Sour Cream Blueberries Muffins

These muffins are really yummy n worth trying as they are easy to make.

Recipe goes this way:
Dry Ingredients:
145g Self Raising Flour
125g fresh blueberries

Wet Ingredients:
1 egg
55g sugar
60g melted butter
130g sour cream
1/2 tsp vanilla or orange essence

What are the steps:
1. Mix dry ingredients well.
2. Melt butter and put in sugar. Mix well. Cool n then add rest of wet ingredients. Still to mix well. Then mix this mixture into the dry ingrients and stir. Do not overmix. Mixture will be lumpy.
3. Spoon into muffin cups and bake 15-20 mins in a preheated oven of 200c

Note:
For those with sweet tooth, you may wish to add 10g more of sugar... 55g is just nice for me

Cheese Muffins

My friend had a tea reception at her place last weekend and had ordered her favourite cheese muffins from me. Here they are...piping hot from the oven..

Ultimate Chocolate Chips Muffins

Thanks to my blog's buddy, Wen of Wen's Delight... I could not resist these wonderful chocoholic muffins. After one and half week of crazy + busy time at work, I am given half a day off and you can imagine my sweet grin stretching from ear to ear. Well have been on junk food and sandwiches for the past few lunches hence meeting my friends for lunch tomorrow would be, I considered, a heaven... hee hee..

Armed with a good mood plus surprises for my friends, I whipped up these muffins. I would say these muffins are beautiful. Really moist and yummy. Well "ultimate" is a name well deserved for them. You will not miss the chocolate chips in every bite. They are practically all over the muffins. Goody goody... thanks Wen for this wonderful recipe.

I packed them in IKEA's containers (comes in a pack of 3) - 2 muffins in each container:


Recipe goes this way:

(A)
170g Self-raising flour
70g Cocoa powder
1/2tsp Baking soda
(B)
180g chocolate chips
200g Sugar
(C)
2 Eggs
240g Buttermilk
120g Melted butter
1tsp Vanilla paste

Method:
Preheat oven at 180 degree C.
1. Sift (A) into a bowl. Stir in (B).
2. Whisk (C) and pour into (1). Mix with a balloon whisk.
3. Scoop mixture into a muffin cup and top with chocolate chips if you want.
4. Baked at 180 degree C for 20mins.

Blueberry Crumble Muffins

Always wanted to try out this recipe which my friend passed to me. At last I managed to get the fresh blueberries I wanted from NTUC and started to work on them. Here are my masterpieces:


Ingredients:
225g Plain flour flour
1tsp Baking Powder
1/2tsp Baking soda
100g Golden Churn Butter
120g Castor sugar
2 Eggs
220ml blueberry yogurt
1/2tsp Vanilla essense
1/2tsp Cinnamon powder
125g Fresh blueberries

Crumble:
10g Castor sugar
90g Plain flour
60g hard butter Butter

For Muffins:

For Crumble:
Add flour, sugar and butter together and then rub with fingertips until the mixture resembles breadcrumbs. Place in the freezer while working on the muffins.

Method for muffin:
1. Preheat oven to 190C.
2. Cream the butter and sugar until light and add in vanilla. Next add in beaten eggs slowly.
3. Fold in flour, soda, baking powder, cinnamon powder alternatively with yogurt
4. Lastly add in blueberries and mix well.
5. Pour into muffin cups and sprinkle crumble on top.
6. Bake for 25 mins.

Raspberry White Chocolate Muffins

Just last evening, I gave my fridge a good clean up and found out that I have some frozen raspberries sitting on my freezer. During lunch hours yesterday, I searched for a good recipe where I could use these raspberries and I came across a recipe from
Ainsley Harriot. Perfect recipe coz I have already on hand and when I got back from work yesterday, I darted straight into my kitchen and started to whip up the muffins.

Here are my Raspberry White Chocolate Muffins fresh from the oven:



Recipe goes this way:

300 g plain flour
2 tsp baking powder (I used 1tbsp of baking powder)
150 g golden caster sugar (I use 120g caster sugar)
1 egg
1 tsp vanilla extract
225 ml milk (I don't have a measuring cup so I weighed about 215g)
50 g butter, melted
100 g fresh raspberries
75 g chopped white chocolate
Instructions

Preheat the oven to 200°C (400°F).
Sift the flour and baking powder into a large bowl and stir in the sugar.
Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
Stir the liquid into the dry ingredients, taking care not to over-mix.
Gently fold in raspberries and white chocolate.
Spoon the mixture into muffin cups and bake for about 15-20 minutes until well risen, golden and just firm.

