Coffee Walnut Muffins

Coffee Walnut Muffins

Ingredients:

70g plain flour

30g cake four

1 tsp baking powder

1/8 tsp salt

4 tsp instant coffee granules dissolved in 30ml hot water

1 large egg at room temperature

65g caster sugar

1/4 tsp vanilla extract

45g unsalted butter, melted

50g fresh milk

Handful of lightly toasted walnuts

Preparation:

Pre-heat oven at 200 degree celsius.

Line a 6-cup muffin tin with cupcake liners

Method:

1. Sift the 2 flours, baking powder and salt into a mixing bowl.
2. In another bigger mixing bowl, beat the egg and caster sugar until creamy. Add in the vanilla extract, cooled coffee mixture, melted butter and fresh milk. Mix well.
3. Add the flour mixture into the egg mixture above. Using a rubber spatula, mix until all the ingredients are just incorporated. Add in some of the walnuts (leave some for decorating the top of muffins) and mix gently. Do not overmix or you will end up with tough muffins.
4. Scoop the dough into each cupcake liner, filling it up to the brim.
5. Sprinkle each muffin with whole walnuts.
6. Bake at 200 degree celsius for the first 5 minutes. Reduce temperature to 180 degree celsius and bake for the next 15 minutes until a skewer inserted into the centre of the muffin comes out clean.
7. Remove from oven and leave them to cool on wire racks.

Makes about 5 large muffins

Cranberry Pumpkin Muffins

I've been trying to bake the perfect muffin texture that is soft, light, moist and not crumbly. And also it must have a beautiful mushroom-shaped top. I have been experimenting with different flour proportion, liquid to flour proportion, leavening agent to flour proportion, using butter or corn oil and eggs to flour proportion. And temperature control too. I must say I have made some headway this time. Pretty satisfied with the look and texture.

Cranberry Pumpkin Muffins

Ingredients:

70g plain flour

30g cake four

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1 large egg at room temperature

44g caster sugar

1/4 tsp vanilla extract

45g unsalted butter, melted

*80g buttermilk

Handful of dried cranberries and pumpkin seeds

* You can make your own buttermilk by adding 1 tsp of white vinegar or lemon juice into a cup of fresh milk that fills up to 1 cup (240ml). Leave it to stand for 5 minutes.

Preparation:

Pre-heat oven at 200 degree celsius.

Line a 6-cup muffin tin with cupcake liners

Method:

1. Sift the 2 flours, baking powder and salt into a mixing bowl.
2. In another bigger mixing bowl, beat the egg and caster sugar until creamy. Add in the vanilla extract, cooled coffee mixture, melted butter and buttermilk. Mix well.
3. Add the flour mixture into the egg mixture above. Using a rubber spatula, mix until all the ingredients are just incorporated. Add in the dried cranberries and mix gently. Do not overmix or you will end up with tough muffins.
4. Scoop the dough into each cupcake liner, filling it up to the brim.
5. Sprinkle each muffin with pumpkin seeds.
6. Bake at 200 degree celsius for the first 5 minutes. Reduce temperature to 180 degree celsius and bake for the next 15 minutes or until a skewer inserted into the centre of the muffin comes out clean.
7. Remove from oven and leave them to cool on wire racks.

Makes about 5 large muffins

Apricot Pumpkin Muffin

Happy New Year! May 2013 be a great year for everyone. As for me, I look forward to spending more time in my baking journey and sharing my treats with you. My younger son has started his secondary 1 education this year and I will not be able to help him in his studies that much anymore. Time for me to step back and for him to be independent and responsible. Hope it works out well.

Mocha Muffin

I love the fragrance of coffee and I'm a coffee drinker. After having perfected the chocolate muffins (according to my preference, haha ...), I want to create a mocha flavoured muffin. Imagine the flavour of chocolate and coffee blended into one and having it with a cup of freshly brewed coffee. Heavenly, isn't it? I used a little cocoa powder dissolved into some boiling water to create a hint of chocolate flavour. For the coffee flavour, I used instant coffee granules dissolved in boiling water and a small cup of freshly brewed espresso. No butter can be found in this muffin. Only corn oil. Healthy and delicious, isn't it? 

Peanut Butter Banana Muffin

If you love peanut butter banana sandwich, you will love this muffin. This muffin has a dollop of creamy peanut butter in the centre and with a few slices of banana added to it. I love peanut butter banana sandwich. I thought, why not create a peanut butter banana muffin? I got down to working out the recipe and baked. Ummm .... it's yummy. Soft and moist with the taste of fragrant peanut butter and sweetness of the banana slices. How about a cup of freshly brewed coffee and a peanut butter banana muffin for breakfast to kickstart your morning?

Chocolate Muffin

Have been experimenting with the different ingredients and proportions to make yummy and moist chocolate muffins. This muffin uses corn or canola oil. It is therefore healthier than those made with butter and still taste as good.

Added some chocolate frostings to make it even more chocolatey.

Blueberry Muffins

I baked some blueberry muffins for my son, Ryan to bring to school to eat during his recess time break. This boy is so passionate about football now that he would rather play than queue for his food during recess time. Now, he has no excuse for not eating. Have his muffin first and off to football! Baked some extras too for my three lovely golf friends (Janet Ting, Janet Sim and Christine) to enjoy during our game. Weather was fantastic and we had a good time.
This recipe was taken from Rose Levy Beranbaum Bread Bible. I reduced the amount of sugar by 10% and it's perfect.