Chocolate Cream Cheese Cupcake

Chocolate Cream Cheese Cupcake

Corn Muffin

Will update for recipe soon.

Banana and Blueberry Muffin

Banana & Blueberry muffins

Ingredients

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 50g porridge oats , plus 1 tbsp for topping
• 2 medium bananas , the riper the better
• 284ml carton buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g punnet blueberries

1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases.
2. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
3. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
4. Pour the liquid mixture into the dry ingredients and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over mix.
5. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the
   rest of sugar.
6. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
   
   

Thank you for this recipe from http://www.bbcgoodfood.com/

photo and cooking by MaeJJ

Benefits of Flax Seed

Benefits of Flax Seed

Its high content of alpha linolenic acids has made the ancient flax seed become a modern miracle food. Alpha linolenic acid is a type of plant-derived omega3 fatty acid, similar to those found in fish such as salmon. Flax seed in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol)levels. Flax seed may also help lower blood trilyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.

Other Benefits of Flax Seed

Aside from alpha linolenic acid, flax seed is rich in lignan. Lignan is a type phytoestrogen (antioxidant) and also provides fiber. Researches reveal that lignan in flax seed shows a lot of promise in fighting disease including a possible role in cancer prevention especially breast cancer. Flax seed oil seems to be able to heal the inner lining of the inflamed intestines.Moderately include flax seed in your diet. Indeed, a lot of food products contain flax seed such as bread, cereal and bakery goods. Bakers may use flax seed flour or include flax seed in baking.

Ways to include flax seed in home cooking

• Sprinkle ground flax seed on your cereal and salads.
• Substitute flax seed mixture for eggs in home baking such as muffin and pancake (1 tbsp milled flax seed, plus 3 tbsp water = 1 egg).
• Final products will have less volume and taste gummier.
• Include in other recipe when nutty flavor is preferred.
• Substitute flaxseed oil for other oils.

Hear's a recipe to help you include more flax in your diet.

Graham & Flaxseed Bread 

Flaxseed Muffin

Ingredients:

• 1 cup white flour
• 1/2 cup whole-wheat flour
• 1/2 cups flaxseed meal (process flaxseed in a coffee grinder)
• 1/2 cup quick oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup egg subtitute (or two eggs)
• 1 cup buttermilk
• 4 tbsp honey
• 2/3 raisins

Directions:
Mix all dry ingredients (except raisins) in a large bowl. Combine liquid ingredients in a seperate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper cup to about 2/3 full. Bake at 400 degree F for 20 - 25 minutes.
Servee with jam.
Per serving (1 muffin): 165 calories, 3 g total fat, 6 g carbohydrates, 3 g of fiber.

Photo by MaeJJ

Sun Dried Banana Muffin

Dried Banana Muffin

Dry Ingredients;

• 150 grams sugar
• 250 cake flour
• 2 tsp baking powder
• 1 tsp baking soda
• 150 dried banana chopped (I used the Whole Sun Dried Bananas type not the bananas chip)

Wet Ingredients;

• 85 grams butter
• 2 eggs
• 200 ml milk
• 1 tsp vanilla

Method

1. Warm the oven at 200 C, line the muffin cup into the muffin tray.
2. Mix the dry ingredient together
3. Mix wet ingredients in the other blow and then poor into a dry ingredient, add banana and mix well
4. Scoop into the muffin cup and bake for 15-18 minutes or until golden brown,turn out on to the wire rack to cool.

Cooking and Photo by MaeJJ

Double Chocolate Banana Muffin

I have been busy with some work and other thing. I didn’t bake since Chinese New Year start and end. Some time at night or after dinner my hubby or even my kids, they likes to find some snack to eat. One day my hubby can’t find any snack to eat with his coffee and he said to me, you have not baking some snack any more?

Next day! I must do some thing for them either buy from bakery shop or make it myself hahaha ……:-) My family like chocolates and chocolate go with banana very well! Did you know that? Had bought a banana for my hubby, he like to eat banana in the morning for his digestion. Today it’s still not finish yet and banana going too soft soon. So I took his banana to make a muffin for him and kids for breakfast ;-)

I got this recipe by searched from internet and found a very nice and look yummy from this blog of “Judy” from “No Fear Entertaining” I write down her recipe and try it. It’s very easy and simple method to make. And the result came out is very nice muffin. I have to thanks a lot to Judy who share with me this recipe.


Double Chocolate Banana Muffins
from No Fear Entertaining

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/3 cups mashed ripe banana
• 1/3 cup vegetable oil
• 1 egg
• 1 cup semisweet chocolate chips
  
  Directions
  
  1. In a large bowl, combine the first six ingredients.
  2. In a small bowl, combine bananas, oil and egg.
  3. Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it'll all come together.
  4. Fold in chocolate chips.
  5. Fill greased or paper lined muffin cups three fourths full.
  6. Bake at 350 deg F for 20-25 minutes or until muffins test done.
  

Bake and Photo by MaeJJ

Pandan Coconut Muffin

Pandan Coconut Muffin Recipe
Ingredients :

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp Pandan extract
• 1 egg
• 70 ml cooking oil
• 90 ml coconut milk
• 150 ml pandan juice (blended the pandan leaf and squeeze out the juice)
• 6 muffin cups

Method :

1) Preheat oven to 375F. Line paper cups on a muffin tray, set aside.
2) In a bowl, lightly beat the eggs, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.

Thanks for this recepi from meltingwok

Bake and Photo by MaeJJ

Banana Nutella-Chocolate Muffins

Banana Nutella Chocolate Muffins
makes 12 regular muffins

• 1/2 cup pureed banana
• 1/2 cup yohgurt
• 2 cups cake flour
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup canola oil
• 3 eggs
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• Nutella - Chocolatespread

Method

1. Sift together flour, sugar, baking powder, baking soda and salt in a bowl. Whisk to combine well. Set aside
2. In another bowl, lightly whisk the eggs. Whisk in the sour cream, oil, pureed banana, and vanilla.
3. Stir in the flour mixture with a wooden spoon just until moistened.
4. Fill the prepared tins with ½ batter. Add one tsp Nutella. Swirl a bit then top again with batter. Add another one tsp Nutella on top. Swirl again.
5. Bake in preheated 350 F oven for 30-35 mins.
6. Cool muffins.

Buttermilk Blueberries Muffins

Buttermilk Blueberries Muffins

Ingredients
- 2 1/2 cups (350 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup (180 ml) buttermilk (I use yogurt milk)
- 2/3 cup (160 ml) canola oil
- 2 cups fresh blueberries

- Preheat oven to 375 degrees F (190 degrees C). Line the muffin papercups into muffin pan. Set aside.
- In a large bowl whisk together the egg, buttermilk, and oil.
- In another large bowl combine the flour, sugar, baking powder, baking soda, and salt. Gently fold in the blueberries.
- With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
- Fill each muffin cup almost full of batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

*Makes 12 regular sized muffins or 6 jumbo muffins.*

Peanut Butter & Chocolate-Chip Muffins

Ingredients:
- 2 cups of self-raising flour (I use 2 cups of cake flour + 2 teaspoon of baking powder)
- 2/3 cup caster sugar
- 1 cup milk chocolate chips (I use semi sweet chocolate chip)
- 60g melted butter
- ¾ cup milk
- 1 egg lightly beaten
- 3 tbsp peanut butter (I use chunky type)

Preparation:
1. Preheat the oven to 190 degrees C. Grease with butter or line with muffin cases a 12-hole muffin tin.
2. Sift the self-raising flour into a large bowl.
3. Add the sugar and chocolate chips.
4. Stir in the butter, milk and egg and stir to combine.
5. Stir in the peanut butter. Spoon mixture into the muffin tins, and then bake in the oven for 20 minutes or until golden and a skewer inserted through the centre comes out clean.
6. Serve hot or cold

Thank you for the recipe from http://www.recipe.org.au/