Cempedak Muffins by Andrew Lim

Ingredients

120g of unsalted butter, room temperature
1 cup of castor sugar
2 eggs
2 cups of all purpose flour
1.5 tsp of baking powder
0.5 tsp of salt
2 tsp of cempedak essence (Optional)
1.5 cups of cempedak puree (from around 1 small cempedak + 2 tbsp. of icing sugar)
Half cup of milk
Handful of chopped almonds (Optional)

Method

Preheat oven to 180 Deg C.
Sift flour, salt & baking powder together in a bowl.
Beat sugar and butter till light and fluffy.
Add in the eggs 1 at a time.
Then add the cempedak essence if using.
Beat till light and fluffy, turn down the speed of the mixer to low.

Alternately spoon in the flour mixture and a little of the milk, a little at a time.
Mix till even.
Add in 1 cup of the cempedak puree and mix evenly.

Scoop the batter into muffin cups and then top it with a teaspoon of the cempedak puree and cover again with a bit of batter.
Then sprinkle with some chopped almonds.

Bake in the oven for 20 mins or test with a skewer, if I comes out clean, the muffin is done.
Cool on a rack, enjoy.

Discussion: 

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Sticky Date Pudding with Rum Butterscotch Sauce by Anna Tan

Ingredients

90 gram of dates ( seeds removed)
¼ cup hot water
70 gram butter
95 gram plain flour
40 gram gula Melaka
½ tsp cinnamon powder
½ tsp nutmeg powder
½ baking powder
½ baking soda
1 egg
1 tsp vanilla extract


Rum Toffee Sauce

1/3 cup gula Melaka
¼ cup butter
1/3 cup heavy cream
¼ cup black rum
¼ tsp sea salt
½ tsp vanilla extract

Method for Making Dates Muffin (Makes 6)

1.Preheat oven at 180°C. Simmer dates in 1/4 cup water until soft, let stand 10 mins, blend to puree.
2. Beat together butter and gula melaka until light and fluffy about 4 minutes
3. Beat in 1 egg until well combined
4. Add flour, salt and mix at low speed until just combined and add dates puree.
5. Add spices and vanilla, mix well.
6. Pour into greased and floured muffin molds or baking tin and bake about 25 minutes until a toothpick comes out clean at 180 °C.
7. Serve warm with rum sauce, ice-cream or cream fraiche.

Method for Rum Butterscotch Sauce

1. In a small saucepan over low heat, combine butter and sugar melaka. When sugar has melted and mixture is bubbling, stir in the heavy cream. Allow to come to a simmer, add rum then transfer to a small pitcher and allow to cool.

Discussion: https://www.facebook.com/photo.php?fbid=10153501476023076&set=gm.874865722582505&type=1&theater

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Lemon Muffin Cake by Felicien Cueff

Ingredients
140 g flour
140 g sugar
140 g butter
3 eggs
Lemon zest 3 each
Salt 1 pinch

Method
Combine the soft better and the sugar with “kitchen aid” mixer for about 5 to 8 minute till pale color on medium/high speed
Then add the flour with pinch of salt slowly and mix well
Next the egg slowly one by one and mix well
Last add lemon zest
for small cup cakes size 12 to 15 minutes, check with a knife if cook
Bon appétit lah !

Note
Orange zest can be use to replace lemons

Discussion: https://www.facebook.com/photo.php?fbid=1446934745632130&set=gm.858744600861284&type=1&theater

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Egg muffins by Shuyin Olenji

Ingredients
10 eggs (small or medium size)
1/2 broccoli (chopped into small pieces)
8 pcs ham (sliced into small pieces)
Salt and pepper to taste
2 tsp olive oil
Grated mixed cheese (optional)


Method
1) Heat oil in a pan. Fry broccoli until soft. Mix in ham. Stir awhile then off the flame. Set aside.
2) Preheat oven at 180°c.
3) Beat the eggs. Add in salt and pepper.
4) Assemble the cooked broccoli and ham into the aluminum cup/muffin tray. Pour in the egg mixture.
6) Sprinkle cheese on top. (This is optional)
5) Baked for 20 min.

Note: Can keep in the fridge for up to 3 days. If in freezer, keep up to a week. Just warm up with oven (if you have warm up function), microwave or steam.

