Showing posts with label MUFFIN. Show all posts
Showing posts with label MUFFIN. Show all posts

Sunday, March 8, 2015


Muffin Recipe @

I had half a botlle of kaya (coconut jam) left after making my Heart Shaped Kaya Rolls  . At first, I thought of  preparing  a pancake stuffed with kaya but changed my mind and chose Kaya Pancake Muffin instead.

Kaya Pancake Muffin is much quicker and importantly less messy and save your time.  Just imagine, frying the pancake,  stuffing then roll them up one by one.

These are versatile, on the go and delicious meals.  There are  ways to fill up these muffin  with sweet or savory stuffing. Pancake don't have to be sweet.  You can also make incredible meals with savory pancake too.   Just omit the sugar if you opt for  savory stuffing like cooked  shredded chicken, turkey, bacon or even mushroom, spinach or garbanzo beans..   Vary your fillings with  blueberry, apple, fruit pie filling,  nutella, chocolate, peanut butter instead of kaya.

Make it lactose free by using soy or coconut milk in place of milk. Go eggless by adding 1/4 cup yogurt or 1/3 cup of apple sauce  instead of an egg.

Sunday, February 15, 2015


Banana Muffin Recipe @

I had some overripe  bananas sitting on my kitchen counter so I decided that  my next project would be related to banana.

As usual, used only half cup of sugar instead of 3/4 cup since not keen to have over sweetened muffin.

Moist Banana Muffin  are  perfect  treat for breakfast  or great  for tea time too. Straightforward, simple and just like your favorite banana bread but in muffin form.

You can add  1/4 cup of chopped nuts to  the batter and no harm will come to the end result or you may want to add a little dried fruit to the mix. For more interesting flavor, add some finely grated orange or lemon zest or cinnamon instead of vanilla essence.

Banana Muffin Recipe @

Sunday, April 13, 2014


Carrot Apple Muffin Recipe @

Carrot Apple Muffin Recipe @

Kick start the day with a hearty muffin and fill the kitchen with the enticing aroma of freshly baked muffins. The options are endless, use it to create your own by adding different fruits, nuts, vegetables, flavorings or various grains.

The key to making great muffin is mixing the batter just enough to combine all the wet and dry ingredients but without over mixing it.

These baked muffins are low in fat. super moist packed with fresh fruit, fiber and good for us fats. I added grated apple, mashed  banana and carrot also using coconut palm sugar but this is entirely up to you. You can use white or brown sugar, either one you  still get perfect result. For extra nutritional boost, replace half cup of the flour with whole wheat flour.

Carrot Apple Muffin Recipe @

Saturday, October 29, 2011


I did a little baking for our breakfast. Since I had pumpkin and banana in hand so the best thing to do is to incorporate them in this experiment.

This turned out incredibly moist and delicious. Really happy with the result, yet you can creatively think of other tweaks. Perhaps adding chopped nut or chocolate chip to the batter.  They're a perfect way to start the day!

Yield     :      12 muffins

1  C  all purpose flour
1/2 C  whole wheat flour
1/2 C  pumpkin puree
1/2 C  mashed banana
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp  baking soda
6 TB  oil/melted butter
3/4 C  buttermilk
1/2 - 3/4 C  sugar
1/4 tsp salt


Sift both flour, baking powder and baking soda in a mixing bowl. Preheat oven @ 175 C.

Combine buttermilk, oil, banana, pumpkin, sugar and salt,

Add banana mixture to the flour, stir until just moistened, add in cinnamon.

Pour onto muffin pan lined  with paper cases  3/4 full. Bake for 20-25 minutes or until a skewer inserted comes out clean.

Remove and transfer onto rack to cool.

Saturday, April 30, 2011


Muffin is a part of our regular breakfast and teatime snack we really enjoy. Not only it is fast to prepare but at the same time you can never fell bored to have it again and again each time with different and endless flavorings.

This time I had used buttermilk and oat which is nutritious and good for the heart too. If buttermilk isn't available at your place, you can make your own by mixing a cup of milk with a tablespoon of lemon juice/vinegar, stir and let sit for 15 minutes or until the milk is curdled, stir briskly, it is now ready to use.

So pleased with the result, they are moist and fluffy with right sweetness. I would highly recommend this if you have buttermilk to use up or just looking for an easy and flavorful muffin.

Yield : 12 muffin

1 C all purpose flour
1 C buttermilk
1 C rolled oat
3/4 C brown sugar
1/4 C melted butter
2 banana mashed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
chocolate chip for garnish (optional)


Preheat oven @ 190 C. Line muffin pan with cake cases.Sift flour, baking powder, baking soda and salt.