Chocolate Chips Muffins

Have been trying on with new ingredients the last week before my trip to Sapa, Vietnam. Was pretty busy and can't find time to actually post them here. It is so cold now (almost 0oC and I am well here since yesterday morning). It is already 10.30pm (Singapore time 11.30pm) now and since I could not sleep, I thought I would start working on my blog.

Here are the chocolate muffins I made for my friend for valentine: HAPPY VALENTINE TO ALL


Here are beautiful muffins:



Recipe goes this way:

150g plain flour
2tbsp cocoa powder
2 tsp baking powder
1 egg
40g caster sugar
120ml milk
50g butter, melted
100g dark chocolate, melted, cooled
100g chocolate chips

Method
Preheat the oven to 180°C.
Melt butter and chocolate together
Sift the flour, cocoa and baking powder into a bowl. In a separate bowl, combine the egg, sugar, milk and melted butter & chocolate mixture, then stir into the dry ingredients until just combined, don't overmix. Stir in about 80g chocolate chips.Pour the mixture into muffin cases and top with remaining chocolate chips.
Place on a baking tray and bake for 10 minutes or until risen, then remove and allow to cool.

Banana Macadamia Muffins

Last weekend was practically a very slow and steady days for me. Spent lots of time reading, working in office (half day morning), took a short nap and browsing through some books in Borders. I have turned down a few appointments - basically pubbing and disco.. Guess I have not frequent these places ever since I have turned into a Christian. I become a little more milder and less "wild", as my twin sister used to say. Got hold of this recipe in one of the magazines I borrowed from my sis. I modified the recipe abit and have it my way... hee hee...


These muffins are so soft and fluffy and so good. I can't stop having one after another...

Recipe goes this way:
150g ripe bananas (mashed)
50g sliced bananas
4 egg white + 1/4 tsp cream of tartar
250g sponge mix
125g butter
4 egg yolk
75g plain flour + 1/2 tsp baking powder
1tsp cake emulsifier
1/3 tsp bicarbonate of soda
50g macadamia nuts

1. Cream butter and eggs. Add in the two flour, cake emulsifier, soda and baking powder. Then add in the mashed bananas and macadamia nuts.

2. Beat egg white with cream of tartar till stiff. Fold into the banana mixture.
3. Spoon batter about 3/4 full and add a slice of bananas and top with extra macadamia nuts.
4. Bake 180C for 15 mins.

Green Tea Muffins

I was looking at Peng's Kitchen website and admiring the wonderful bakes and dishes of hers when I happened to bump into Green Tea Muffins. Hmm.... something exotic and the best part of it was ( I was beaming from cheek to cheek : ) - I have all the ingredients ready for this challenge. Wrote to Peng and asked for permission to post her recipe here and was extremely delighted when she said ok... Here are the masterpieces:

Putting azuki beans in between the muffin batter:


Ready to send for baking:


Freshly-baked Green Tea Muffins:


Recipe goes this way:

120gm unsalted butter (I used SCS butter)
150gm sugar (I reduced sugar to 125g)
2 eggs, beaten
12oml milk (I replaced with 80g plain yogurt and 40g carnation milk)
1 tsp vanilla essence
215gm self-raising flour (I used cake flour)
2 tsp baking powder (I used 1tbsp baking powder)
5-8gm green tea powder (I used 6g of green tea powder from Phoon Huat)
60gm ground almond
red bean paste (optional) (I used azuki beans)

Method
Melt butter over low heat. Stir in sugar, eggs, milk and vanilla essence.
Sift flour, baking powder, green tea powder and combine with ground almond. Fold into egg mixture. Do not overmix.
Spoon the batter into muffin cups. Bake at preheated oven at 190 deg cel for 20 mins.

Eggless Banana Almond Muffins

Gotten this recipe from Saffron Hut while surfing the net for an eggless muffin recipe. Got home pretty early today as I have decided to give myself a break... bought some bananas on the way home and then headed straight to the kitchen to bake these muffins... well I had a piece of this beautiful muffin for dinner





Recipe goes this way:

3 ripe bananas (original recipe asks for 4 bananas)
70g brown sugar (original recipe asks for 3/4 cup of caster sugar)
83g melted butter
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (original recipe asks for 1/2 tsp salt)
210g cake flour (original recipe asks for 1 1/2 cups of flour (all purpose)
Small handful of walnuts, chopped. (I used almond strips & chocolate chips as I don’t hv any walnut at home)
60g plain yogurt (I added this on my own)

Method
1. Mix melted butter, plain yogurt and brown sugar together.
2. Add in flour, baking soda, baking powder, flour and salt into No. 1 and mix well.
3. Throw in a handful of almond slips and chocolate chips and mix well. Don't over mix.
4. Place batter into muffin cups and bake at 190C for 18 mins or till golden brown.

