Tag Archives: muffin

{Way Too Pink} Strawberry Yoghurt Muffins

I’ve battled with this for ages and as much as I hate to admit it sometimes, the people around me have got it right all along.

I’m a girly girl.

Yeah, I don’t stress too much when I break a nail or if my hair gets unruly but take me to a store and I make a beeline for anything pink, glittery and cute. My compass is dead set on this as a criteria for anything that catches my eye. Rock chick was so 6 years ago, when I was 17 I believe.

So imagine how difficult it was not to have anything too pink in my newly decorated room. I caved, bought myself a set of Lilo and Sitch sheets and another set that’s white with a reversible option of pink. All that girly goodness hidden under a snow white duvet; wait til they lift the covers! But I swear I sleep better on pink, really.

And to explain my recent disappearance (12 days!), I’ve been away in Australia to visit Fred. Last minute decisions are rather exciting, especially when you book your tickets the day before you intend to fly. I may love pink but I’m borderline danger-lover. I arrived home early this morning to discover there was no food for my empty stomach. So I baked, and one hour later, had tall muffins in pink glaze to soothe my sore butt and jet lagged brain. I’ll make it through the day just fine.

Strawberry Yoghurt Muffins (adapted loosely from The Clinton St. Baking Company Cookbook)
Makes 6 muffins

60g (1/2 stick) unsalted butter, softened
2/3 cup sugar
1/2 tsp vanilla extract
3/4 cup GF flour blend
1/4 cup GF oat flour (or use buckwheat, sorghum or millet)
3/4 tsp baking powder
1/4 tsp baking soda
1 large egg
100g (a little less than 1/2 cup) plain yoghurt
1/2 cup fresh or frozen strawberries, chopped into bite-size pieces
2 tbsp strawberry jam

1) Preheat oven to 175°C. Line a 6-cavity muffin tin with paper liners.

2) Cream butter, sugar and vanilla extract together in a stand mixer until fluffy. Mix the flours, baking soda and baking powder together.

3) Add the egg into the butter and beat well. It will look rather watery but will come together after you add in 1/4 cup of the flour mix.

4) Add in half the yoghurt and  beat well. Mix in the remaining flour and yoghurt . Stir in the jam until mixed through. Using a spatula, gently fold in the berries. Divide batter evenly between the prepared muffin tin. Bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool for 10 minutes before removing from pan. Top with strawberry glaze.

Strawberry Glaze

2 tbsp strawberry jam
1 cup icing sugar
2 tsp warm water, or more if needed

1) Mix the jam, icing sugar and 2 tsp of warm water together until you get a smooth glaze. If glaze is too stiff, add in 1 tsp of water at a time until you reach a slightly runny but still opaque glaze. Use immediately.




Filed under Breakfast, Fruit, Muffins, Recipes

Passionate Milk Chocolate

I have a short attention span so if we have conversations; don’t take it personally if my eyes start to wander. I’m listening; I just have trouble focusing after awhile.

It’s the same when it comes to most things I do. I usually jump onto a new activity for the fun of it and once it starts getting less fun, I’ll gladly throw in the towel and move along. So when I screwed up a carrot cake this morning and I felt compelled to bake something else because well, I wanted to, it once again reminded me that I actually love baking. I’ll stick with it, through thick icing and thin cream.

You feeling me?

Short attention spans must be a characteristic found in all dessertaholics though- how else did earl grey end up with chocolate or the divine union of sea salt, caramel and a pinch of pink pepper come about? I have this notion that these imaginative people just got quite bored and wondered “oooooooh, what does this doooo?”

Well, that was running through my head when I decided that I would be changing the original sunflower seed muffin idea into a milk chocolate muffin, slathered with passionfruit icing.

Milk Chocolate Muffins with Passionfruit Icing

1/3 cup  vegetable oil
1/3 cup brown sugar
1/3 cup caster sugar
2 large eggs
1/3 cup buttermilk
1 cup GF flour blend
¼ cup + 2 tbsp almond meal
½ teaspoon baking soda
¾ cup milk chocolate buttons (chopped roughly)*

Preheat oven to 170 °C. Line a muffin tin with 7 liners**.

In the bowl of a KitchenAid fitted with a whisk attachment, beat the two eggs and sugars together until double in volume and light. Add in the oil and beat until well emulsified.

Sift the flour mix and baking soda together. Add the almond meal in.

Mix in half the flour mix into the egg mix, add in half the milk. Mix well.

Add in the remaining flour mix and milk and mix until completely homogenized.

Add in the chocolate buttons, mix and divide evenly into the 7 liners. It will be pretty full but you want nice rounded, tall muffins and these don’t rise a lot.

Bake for 20-25 minutes or until a skewer inserted comes out clean. Cool and top with passionfruit icing and a drizzle of melted milk chocolate.

Passionfruit Icing

Pulp of 1 passionfruit
2-3 cups of icing sugar
2-3 tsp of warm water

Strain the juice of the passionfruit into a bowl. You should have 2-3 tbsp of juice. Add in 2 cups of icing sugar and whisk to combine. Thin with a little warm water if desired, or thicken with more icing sugar. The icing should fall off a fork with much effort (not very runny)

*I didn’t chop my chocolate buttons so they sunk to the bottom of the muffins.


Filed under Breakfast, Cakes, Chocolate, Fruit, Inspired, Recipes

It Only Rains at 5pm

Recent scientific research has shown that rainfall is most common between the hours of 4.30 and 5pm. According to Sweets By Vicky, “the rain is always heaviest around 5.30pm, when I’m about to leave the office and go home.” Furthermore, scientists have found compelling evidence which accentuates their claim that rainfall is most likely to happen when one has on their new heels and has forgotten to bring with them an umbrella.

In other news…

My house smells weird. Not in a bad way, but in a there-is-Chinese-food-stewing-on-the-stove and orange-chocolate-sunflower seed-muffins-in-the-oven way. I’m sure we’ve all experienced the clashing of aromas before.

And this leads me to a completely non-weird-smell-related  issue: my little sis is going back to the UK. *SIGH* One less person to annoy in the household, I’m devastated to say the least. On the up side…I get more chocolate when she comes home next!

Rainy Day Orange, Chocolate and Sunflower Seed Muffins

3/4 cup + 2 tbsp GF flour blend
2 tbsp buckwheat flour (millet/almond meal works too)
1/2 tbsp baking powder
1/4 tsp baking soda
1 large egg
1/2 cup buttermilk (I strongly suggest replacing half with non-fat yoghurt)
1/4 cup brown sugar
5 tbsp canola oil
1/3 cup chocolate chips (large chunks will sink)
2 tbsp orange zest
2 tbsp sunflower seeds (untoasted)

1) Line 6 muffin cups with paper liners. Preheat oven to 170 degreesC, fanforced

2) In a large bowl, sift the GF flour, baking power, buckwheat flour and baking soda.

3) In another bowl, whisk the egg, buttermilk, orange zest, sugar and oil together until homogeneous. Discard 2 tbsp of the mixture.

4) Make a well in the center of the dry ingredients and pour in the liquid ingredients. Quickly whisk the ingredients until just incorporated. Divide evenly among paper cups.

5) Bake for 18-20 minutes or until a skewer inserted comes out clean. Leave to cool before eating or it will seem ‘sticky’.

6) Muffins aren’t that sweet so a smear of butter or nutella would do it good.


Filed under Breakfast, Cakes, Chocolate, Recipes

Gluten Free, Starbucks Worthy

I woke up this morning to find that I had, again, been attacked by 7.30-body-clock-itis. Fun.

And so when I made my way to the kitchen, as I do,m even in zombie-like states, I realized I was in an upside down aquarium. At this point, I was quite ready to settle that this was a dream. But no, after a double blink, I found out that it was just me, in my pjs, standing under a ceiling my mom had so painstakingly decorated to evoke the Chinese New Year spirit. And my heart started to have a slight skip and my foggy mind, unfoggied. Today was the eve of CNY!

I suppose I’m so used to waking up dreading to find out what day it is that knowing we have four (I repeat, FOUR) days of food, family and firecracker-filled goodness makes me just euphoric. I mean, this is the day that I look forward to all year! And as you must have heard from everyone else, this year’s CNY falls on Valentine’s Day! BOOM!

Double happiness. You know why? If you have a date, then YAY, celebrate, If you have family dinners, then YAY, party! If you have no date, you have CNY, then YAY, you’re not alone. If you have no CNY, then YAY, you have V.day. If you have none then, go to a Chinese friend’s house, and eat their food. We love you eating our food, we have TOO MUCH!

The boy thinks my logic is funny, but hey, after watching Valentine’s Day (which was an awesome star-studded, big bowl mix of chick flicks and stereotypes I LOVE), Feb 14 does have some psychological effect on many! So it’s good this year that everyone can just celebrate CNY if you really don’t like this commercial ‘holiday’. (It’s not a holiday because we don’t really get a day off)

Okay, somebody shut my overexcited nerves down now!

Well, moving onto to the GF, Starbucks worthy chocolate chip muffins…

These are ugly. They’re one of those ugly-real-muffin-not-pretending-to-be-a-cupcake kind of thing. And that’s why I love it. They rise a substantial amount, and has a light crumb that most GF items really don’t have. I may go on to say that they might even be a little dry and it’s probably from the cocoa powder since it does a good lot of liquid-absorbing. So my thought was to increase the liquids in the mix, but apparently it wasn’t enough so I’ve added in another 2 tbsp of oil in this recipe since I think it would benefit from it. Don’t worry, these muffins are big-ish and don’t have frosting (duh! It’s a muffin) so…it’s definitely still less fattening which can only really mean one thing…CHOCOLATE FOR BREAKFAST!

Vicky’s Gluten-Free, Starbucks Worthy Choc Muffins

1 3/4cup GF flour blend
1/4 cup cocoa (I used dutch-processed)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
2/3 cup sugar
1/2 cup + 2 tbsp chocolate milk (normal/ dairy-free milk should be fine too)
1/2 cup + 2 tbsp canola oil
2 large eggs
1 cup 55% chocolate chips & white chocolate chips, mixed

1) Preheat oven to 170 degreesC, fan-forced. Lightly spray a non-stick muffin tin with veg-oil spray

2) In a large bowl, sift the flour, cocoa, baking soda, baking powder and xantham gum together. Give it a stir. Mix in sugar.

3) In a medium bowl, blend the milk and oil together until emulsified. Add in the  eggs and give it a good mix.,

4) Add the wet ingredients into the dry. Mixture will be stiiicckkyyy but not so much that you can’t stir it properly. Then toss in the chocolate chips and mix.

5) Distribute the mixture evenly between the muffin cups (I wanted mine big, breakfast like so I only had 11 muffins)

6) Bake for 20-25 minutes, or until a skewer inserted comes out clean.

ADDITIONAL INFO: You may, so accidentally, pour in a little more choc chips (oops!)


Filed under Chocolate, Recipes