Blueberry Cheese Muffin

What do you like to snack on in the middle of the day? Almost definitely, you would make yourself coffee or tea. It is true for me too. I even made blueberry cheese muffin to go with my coffee today. I like plain muffin but it is usually too dry on its own. So, I added moist cheese and tangy blueberry today and it resulted in a more varied flavour and crumbly texture in every bite. Wash down with a cuppa hot coffee/tea, and the taste is even enhanced.

Bon appetit!

Recipe: adapted from here
Ingredients: makes approx. 6 muffins

Filling (cheese mixture): 115 g cream cheese (room temperature)
                                           1 tablespoon sugar

Method: Beat till fluffy, set aside.

Muffin:
135 g all purpose flour              )
1 teaspoon baking powder         ) sieve together ==> Flour mixture
1/3 teaspoon salt                        )
56 g unsalted butter, room temperature
105 g castor sugar
60 ml fresh milk
1 egg
1/2 teaspoon vanilla

140 g fresh blueberry, reserve some to put on top of muffins (about 18 pieces 3 for each muffin)

Method:
1) Using a hand whisk or electric mixer, mix sugar and butter until you get an even mixture. Add in egg and vanilla essence into the sugar-butter mixture and mix well till well combined.
2)  Gradually add in the flour mixture, alternatively with milk in 3 batches (remember do not beat  just fold in).  Add blueberry into the mixture.
3)  Spoon some cake batter into a cupcake cup, followed by cheese mixture and top with cake mixture. Repeat for the remaining five cups.
4)  Bake in a preheated oven at 180 deg C for 30 minutes.

Peach in Cheese Muffin

Recipe :Adapted from here.

Ingredients: Makes 9 -10 muffins

125g salted butter
80g caster sugar
2 whole eggs
50g shredded cheddar cheese
110g plain flour
1 teaspoon baking powder
10 pieces of canned peaches in syrup (drained)

Method:
1) Beat butter and sugar till soft.
2) Add in one egg at a time. Beat well after each addition. Beat till fluffy.
3) Add in shredded cheddar cheese, mix well with a rubber spatula.
4)  Sieve flour and baking powder together.  Gently fold into (3), mix well.
5) Spoon batter into each paper cup till 3/4 full. Place a piece of peach on top.
6)  Bake in preheated oven at 170 degree C for 25 minutes till cooked.

Dried Cranberry Cheesecake Muffins

Recipe: makes 10

Ingredients:

140g cream cheese, room temperature
100g Castor sugar
2  large eggs
100g butter, melted and cooled
200g self-raising flour
65g dried cranberries, soak in water for 5 minutes>drained and chopped

Method:
1) Whisk the cream cheese and sugar together, adding the eggs one at a time until well-combined, and then stir in the melted butter.

2) Sift the flour into a big bowl and stir in the cranberries.  Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Gently stir until just combined, do not over-mix.

3) Spoon the mixture into the prepared muffin cups. Bake for 12-15 minutes at180 degree C.

Fresh Blueberry Muffins ( 2)

It is really awesome. This  fresh blueberry muffins taste sooooooooooo good and wholesome.The cake is moist and it gives the full body fragrant flavour of  blueberry.

Ingredients: (yields 11)
90g unsalted butter ( room temperature)
140g fine sugar
2 eggs
150g  low fat blueberry yoghurt
1 tsp vanilla essence (optional)
1/2 tsp fresh orange zest
160g self-raising flour
1 cup of  fresh blueberry


Method:
1) Preheat oven to 180 degree C.  Line muffin tin with paper liners.
2) In a large bowl, cream butter and sugar.  Add the eggs, vanilla, yoghurt and orange zest, whisk until the mixture is creamy and thick.
3)  In a small bowl toss together the blueberries with  about 1-2 tbsp of the self-raising flour. Set aside.
4)  Add the remaining flour to the batter mixture and just mix till the flour is mixed through but don't over mix.
5) Using a spatula, fold in the blueberries making sure not to burst them.
6)  Bake for 20-25 minutes.