Chocolate Muffins for Teachers

Two weeks ago, my twin sister had already made appointment with me to come over to my place to bake muffins for Teachers’ Day. They (sister, nephews and nieces) arrived this evening around 7.30pm ... Well my sister brought me my favourite mee siam from Parkway for dinner. While I was enjoying the yummy yummy foodie, she and the kids hovered around my kitchen preparing the ingredients. She had everything ready which was fantastic.. otherwise I would have to end up in Phoon Huat with loads of ingredients (well it is not that I mind..but hee hee, just a bit lazy lor!!)

We started getting busy at about 8pm onwards…all of a sudden my kitchen turned into live again, each kid was given a specific responsibility… one in charge of weighing ingredients, one in charge of mixing, one in charge of putting the batter into the muffin cups, one in charge of packing etc… there were so much chatters and laughters....The kids were so funny, I caught them popping one chocolate chips after another into their mouths when mummy was not watching… heee hee.. I do join them too and it was just so fun!! Even my twin sister could not stand what I have done together with the kids!!! Never knew chocolate chips tasted so yummy when you eat them this way…hee hee!!

They left at about 9.30pm. and all of a sudden, the house was quiet again. Though I was tired, but I felt very happy being a kid again, spending some good time with them.

Well these are the kids' masterpieces… I am sure their teachers would be touched by the effort put in by them.. well at least I would feel this way:






Recipe goes this way:

250g flour
1tbsp baking powder
20g cocoa powder
2 eggs
150g sour cream
50g greek yogurt
200g brown sugar
190g brown and white chocolate chips
100g butter
2tsp vanilla essence
Additional chocolate chips for topping

Method:
1 Beat butter and brown sugar. Add in eggs one at a time and beat till thick.
2. Add in flour, cocoa powder and baking powder alternatively with sour cream, vanilla and greek yogurt.
3. Add in chips and mix well.
4. Pour batter into muffin cups and top with additional chips
5. Bake at 180C for 25 mins.

Note:
Must check the muffins after 15 mins of baking as white chocolate chips can burn easily. If chips get a little browner, place a piece of aluminum foil on top of muffins. This will help to prevent chocolate chips from burning.

Cornflake Muffins

I was in the mood for putting cornflakes in muffin. This mood was stirred by my twin sister who kept saying her boys just couldn't stop eating when it comes to Post Cornflakes... So I went to NTUC to buy a box of Post Blueberry Cornflakes and armed with the recipe from bakingfiend, I tried out these muffins. Guess I have to bake a dozen this weekend for my nephews.

What I have to say about these muffins - They are simply "Gorgeous!!"



Recipe goes like that:
70gm cornflakes (I crushed till semi fine)
130gm plain flour (I increase flour to 190g)
1 1/4 tsp baking powder (Increase baking powder to another 1/4 tsp since I added extra flour)
1/2 tsp baking soda
100gm butter (melted)
100gm caster sugar (I reduced sugar to 80g)
2 eggs (beaten) (I used only 1 egg)
100ml milk
1/2 tsp vanilla essence
extra conrflakes for garnishing

Method
Preheat the oven to 170C.
Blend 50gm of cornflakes till fine, crush the remaining 20gm.
Sift plain flour with baking soda and baking powder. Mix in the cornflakes.
Stir in sugar, eggs, milk, vanilla into the melted butter and mix well.
Fold into the flour mixutre, till well combined.
Spoon mixture into muffin liner. Sprinkle with extra cornflakes.
Bake at 170C for 20mins.

Blueberry Banana Muffins

I was very happy when I saw blueberries on offer in NTUC on Saturday as I was very keen to try on a recipe from My Kitchen Snippets. Both blueberries and bananas are my favourite fruits and putting them together is definitely a legacy. These muffins are burst the fragrance of blueberries and bananas. Hmm yummy yummy...

Here are my final masterpieces:



Recipe goes this way:

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 large ripe bananas
3/4 cup granulated sugar
1 large egg, slightly beaten
1/3 cup unsalted butter, melted
125g fresh blueberries
1 tbsp. all-purpose flour

Preheat oven to 375 degrees F and line the muffins tray with paper cups.
Combine 1 1/2 cups flour, baking soda, baking powder and salt in a medium bowl make a well in the center.
In another bowl, mash bananas; add sugar, egg and melted butter; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
Toss blueberries with 1 tablespoon flour and gently fold into batter.
Fill prepared muffin cups about 3/4 full bake in the oven for 30 min or until its golden brown. Remove and cool on wire rack.