Soak oat in buttermilk for 10 minutes. Add butter and banana, stir until evenly combined.

Combine flour, sugar and butter milk, mix until just moistened.

Spoon onto lined muffin pan 3/4 full. Bake for 20 - 25 minutes or until a skewer inserted comes out clean.

Cool on pan 5 minutes. Transfer onto rack to cool.

Linking to From Starters to Desserts

Friday, April 22, 2011



Fresh fruit muffin is a healthy breakfast, healthy snack for your kid or as an afternoon snack with your favorite drink. You can add almost any fruit in your muffin but most popular choice are banana and  blueberry.

This muffin is great anytime of the year, much healthier than the store bought ones since you can control the amount of sugar and fat to use. Make sure you cut the fruit into tiny bits and line your tins with muffin cup liners to avoid sticking.

Yield    :      12 muffin

1 1/2 C all purpose flour
2 tsp baking powder
1/2 C brown sugar
1 C fresh fruit chopped (I use apple and plum)
5  TB  melted butter
3/4  C  milk
1/2 tsp salt
1/2 tsp vanilla extract
extra sugar to sprinkle on top (optional)


Preheat oven @ 190 C. Sift flour, salt and baking powder. Line muffin pan with muffin paper cases

Place flour, sugar in a mixing bowl.

In a small bowl, combine melted butter and milk, stir well.

Pour milk mixture into flour, mix until just combined.

Add in fruit and vanilla extract. stir until just moistened.

Spoon 3/4 full into paper lined muffin pan, sprinkle sugar on top (optional). Bake for 20-25 minutes until a skewer inserted comes out clean.

Cool on pan 5 minutes, transfer onto rack to cool.

Wednesday, November 24, 2010



Another light and tasty muffin but also nutritious. I have cut down the sugar and fat used and make them eggless. These are such a delight to bite into and safely consumed without guilt.

Despite of all the changes, you would never know the difference since it turns out moist and surprisingly yummy. Next time, I will use a cup of whole wheat flour to turn them into much healthier snack.


2 C all purpose flour
1/2 C melted butter/oil
1 C low fat milk
3/4 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 medium carrot grated
2 banana mashed
1 tsp vanilla essence


*  Preheat oven @ 180 C. Line muffin pan with paper muffin cases.

*  Sift together flour, baking powder, baking soda and salt in a mixing bowl.

*  Combine together milk, melted butter, banana, vanilla and carrot in a separate bowl.

*  Now add wet ingredients to the flour mixture and mix until just combined.

* Pour into muffin cases about 3/4 full, bake for 15-20 minutes or until a skewer inserted comes out clean.

* Transfer onto rack to cool.

Monday, November 8, 2010



Apple muffin, anyone? Since we had plenty of apples in the fridge and my son asking me to bake a muffin, I choose to make his favorite muffin.  Not only it's so simple and easy but also ideal for lunch boxes, picnic or teatime treat.They are absolutely delicious and I bet you can't eat just one. The entire kitchen filled with amazing aroma when I'm baking them.

I'm adding only half a cup of sugar since using royal gala apples if not you can add a bit more depending on the tartness of the apple.

2 C all purpose flour
1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 C milk
1/2 C melted butter
2 apples peeled and chopped
1 tsp vanilla essence


* Preheat oven @ 180 C. Line muffin pan with paper muffin cases.

* Sift together flour, baking powder and salt.

* Combine melted butter and milk, pour onto dry ingredients, mix until just moistened, fold in the apple and vanilla, lightly stir.

* Pour into muffin cases 3/4 full, bake 20-25 minutes or until a skewer inserted comes out clean. Leave on pan 5 minutes.

* Remove onto wire rack to cool.

Linking to Monthly Mingle With Fruits In Baking hosted by Deeba

Monday, November 1, 2010


Chocolate Chocolate Chip Muffin

I came across this recipe while hunting for perfect chocolate chip cookies. On going through the recipe I noticed it uses less oil and not too heavy dose of sugar so this is my ultimate choice for chocolate chip muffin. It's really quick and easy to prepare.

It turns out absolutely delightful with the right amount of sugar, moist and full chocolate flavor. These muffins aren't just for breakfast, they're good for anytime. I sprinkled with toasted chopped almond instead of chocolate chip and omit the egg but added 3 tablespoons yogurt. With these changes they still turn out great.

Monday, October 4, 2010



I had plenty of dates lying around in my kitchen. My son suggested to bake a bread/cake to clear my pantry. Yes, it is indeed a great idea.