Decadent Chocolate Dessert Muffin

This is my second try of "easy MUFFINS" recipe book. However, I still find the same problem -the texture of the muffin is hard and dry . Despite the texture, it has better taste than the Marshmallow muffins. I should give credit to the chocolate sauce.

Recipe: (makes 12)

Ingredients:

225 g/8 oz plain flour

55 g/2 oz cocoa powder

1 tbsp baking powder

pinch of salt

115 g/4 oz soft light brown sugar

2 eggs

250 ml/9 fl oz single cream

85g/3 oz butter, melted and cooled

85 g/3 oz plain chocolate

Chocolate sauce:

200g/7 oz plain chocolate

25 g/1 oz butter

50 ml/2 fl oz single cream

Method:

~1) Preheat the oven to 200 degree C. Grease a 12-cup muffin tin or line with 12 paper cases. Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Stir in the sugar.

~2) Lightly beat the eggs in a large bowl then beat the cream and butter. Make a well in the centre of the dry ingredients and pour in beaten liquid ingredients. Stir gently until just combined; do not over-mix.

~3) Break the chocolate evenly into 12 pieces. Spoon half of the mixture into the prepared muffin tin. Place a piece of chocolate in the centre of each then spoon in the remaining mixture. Bake in the preheated oven for about 20 minutes until well risen and firm to the touch.

~4) Meanwhile, make the sauce. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Stir until blended then stir in the cream and mix together. Remove from the heat and stir until smooth.

~5) Leave the muffins in the tin for 5 minutes, then remove from the tin and place on serving plates. Serve warm with the sauce.

Sharing tips:

I baked at180 degree C for 15 minutes. As in my first try, I baked at 200 degree C , I found that the muffins were over-baked and very dry.

Marshmallow Muffin - 棉花糖玛芬

Yesterday, we drove in to Johor Bahru to pay a visit to my niece, who has just given birth to a girl, her 3rd baby. After that, we headed to City Square to have our lunch and shopping. In the Popular Book Shop, I saw this book "easy MUFFINS" on the shelf. I browsed through the book and I like this book because they have my favourite recipes and the method is very easy to follow. So today, I bake this Marshmallow muffin as my 1st try of the recipe of this book. Looks like they will be many other interesting recipes of muffins on the way.

Recipe

Ingredients:

~ 280 g/10 oz plain flour

~ 6 tbsp cocoa powder

~ 3 tsp baking powder

~ 85 g/3 oz caster sugar

~ 1 egg, beaten

~ 300 ml/10 fl oz milk

~ 70 g/2 1/2 oz butter, melted

~ 100 g/3 1/2 oz milk chocolate chips

~ 55 g/2 oz white mini marshmallows

Method:

~1) Preheat the oven to 190 °C. Grease a 12- cup muffin tin or line with 12 paper cases.

~2) Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the sugar.

~3) Beat together the egg, milk and butter in a large bowl until blended. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Lightly stir in the chocolate chips and marshmallows. Stir gently until just combined, do not over-mix.

~4) Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20-25 minutes until well risen and firm to the touch.

~5) Leave the muffins in the tin for 5 minutes then serve warm or transfer to a wire rack and leave to cool.

verdict: the texture of the cake is slightly on the dry side, and it is a bit sticky which could be due to the melted marshmallows. And the taste of flour is quite strong. One credit to the cake is it is not sweet.

Pumpkin Muffins

This is another cake make from pumpkin. Pumpkin is a healthy food and loaded with antioxidant, I would like to share with you this healthy recipe again.

Here goes the recipe.

Ingredients:

100 g pumpkin puree (discard skin, deseed, steam till soft and mash into puree)
50 g brown sugar
50 g unsalted butter (let it soften at room temperature)
1 whole egg (lightly beaten)
100 g low protein flour
3 g baking powder
150 g pumpkin cubes (steam till just soft)
15 g white sesame seed

Method:

1) In a mixing bowl, beat unsalted butter and sugar till creamy and light.

2) Add pumpkin puree (cool) into butter mixture, beat well. Gradually add in eggs and beat till well blended.

3) Fold in sifted flour with baking powder, mix well. Add in pumpkin cubes and sesame seed.

