Blueberry Muffins

One of my favourite blueberry muffins recipe is from: http://www.bearnakedfood.com/2015/09/11/best-blueberry-muffins/

I am following exactly from her recipe, with no modifications. I did a few rounds of it and it is always good :) Thanks Rachelle!

Ingredients:

2 cups (240 g) all-purpose flour

2 tsp baking powder

¾ tsp salt

2 large eggs (approx. 55 – 60 g each)

2 tsp vanilla extract

¾ cup (140 g) caster sugar – (original recipe calls for 200 g)

1 stick (115 g) unsalted butter – soften at room temperature

½ cup (120 ml) milk

2¼ cups (225 g) fresh blueberries

Topping:

2 tbsp raw sugar – sprinkle on top

Makes 12 muffins

Method: 

1. Preheat your oven to 190°C/375°F.

2. Lightly grease your muffin pan and line with 12 muffin liners. Grease the inside of your muffin liners as well.

3. Sift the flour, baking powder and salt together. Set aside.

4. In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.

5. Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined. The batter will look grainy at this point so don't be alarmed.

6. Add in ⅓ of the flour mixture and beat a low speed, follow by ⅓ of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.

7. Add in the blueberries and use a spatula to fold into the batter gently.

8. Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.

9. Sprinkle generous the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.

10. Let them cool in the pan for 10 mins before removing.

Mini Hasselback Potatoes

 

Ingredients:

Abt 10 pcs of small potatoes (can be more!)

2 tbsp melted butter

1 tsp olive oil

3 cloves garlic (minced)

Pinch of salt & black pepper

1 tbsp shredded mozzarella

Some finely chopped parsley

Method:

1. Preheat oven at 190 degree.

2. Make small slits in each potato.

3. Mix the butter, olive oil, and garlic. Brush them on the potatoes.

4. Sprinkle a pinch of salt & black pepper on each potato.

5. Bake for 20 mins, and brush more butter mixture and place the mozzarella on top.

6. Bake for another 20 mins, or more (if your potatoes are not so mini.)

7. Garnish with parsley. (which I hv forgotten to do it in this photo.)

Mrs SK Ng Butter Cake

I followed exactly from this link: https://wendyinkk.blogspot.com/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html

But somehow I can't share the link on facebook, so I will copy her recipe here:

Ingredients:

230gm butter (salted), softened (cool at 18-20C, not glossy)

200gm eggs, no shell (4 grade B eggs)

50gm + 150gm sugar

200gm self raising flour, sifted.

60ml milk

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

Method:

1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)

2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.

3. Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.

4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.

6. Pour batter into pan and level.

7. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)

*Note: I did step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.