Blueberry Muffin

Healthy and delicious blueberry muffin. Blueberry has a lot of health benefit and vitamin. For me I didn't like to eat blueberry by itself, I find it sour. Usually I will make into dessert or having blueberry yogurt is one of my flavour.

I always hope that the muffin I bake out form a mushroom shape but always fail. For example Han's Bakery; the muffin they make has a cute mushroom shape, I really wanted to know how the baker did it. I manage to found one blogger who bake the muffin into a mushroom shape and I follow the step given however still can't get the shape I hope for. Anyway this is the link of the website -
http://umaskitchenexperiments.blogspot.in/2012/09/blueberry-muffins.html

This time round the muffin shape I bake out has a high peak shape. It rise really high compare to the previous attempt I did either flat or just a little...... peak. I quite satisfy with the result of the shape. xD

I added a lot of blueberry into this batter and also I add in blueberry yogurt, make it super blueberry. I reduce the sugar from the original recipe because since I adding yogurt and the yogurt come with sugar. Overall the sweetness is just nice, you can add in another 50gm of sugar if you are a sweet tooth person.

For this recipe it didn't require a lot of butter and of course the result is not that kind of moist and buttery taste. More towards like cake texture with the juicy blueberry everywhere in the muffin. I halve the recipe ingredient and I got 6 muffin, just nice for my 6 hole muffin tin.

Ingredient:

• 180gm plain flour (reserve out one tbsp of flour)
• 100gm sugar
• ½ tsp salt
• ½ + ¼ baking powder
• ¼ tsp baking soda
• 100ml blueberry yogurt
• 87ml fresh milk
• 1 egg 
• ½ tsp vanilla extract
• 35gm unsalted butter
• 125gm blueberry

Method:

1. Preheat the oven at 200°C
2. In a bowl, mix all the dry ingredients together. 
3. Toss the blueberry with the one tbsp of flour and keep aside for later use. *This is to prevent the blueberry sink to the bottom when baking. 
4. In another bowl, using the electric hand mixer, mix the butter and sugar together. Than add in the egg and vanilla, beat again.
5. Add in ⅓ of dry ingredients mixture to the creamy egg mixture. Mix well.
6. Add half of milk. Mix again. Now add half of the left dry ingredients. Mix again and add remaining milk. Mix again. You need to start and end with dry ingredients and in between add milk. (flour-milk-flour-milk-flour) Follow this order.
7. Finally add blueberries and gently fold it. 
8. Pour the batter into the muffin tin with the muffin liner.
9. I bake the muffin at 200°C for 10 minutes and reduce the heat to 170°C for another 20 minutes or until insert a toothpick in and come out clean.

Blueberry Crumble Muffin

 

I was curving for muffin and also to clear my blueberry that has been leaving in the freezer for quite a time. I was flipping thorough my baking books and found this recipe with Crumble Topping.

I using a size smaller muffin liners than the usual size and in the end I had 10 muffin instead of 6. Guess what, the crumble is not enough for all the 10 muffin, only manage to serve the crumble for 6 muffin and the other 4 without any topping.

Not very satisfied with the result because the muffin didn't rise at all, even those muffin without crumble didn't rise too. My mother ask me why, I guess it might be due to the oven temperature. I have a difficult time to control my oven temperature well, if I set the temperature at 180°C but the real temperature inside the oven is only at 150°C.

Anyway the taste of the muffin is crunchy on the top and the centre are moist & fluffy with a little sour of the blueberry filling.

Ingredient:
Crumble Topping (Serve 6 topping)

• 25gm plain flour
• 12.5gm unsalted butter (Chilled and cut into cubes)
• 7.5gm light soft brown sugar

Blueberry Muffin

• 60gm butter
• 100gm sugar
• 1 eggs
• 1 tsp vanilla extract
• 125gm plain flour
• ½ baking powder
• 125gm blueberry
 

 

Method:

Crumble Topping

1. Put the flour into a bowl and using fingertips and rub in the butter until it resembles coarse breadcrumbs. *Reminder to cut your finger nail before you start, if not the flour and butter will slip into your finger nail inside
2. Stir in the sugar and set aside for later use.