4) Spoon mixture into muffin cups and bake at preheated oven at 170 degree for 25 minutes and until cook.

Healthy Oatmeal Apple Muffin

My daughter asked ""mum, can you think of one healthy muffin or cup cake recipe? I want to give it to one of my friends, because she is a very healthy conscious person."

Here I would like to share with you this recipe which I classified as a healthy muffins which contains healthy ingredients such as apple, walnuts and instant oat.

Verdict: Texture of the cake is spongy, soft and light, and the sweetness is just right . It is best to eat after a day old.

Recipe:

Ingredients: (makes 8 - 9 small muffins)
80 g plain flour
1/2 tsp. baking powder
1/16 tsp. bicarbonate of soda
2 tablespoon instant oatmeal
1 whole egg
60 g brown sugar
60 g apple (cut into strips or cut into small cubes)
50 ml fresh milk
4 tablespoon corn oil (I reduced to 3 tablespoon)
2 tablespoon raisins
2 tablespoon toasted walnuts (chopped)

Method:

~~1) Preheat oven to 180 degree C.

~~2) Place sifted flour, baking powder, bicarbonate of soda and instant oat into a mixing bowl. Leave aside.

~~3) Whisk egg with sugar until foamy, add apple strips, corn oil and fresh milk mix until mixture is incorporated.

~~4) Mixture 3) add into mixture 2) mix well until there is no lumps. Add raisins and walnuts, mix well.

~~5) Spoon batter into muffin cups and sprinkle some instant oat on top. Bake for 15 - 18 minutes until golden brown.


Recipe reference: 忽然一周

Fresh Blueberry Muffins ( 1)

I bought 2 packs of blueberry from Giant Hyper Mart on National Day Eve. It was on sale; the price was cheaper than usual. and the fruits were fresh. As I had wanted to try on this recipe from a branded flour manufacturer long time ago, hence I got all my ingredients ready and baked at once.

After an hour of huff and puff, the cake turned out to have a texture that is fine and soft, it gave a "pop pop" filling in the mouth when I bit on the fresh berries, and surround the mouth with full fragrance of the blueberry taste.

Verdict: the cake is a bit sticky. It sticks between your gums, so get ready a cup of drink. I also found it a tad too sweet. If u do not have a sweet tooth, I recommend to reduce the amount of honey. On the whole, it is still worth trying.

Recipe

Ingredients:

* 300 g self-raising flour

* 150 g caster sugar

* 15 g milk powder (2 tablespoon)

* 120 g butter/margarine

* 30 g (5 tablespoon) honey

* 2 eggs (90 g)

*1/2 teaspoon vanilla essence

* 165 g (3/4 cup) water

* 90 g+ - fresh blueberries

Method:

~1) Preheat oven to 180° C (350° F)

~2) Cream sugar, milk powder, butter and honey beat together until light.

~3) Add eggs in 4 stages.

~4) Sift in the self-raising flour, and add alternately with the water to the batter.

~5) Blend in blueberries.

~6) Deposit batter in paper-lined muffin pans or cupcake pans. Bake for 20 - 25 minutes or until done.

Blueberry yoghurt muffin

Went to cousin's home for dinner the other night. Brought two types of muffins that I prepared earlier of the day. I baked blue berry yoghurt muffins and chocolate banana muffins. I hope they like the muffins.

Recipe (make 16)

Ingredients:

--200 g unsalted butter (cubed and soften)

--200 g caster sugar

--200 g eggs without shells (about 4 big eggs, lightly beaten)

--2 tsp. vanilla essence

--250 g self-raisinng flour (sifted)

--8 Tablespoob plain yoghurt or blueberry yoghurt

-- 50 g dried small blueberry

--Muffin tray and cupcake papper cases/muffin cups

Method:

--1) Preheat oven to 180°.

--2) cream butter and sugar in a mixer till light and fluffy. Add eggs then vanilla essence, beat well.

--3) Stir in flour till just combined. Stir in yoghurt. Do not overmix. Finally add in blueberries.

--4) Pour batter into muffin cup till 3/4 full.

--5)Bake for 18 - 20 minutes till light golden brown.