddler can make their own bakes.

I am so so happy with the result. This is also my first attempt baking something with buckwheat flour. As I said earlier buckwheat is not wheat flour. Buckwheat is actually fruit seeds and it's 100% gluten-free. Meaning, it's good for your tummy. How could you say "NO!" to such irresistible healthy looking muffins. I can wallop at least a few. Now, I'm being bad again! Probably, should be grounded at least for a week. haha...
I'm sending this to Jess @ Aspiring Bakers #5 Fruity March.

Saturday, February 26, 2011

Cider Crumble Cake

Making cakes with cider is definitely something new to me. Just because of that, my curiosity drove me straight to the recipe which I found longgggg ago. So, I have finally made this during the Chinese New Year and gave them away as gifts. Since I have full supply of my homemade fruits cider, this is a pretty good time to make good use of them.

Ingredients for Crumble Topping :
40gm butter
2 tbsp sugar
1/2 cup all purpose flour
1/2 cup roasted walnuts, chopped

Method :
(1) cream butter & sugar untill fluffy.
(2) fold in flour and mix to form a soft dough.
(3) add in chopped walnuts and mix combine.
(4) wrap dough with a plastic sheet and keep chilled for 15 mins.

Ingredients for Cake :
20gm butter, melted
2 tbsp golden syrup/honey
150ml homemade fruit/apple cider
2 cup all purpose flour
2 tspn baking powder
1/4 tspn ginger powder
1/4 cup brown sugar
1 egg
5 pitted dates, roughly chopped
5 pitted prunes, roughly chopped

Method :
(1) combine butter, cider & syrup in a big bowl.
(2) fold in flour, sugar, ginger powder & baking powder, mix well.
(3) stir in chopped prunes & dates and mix to combine.
(4) fill paper cups up to 70% batter and top with crumble topping.
(5) then bake at preheated oven 175'C for about 30 mins.

The cakes turned out looking great... soft texture, crunch topping with assorted sweetness!

I can even smell the aroma of cider, really inviting! The aging cider tastes even stronger and more to alkohol. Where the freshly made ones is more to fruity flavour. I will have to make another batch soon when my next batch of homemade cider is ready to use. Enjoy!

Saturday, October 23, 2010

Almond & Hazelnut With Prune Friands

Friand is one of the popular tea cake in Australia and New Zealand and it's actually something quite similar to Financier, a small French cake. It is made mainly with nut-meal, egg white and small amount of flour. Unlike any other cupcakes, this recipe is absolutely easy to prepare and perfect for any occasions.

Ingredients :
6 egg whites
185gm butter, melted
90gm almond meal
30gm hazelnut meal
220gm icing sugar
75gm flour
some pitted prunes

Method :
(1) combine all ingredients and stir untill combined.
(2) divide batter into 12 muffins tray and place in pitted prunes.
(3) bake at preheated oven at 190'c for about 15-20mins or untill brown.
Friands are best to bake without the paper cups. Just leave the batter touches directly to the muffins tray. So that the cake turns out with a total crisp crust, unlike mine! ^_^

Due to the use of egg white, the outer layer of this little cake became real crisp while the inner is spongy. Plus, the addition of meal nuts just giving it a total kick. Over more, this is an extreme easy recipe to follow and kids friendly. I'm sure this is something that you would love to share & enjoy with your family. So, have fun!
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