After going through my old collection of recipes, this one attracted me since it is pretty simple to whip up and use all the ingredients I have in hand.

Oh my goodness, this bread is damn yummy with right balance of sweetness came from the dates. This is a keeper, will bake this often.


2 and 1/4 C all purpose flour
1 C pitted dates chopped
1/2 C melted butter
1 C milk
1/4 C sugar
1/2 C hot water
2 tsp baking powder
1/2 tsp salt


* Soak chopped dated in hot water for 30 minutes. Preheat oven @ 180 C. Lightly grease the 8 in pan or loaf pan.

* Combine together butter, sugar, milk, salt and baking powder until well mixed. Mix in the dates.

* Gradually add flour, mix until just combined.

* Spoon mixture into prepared pan and bake for 25-30 minutes of until a skewer inserted comes out clean.

* Cool on wire rack.

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Sunday, July 25, 2010



Wanted to bake muffin, checked my pantry and found a pack of red bean paste. So far never tried baking muffin with red bean.

Without further delay, mix up everything and substituted the milk with grape juice for a change. I'm very happy with this experiment, it turns beautifully and quite tasty too.


2 C all purpose flour
1/2 c sugar
1/2 melted butter
1 cup milk/grape juice
1/2 cup red bean paste
1/2 cup hot water
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence


* Preheat oven @ 180 C. Sift flour together with baking powder and baking soda.

* In a small bowl, combine red bean paste and hot water, mix well.

* Mix together sugar, butter, milk, essence and red bean paste until well incorporated.

* Gradually add the flour, stir until just combined.

* Pour into muffin pan which is lined with baking cases up to 3/4 full.

* Bake @ 180 C for 20 minutes or until the skewer inserted comes out clean.

* Remove and cool.

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Saturday, April 24, 2010



When you are hungry and need something to munch on, what comes into your mind? That's exactly what happened to me, I were craving for baked good either cake, cookies or muffin. In the end, decided to bake a muffin which is so easy and fast to put together.   Within minutes, delicious muffins are ready to be enjoyed by the whole family. Here goes the great recipe that include delicious variations such as fruit mix, apricot or raisin :


2 cups self raising flour
3/4 cup brown sugar
1/2 cup dry fruits (fruit mix, apricot, raisin)
3/4 cup milk
1/2 cup butter melted
1/4 cup yogurt


* Preheat oven @ 180 C and grease the muffin pan or line with paper baking cups.

* Combine together flour, sugar and dry fruit in a mixing bowl.

* In a separate bowl, mix together milk. butter and yogurt, beat well.

* Combine dry ingredients with wet ingredients until just moistened.

* Spoon the batter onto greased muffin pan and bake for 20 minutes @ 180 C or until a toothpick inserted in a middle comes out clean.

* Cool 2 minutes, remove and serve warm.

Have a great weekend everyone !!

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Wednesday, March 31, 2010



Had enough sweet muffin and cookies now trying my hand on hot and spicy one. It seems my children love this changes. Isn't that sweet? From now on would gradually cut down using sugar from our diet. The muffin turns out so soft and delicious, gone in one sitting! Extremely overjoyed since they love this and keep asking to bake it again. I'm using carrot and hot dog but other vegetables or seafood could be added too.


2 cups all purpose flour
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup hot dog sliced
1/2 cup melted butter
1 and 1/4 cups milk
1 potato mashed
1 teaspoon chili powder
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
3/4 teaspoon salt
1 tomato chopped for topping
coriander leaves


1. Preheat oven @ 180 C. Sift flour, baking powder and soda bicarbonate.

2. Microwave carrot, hot dog and onion on high for 1 minute.

3. Combine together flour, salt and chili powder.

4. In a separate bowl, mix potato with milk then add butter, combine using the whisk.

5. Gradually add wet ingredients with the dry one together with coriander leaves, stir until just combined.

6. Pour batter into muffin pan and top with chopped tomato. Bake for 15 minutes.

7. Cool on muffin pan for 5 minutes, transfer into wire rack to cool.

8. Serve hot.


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Thursday, January 28, 2010



There are various ways to bake your banana muffin but this one by far the best I've baked.  These are easy to whip up, hardly takes a few minutes and you can serve them for breakfast or as afternoon snack fresh  from the oven.

It's so moist and delicious, not overly sweet.  Instead of nuts you can replace with chocolate chip or dried fruit and the combinations are endless.


