Tuna Muffin

It has been a long time since I last posted any recipe. Again, this is my own recipe.

Ingredients:

• 2 small cans of tuna (I uses one with spring water and the other is corn with mayo)
• 50g butter (melted)
• 30g flour
• 1/8 teaspoon of baking powder
• 1 handful of endamame beans
• 30g shredded mozzarella
• 1 egg

Steps:

1. Preheat oven at 180C.
2. Mix all the ingredients till even.
3. Scoop to the muffin mould.
4. Bake for 15mins at 180C

Oat Muffin with Strawberry

Today I just thought maybe I should bake with oats instead of flour to get some healthier option bakes that can be served to people with high cholesterol. Anyway, do note that oats are not gluten free unless you bought gluten free oats.

Ingredients:

• 200g oats
• 1/4 tablespoon of baking powder
• 100g butter
• 100g sugar
• 2 eggs (white and yolk separated)
• 90ml milk
• 30ml low fat cream
• 1 teaspoon vanilla essence
• 3 tablespoon cream cheese
• 3 tablespoon sugar
• 3 tablespoon low fat cream
• 4 strawberries, cut to half

Method:

1. Blend the oats with the baking powder till the oats become powder.
2. Cream the softened butter with sugar till pale and fluffy.
3. Slowly add in the yolks, one by one and mix till even.
4. Then add the vanilla essence, milk and low fat cream.
5. In a separate bowl, beat the egg white till firm peak (as in it wont move even when I reverse the bowl).
6. Fold the egg white into the cake mixture till even.
7. Scoop into the paper cups (3/4 full), makes 8 here.
8. Bake for 180C for 10mins on the air fryer.

* If using oven, please preheat oven and bake for at least 15-20mins at 180c.

1. Beat the cream cheese, sugar and cream till it is fluffy and well mix.
2. Pipe it to the middle of the muffin, and decorate with half the strawberry.

Chocolate Muffins with Salted Caramel

Ever since the end of My Kitchen Rule 2013, I havent been watching tv much but recently Sophie got me into watching Master Chef Australia. Few days back, they were having the host and some guests cooking and the one that got me interested is this Chocolate Muffins with Salted Caramel by Matt. But he actually uses a little different ingredients and dusted it with sparkling red food glitter which of course I didnt have it.

Ingredients:

• 185g softened unsalted butter
• 130g caster sugar (he uses 160g raw caster, me out of stock for this)
• 2 eggs (I use XL, not sure what size he uses, cant remember, not stated on the website either)
• 230 plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate soda
• 1/2 teaspoon salt
• 60g milo (he uses dutch cocoa powder.. hehehe of course I dont have stock, that's why substituted)
• 85ml low fat cream (he uses thickened)
• 85ml water
• cubes of wonka caramel chocolate (he uses caramel chews which I can't find)

Method:

1. For those using oven, preheat the oven 180C. I use airfryer, which of course I dont bother preheating.
2. Cream butter and sugar till pale and fluffy.
3. Slowly mix in the eggs, one by one.
4. Mix the dry ingredient separately till even (flour, baking powder, soda, salt and milo) before adding in the mixture and stir till even.
5. Slowly add in the cream and water and mix till they combine.
6. Scoop the mixture into the muffin tin lined with papers to 3/4 full. I didnt use the muffin tin coz cant fit in my airfryer, I use the tart single tin.
7. Gently push in the caramel chocolate cubes to the middle of the muffin mixture, not to push all the way to the bottom.
8. Bake for 20mins or till cook. I bake them for 10mins for each batch of 4 at 180c on the air fryer.

Milo Muffin Brownie

With Easter round the corner and lots of egg chocolate in the fridge from the Easter Egg hunt the kindy organised last week, I decided to do the Milo Muffin Brownie. I had been collecting some egg shells and decided to use it as mold for the girl's snack while the rest go into the muffin tin, with the yummy chocolate eggs as the filling.