Discussion: https://www.facebook.com/photo.php?fbid=10153417811007486&set=gm.846282628774148&type=1&theater

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Bananas Almond muffins by Esther Tho

Ingredients
150g plain flour with 2 tsp baking powder / self raising flour
150g Brown sugar / castor sugat
75g Melted butter
4/5 Riped bananas
1 egg
2 tbsp (heap) grounded Almond nuts
Pinch of salt
Almond flakes to sprinkle

Method
1. Mash ripe bananas.
2. Add in sugar and mix till sugar partial dissolve.
3. Add in egg and melted butter mix well.
4. Add in sifted flour and salt, mix well. Lastly mix in ground almond nuts.
5. Pour in muffins cups/liners to 3/4 full.
6. Top with Almond flakes.
7. Bake in a preheated oven at 190deg for 30mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834729096596168/?__mref=message_bubble

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Pandan Muffins by Neo Yu Jiing

Ingredients

500g all purpose plain flour
10g sea salt
30g baking powder
6g baking soda
400g plain yogurt
4 big eggs
160g unsalted butter
230g caster sugar
15g pandan paste

Method

Step1: whisk 4 big eggs together. Don't need to separate yolk and white.

Step2: add in caster sugar , whisk it well until sugar dissolved.

Step3: add in all wet ingredients (melted unsalted butter, room temperature yogurt, pandan paste) mix well together with all purpose plain flour, sea salt.

Lastly, step 4: add in baking powder and baking soda. Mix batter well before dispensing batter into non stick baking trays.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/831752600227151/

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Fresh strawberry muffins by Angel Teo

Recipe: https://www.facebook.com/285180628271223/photos/a.285182988270987.64627.285180628271223/295672783888674/?type=1

Discussion:

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Chocolate Chocolate Chips Buttermilk Muffins by Lay Lian Loong

Recipe from: http://www.thedomesticgoddesswannabe.com/2014/06/chocolate-chocolate-chip-muffins.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=430615237080506&set=gm.666408950094851&type=1&theater

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Pineapple Muffins by Samantha Ng

Dry ingredients:

225g self raising flour
175g fine sugar
Wet ingredients:
125g salted butter - melted and cooled
2 large eggs
125ml fresh milk
1 can of pineapple diced & half of the syrup in e can
Method:
(1) Mix e wet ingredients well (excluding pineapple n syrup). Lay aside.
(2) In another bowl, mix e dry ingredients well.
(3) Pour e wet mixture slowly into the dry mixture and stir well.
(4) Pour in e pineapple n syrup and mix well.
(5) Preheat oven at 190dgC. I'm using airfryer so I preheat 160 for 5 mins.
(6) Scoop n fill up a muffin/souffle cup to 2/3 full (do not fill to e top otherwise mixture will overflow during baking).
(7) oven Bake for abt 25-30mins or until golden brown (can use a mini skewer or satay stick to test - poke into a muffin n it's done if e stick came out clean). Airfryer I put 15 to 20 mins.

Post link: https://www.facebook.com/#!/photo.php?fbid=10152205914177514&set=gm.663156207086792&type=1&theater

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Chocolate Chip Muffins by Doreen Quek-Tan

Ingredients:

125g butter, melted
2 large eggs
125ml milk
220g self raising flour
170g sugar
3 Tbsp cocoa powder
1 cup dark choc chip

Method:

 Preheat oven 180 degree.
Whisk butter, eggs & milk in a bowl by hand.
Combine flour, sugar & cocoa powder in another bowl.
Stir wet ingredients into dry ingredients.
Fold in choc chip.
Scoop into muffin cups and bake for 25-30min

Post link: https://www.facebook.com/photo.php?fbid=10203026158368134&set=gm.656453871090359&type=1&theater

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Blueberry muffins with crumb topping by Zann Teo

Ingredients

(195 grams) all-purpose flour
(150 grams) sugar
1/2 teaspoon salt
2 teaspoons baking powder
(79 ml) vegetable oil
1 large egg
79 ml – 118 ml milk
1 1/2 teaspoons vanilla essence blueberries


Method 

All the dry ingredients mix together.
Pour oil egg n milk mix tgt to form one cup of liquid n vanilla essence.

Add this to the flour mixture
Use a hand whisk to stir all ingredients tgt for a few times .

Do not over mix if not muffin will not rise .

Just a normal hand whisk with no electric power will do the job

For the crumble mix butter sugar n flour together, use yr fingertip to make them into breadcrumbs then top this into muffins n bake for 10 to 15 mins for 180 to 200 degrees.


Post link: https://www.facebook.com/photo.php?fbid=10152246051114563&set=gm.653344644734615&type=1&theater

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