2 cups all purpose flour
1/2 cup sugar
1/2 cup oil
1/4 cup chopped nut
1 egg
1/2 teaspoon salt
3 ripe bananas mashed
1 teaspoon soda bicarbonate
1 teaspoon vanilla extract


1. Preheat oven to 175C (350 degrees) and grease the muffin pan.

2. Combine dry ingredients in a mixing bowl..

3. Mash the banana, add in oil, vanilla  and egg. Now add the banana mixture into dry ingredients.  Mix in chopped nut, stir to combine.

4. Spoon batter into muffin pan 3/4 full.

5. Bake 20-25 minutes until a toothpick inserted in the center of the muffin comes out clean. Cool in pan 10 minutes then transfer  onto rack to cool completely.

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Friday, January 22, 2010



This is very healthy and delicious muffin. It contains oat that has wonderful flavor when added for baking. Oat contains fiber, thiamine and iron along with antioxidants that is beneficial to the heart and circulatory system. Any dried fruit like raisin, cranberry or cherries could be added to enhance its taste.


1 cup rolled oat
1 cup milk
1 egg
1/2 cup butter melted
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla essence
1/2 cup dried fruit


1. Preheat oven at 190C, combine oat and milk, let stand for 10 minutes.

2. Grease muffin pan or use cake cases.

3. Add sugar, egg and butter to oat mixture, stir until just combined.

4. Sift together flour and baking powder, add oat mixture, essence and dried fruit. Mix well..

5. Fill muffin cup about 3/4 full, bake for 20-25 minutes until a tester comes out clean.

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Saturday, November 7, 2009



Three in one muffin using banana, coffee and chocolate chip totally irresistible. These are absolutely delicious and so easy to prepare. I added only a quarter cup of chocolate chip since my stock was running low. Nevertheless it turns out great and used instant coffee powder.

Would definitely bake them again since my kids love them Here's how they are made:

Adapted from Baked New Frontiers In Baking

1 1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (6 ounces) semisweet chocolate chips


* Lightly grease 12 cup muffin pan. Preheat the oven to 350 F/180 C.

* In a medium bowl, combine banana, sugar, milk, butter and egg.

* In another bowl, whisk together the flour, coffee powder, baking soda and salt.

* Make a well in the middle of flour mixture, pour the wet ingredients and stir until just combined. Add in the chocolate chips.

* Fill each cup 3/4 full, bake for 20-25 minutes for until a skewer inserted comes out clean.

* Cool on pan for 15 minutes. Remove onto wire rack.

* Store up to 2 days in an airtight container.

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Tuesday, November 3, 2009


This easy cappuccino muffin is a great as your breakfast or afternoon snack. These are also handy for kids since it is smaller or even you could bake the mini one for their lunch box. Now you could easily purchase this muffin from nearby bakery with multiple flavors and gorgeous decor but bake you own is much healthier and better choice. You decide what you need to use or add for the batter.

If you're running short of time, just mix all the dry ingredients at night, the next day just add the liquid and stir until well mixed and now it's ready to be baked in the oven. This way you could enjoy your freshly baked muffin on your breakfast table.

Since the chocolate chip was not in hand, I omitted them but surprisingly it still  tastes great.

Adapted from Mr Breakfast

2 C all purpose flour
1/2 C sugar
2 and 1/2 tsp baking powder
2 tsp instant coffee powder
1/2 tsp salt
1 C warm milk
1/2 C melted butter
1 egg
1 tsp vanilla essence


* Sift flour and baking powder. Preheat oven @ 190C (375 degrees) and line your muffin pan with paper cups..

*  Mix instant coffee with the milk, lightly beat the egg.

* In a mixing bowl, combine flour, sugar, salt and baking powder.

* Combine egg, milk and melted butter in a small bowl.

* Gradually add the wet ingredients to the flour, mix until just moistened, sprinkle the chocolate chip and stir.

* Spoon onto muffin pan 3/4 full, bake for 15-20 minutes or until a skewer inserted comes out clean..

* Cool on pan 5 minutes and transfer into wire rack to cool.

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Saturday, October 31, 2009


Muffin is the fastest and easiest to prepare. To munch while watching his soccer match my son has requested to bake a muffin and I chose this one by Madbaker. It turns out well and not very sweet. For this recipe you need:

2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon (optional)
4 ripe bananas, mashed
2/3 cup granulated sugar
1 egg & 1 egg yolk, lightly beaten
1/2 cup butter, melted
1/3 cup coarsely chopped walnuts (optional)

1. Preheat oven to 190 degrees C. Line a 12 cup muffin tray with muffin cups or grease lightly with butter.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and melted butter together.
4. Stir the banana mixture and walnuts into the flour mixture until just combined.
5. Divide the batter into the muffin tray.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.

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