Ingredients:

• 113g butter
• 160g brown sugar
• 2 tablespoon of milo
• 2 eggs
• 90g flour
• 1 teaspoon vanilla essence
• a pinch of salt
• mini chocolate eggs (qty depending to how many of the muffins you want to have it with the chocolate in it)

Methods:

1. Preheat oven at 180degree celcius.
2. Cream butter and sugar till creamy. Add in milo and continue mixing till even.
3. Slowly add on one by one egg and mix till even.
4. Add in vanilla essence, flour and salt slowly while mixing.
5. Scooped the batter to the mold, either the egg shell or the muffin tin.
6. Insert the chocolate egg in the middle of the mixture.
7. Bake for 15-20mins at 180C. Check if it is done with the skewer.

Savoury Pumpkin Muffin

Yes, another muffin recipe again. This time, it is savoury with lots of healthy goodness in it. It has pumpkin, spinach, cheese and onion. This is so yummy... taste better than the sweet version I think.. hehehe...

Ingredients:

• 2 cups self raising flour
• 1 large egg (beaten)
• 1/4 cup of olive oil
• 1.5 cup of milk
• 1/8 cup of julienned mini red radish
• 3/4 cup of shredded cheddar
• 1/2 cup of chopped pumpkin + 1/2 cup of shredded pumpkin
• 1/2 cup of shredded spinach

Methods:

1. Preheat oven at 180C.
2. Mixed all the ingredients together except the flour. Mix till it is well blended.
3. Then add in the flour and give it a quick fold.
4. Scoop batter into the muffin pan, 24 minis here... (I lightly oil the tin)
5. Bake for 25mins at 180C.

Yogurt Muffin

While the little one was napping, I decided to make something healthy, yummy and pretty for her kindy snack tomorrow. So, colourful chips yogurt muffin. And the rest, with the blackberry jam that the relocation bought for us when we first arrived.

Ingredients

• 2 cups Self Raising Flour
• 1/2 cup sugar
• 1 egg, beaten
• 1/4 cup olive oil
• 3/4 cup milk
• 1/2 cup of yogurt

Methods:

1. Preheat oven at 180C.
2. Lightly mix the sugar, milk, yogurt, egg and olive oil till well mixed.
3. Add in the flour and lightly fold it. Just a quick one will do, no need to be extremely well mix coz that will overmix the mixture and it will be too hard.
4. Pour in the muffin cups. Make 22 small size cups. Each cup should be 3/4 filled.
5. Scooped in 1 teaspoon of jam for each muffins. Those without, sprinkle with the colorful chips.
6. Baked for 15mins at 190C.

Zucchini Bacon Muffins

I have some zucchini in the fridge which I bought "wrongly" and they gonna be going into the bin soon if I dont do something with it. So, marvel of internet, google and found a recipe for it, did a little twick and here it is.. yummy.

Savoury muffins:

 Batter before baking

 Turn into golden brown nice soft yummy mini muffins 

Hubby as usual, with his chilli sauce.. even on muffins.. argghhh...

Ingredients:

• Approx 500 grams grated zucchini (mine is roughly two pieces, minus the spoiled part.. :D)
• 1 carrot grated
• 1 medium onion peeled and diced finely
• About 2 tbsp chopped parsley
• 1/2 cup diced bacon
• 1 cup grated cheddar cheese 
• 1 cup self-raising flour
• ¼ cup olive oil
• Salt and fresh ground black pepper
• 4-5 eggs (depending on size) 

Methods:

1. Pre heat your oven to 180C (I uses 200C coz this oven is not so powerful)
2. Drain your grated zucchini, by placing them in a clean tea towel, and squeezing out as much moisture as you can, you will be surprised how much comes out of even very firm vegetables. 
3. Put into a large bowl, and add the grated carrot, onion, cheese, bacon, flour and olive oil. Stir together, and add salt and pepper to your taste.
4. Add 4 eggs, and stir the mixture thoroughly, it should be moist but not to runny. Unlike normal muffins, this batter can take plenty of stirring without producing a tough result. If the mixture looks to dry, add the remaining egg.
5. Bake in greased muffin trays for about 20-25 mins at 180C until golden brown. Mini muffins will only take 15-20 mins.