Blueberry Muffin

1. Preheat the oven to 180°C. Line a 12-hole or 6-hole muffin tin with paper muffin liners.
2. Using the electric hand whisks beat the butter until smooth and gradually add the sugar bit by bit (divide into 3 to 4 times) into the butter while beating in low speed.
3. Add in the egg bit by bit (divide into 3 to 4 times) while beating in low speed than follow by the vanilla extract.
4. Add in half of the flour & milk using spatula and mix than continue and add in the remaining half of the flour & milk mix until incorporated. *Do not over mix.
5. Add the blueberry into the batter.
6. Pour the batter into the muffin liner and top with the crumble.
7. Bake at 180°C for 15 to 20 minutes or until insert a toothpick in and come out clean.

My first savoury muffin

I was thinking how to use up all my left over Cheddar cheese in the fridge, since it going to expire in the month of September. So I went to search for quick and easy recipe that require cheese. I found this interesting savoury muffin recipe in a food blogger web (http://dailydelicious.blogspot.sg/).

Usually what we saw are sweet muffin in the bakery shop and hardly see any savoury muffin. I would like to try out new and interesting recipe but of course it must be within my ability to achieve it. This recipe is a good way for my motive to utilise my cheese and the ham too, being sitting in the freezer and waiting to be vanish.

This two picture is taken from my DSLR camera, just bought it recently and I still trying very hard to learn and understand the function of operating the camera. Finally I accomplished my dream to buy a DSLR camera, it had been in my dreaming shopping list for so long till my compact camera die on me. So I decided to invert my $.$ on a better camera to take more nice nice picture.

Anyway back to the topic of the muffin. When I told my mum that I wanted to bake "cheese and ham muffin" and immediately she pour a basket of cold water on me (泼冷水); hehehee what I meant is she used a lot of discouragement word. She keep specify in her point of view that savoury muffin is awful and unpalatable, trying to forbid me from baking it. But I ignored it and manage to bake out a tray of cheese and ham muffin. Luckily I did it because the taste is pretty good, by the way I omitted the salt as I afraid it will be too salty since the cheese and ham has a hint of saltiness. I like the texture when it just out from the oven and eat it when it is still piping hot. The muffin is not very salty at all but a bit dry and not the moist type. Anyway this is a good recipe, give it a try on savoury muffin today.

*Recipe source:
http://dailydelicious.blogspot.sg/2008/11/ham-and-cheese-muffin-im-sure-you-cant.html

Ingredient:

• 150gm cake flour
• 6gm baking powder
• 1 egg
• 30gm sugar
• 50gm unsalted butter (I change it to 37.5ml olive oil)
• 70ml milk
• Pinch of salt (I omitted)
• 3 slices of ham 
• 50gm cheddar cheese (I bought the ready cut into thin strip cheese pack)

Method:

1. Preheat the oven to 180°C.
2. Place the cupcake liners into the muffin pans.
3. Sift flour, baking powder and salt together, set aside.
4. Put the egg and sugar in a bowl and place the bowl over the pan of hot water.
5. With hand mixer beat the egg mixture until very light and fluffy.
6. Gently pour the milk into the egg mixture using spatula fold to combine, then add the oil and fold again.
7. Pour all the rest ingredients (flour mixture, ham and cheese), fold just until they incorporate (do not over mix).
8. Pour the batter into the ready muffin pan.
9. Bake for 25 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Raisin, Cranberry & Banana Muffin

Usually Muffin we bought from the store make contain lots of butter, milk which is quite a unhealthy snack/dessert. Suddenly I have a urge of making a batch of healthy muffin since is not easy to find healthy muffin from store make.

I source recipe from my books and change the ingredient myself to make some healthy muffin. On hands I have raisin, cranberry and banana. So I decided to combine the fruits and give it a try of the taste.

The texture and taste of this muffin is acceptable for me but I believe is not for those who are looking for a moist and fluffy muffin. The muffin is quite dry and coarse but a little bit chewy. At least I don't feel guilty after munch down this healthy muffin. ;)

Ingredient:

• 200gm wholemeal flour
• 75gm oatmeal 
• 1 tsp baking power
• 1 tsp ground cinnamon
• Pinch of salt
• 50gm brown sugar
• 2 tbsp of honey
• 1 tsp vanilla extract
• 70ml olive oil (Canola or Grape seed Oil can be used too)
• 150ml yogurt
• 1 large egg
• 1 medium banana
• 80gm cranberry
• 80gm raisin

Method:

1. Preheat the oven at 170°C. Line a 12-hole or 6-hole muffin tin with paper muffin cases.
2. Using the wire whisks (Hand whisks) and combine the flour, oatmeal, baking power, cinnamon, salt and brown sugar in a bowl. Add in the dry cranberry and raisin, mix to combine.
3. Whisk the honey, vanilla extract, oil, yogurt, egg and banana together. Pour into the dry ingredients and stir until all the ingredients are just incorporated.
4. Using the ice-cream scoops, scoops the mixture equally into the paper cases.
5. Bake for about 25 minutes or until insert a toothpick come out clean.
6. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.  

Chocolate Banana Muffin

I still remember LY told me she would like to have a chocolate banana muffin if i wanna bake something for her. Just nice my mum bring some ripe banana back from my grandma house but i short of chocolate chip so i when to the cold storage and bought it.

I always prefer going to cold storage to browse around the supermarket as they offer more variety of grocery product which i can't find in NTUC, Sheng Shiong or Giant. However i realise that cold storage is abit pricey than other competitor but they also have the product that i wanted. After all is still pretty good to shop in there.

I like how the muffin rise UP as can be seen from the picture. I was so happy when i saw my muffin rise, finally. My previous muffin is flat without rising at all even thought i did add in the baking power.

I added alot of chocolate chip and banana paste, although the muffin is not fluffy but i like the chewy and dense texture. Can hardly taste the banana but can taste the wonderful chocolate.

I gave 3 muffin to LY and de other 3 go into my stomach. Actually i only ate 2 and de half. Another half i gave to my mum to try.

Ingredients:

• 160gm Plain Flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup + 2 tbs Oil
• 80gm caster sugar
• 1 large egg
• 60ml milk
• 1/2 tsp vanilla extract
• 120gm ripe banana paste
• 60gm Chocolate chips (extra for topping on the muffin)

 Methods:

1. In a bowl remove the ripe banana skin and mash the banana into paste
2. In another bowl sift the flour, baking powder and salt together
3. Using an electric hand mixer, whisk the egg, gradually adding the sugar while beating. Continue beating while slowly pouring in the oil. Stir in the vanilla
4. Pour in 1/2 of the flour mixture and all banana paste into step 3, using a spatula to fold all the ingredient together
5. Pour in another remaining half of the flour mixture and milk, mix together
6. Pour in the chocolate chips into the batter and mix well. (make sure not to over mix)
7. Preheat the over to 180C and bake for 20 ~ 23 minute

Chocolate Muffin - Black & White

Need to try out my new oven, if there is any problem within the 7 days i can take back to Courts for exchange. So i decided to bake Muffin as i have try it before.

I can't believe i spend 3 hour making the muffin as my muffin tray allow 6 mold to bake at a times, perhaps i should buy a 12 mold tray next time. This time I choose the milk chocolate and white chocolate with almond. (I bought the wrong chocolate, should buy those chocolate for baking)

White choclate coat with almond

 

I pour the milk chocolate into 2 layer behind the batter before i send for baking.

I find the muffin is so dry and hard. *Fail 

My elder sister told me the muffin is a bit dry and not moist enough. *I totally agree.

My Dad will always support me even if the outcome result is not good but he will still try and said is nice without complaining.

*I got this recipe from Joyofbaking.com

Tip to note:

*Using oil makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour