Baking ~ Chocolate Chips Muffins

This is what my big boy always request for ~ Chocolate Chips Muffins!

Chocolate always not my cup of tea, just my big boy love it. So, not much comments, yet it still soft and yummy. Chocolate lovers will like it as my boy does.

As a mom of two, I mainly baking for kids, so I try not to use too much of chemicals and artificial ingredients, but organic raw materials instead. My cooking and baking always low in sugar, oil and salt. My kids have same taste bud as me too, they do not like sweet as well. If you are following my recipe and like the sweet taste, better add on some sugar (maybe around 30g - 50g).

We do not like sweet. If prefer sweet, can sprinkled some cinnamon-sugar on tops of the muffins before baking. Be careful do not burn the top of the muffins. OR may try other glazed to your favor.

For a nicer favor, may add in 1 tsp of vanilla essence into the wet ingredients. I would try to be more nature as usual.

As usual, most of the recipes on always start with ~ preheat the oven. But for me, I am a bit s~l~o~w, so I would like to take out all the ingredients, cool down to room temperature (if necessary) then measure the quantity as required first. After all these are done, then only I preheat my oven.

Chocolate Chips Muffins
Dry Ingredients: 2 cups (250g) self-raising flour 110g granulated sugar 2 tsp baking powder ¼ tsp salt 1 cup semi sweet chocolate chips	Wet Ingredients: ½ cup (120g) unsalted butter, melted and cooled 2 large eggs 2/3 cup (160ml) milk
(bake 12 regular muffins)

1. In a bigger bowl, mixed well the dry ingredients, fold in the chocolate chips at last.
2. In another bowl, whisk all the wet ingredients.  MUST mixed well!
3. Pour the wet ingredients into dry ingredients, gently fold in till moist, do not over mixed.

I had tried a few time to find out the best temperature and duration for my oven before I get the BEST results. The best for my cheap oven is 160^oC for 25-30 minutes. How about yours???

~Happy Baking~

Baking ~ Cranberry Muffins

Awaken at 530 in the morning by my little boy asking for my milk. Ya.... my 35 months little boy still breastfeeding. Aih... Since woke up, let's bake some fresh muffins for my family breakfast. Checked in the fridge... Checked what was available?? chocolate? hmm.... only my big boy like it, I do not like chocolate. Hmmm...  Cranberry! My favourite!!! OK, let's bake ~ Cranberry Muffins!

I ate three right after the photo taken, this cool boys were super moist! Add on with my favourite cranberry, Mmmmm..... superb!!! Had them together with a hot coffee, enjoying the morning breeze, sitting at the balcony, watching the moon, awaiting for the sunrise. Wow... Nice morning! All of lovers were still sleeping!

As a mom of two, I mainly baking for kids, so I try not to use too much of chemicals and artificial ingredients, but organic raw materials instead. My cooking and baking always low in sugar, oil and salt. My kids have same taste bud as me too, they do not like sweet as well. If you are following my recipe and like the sweet taste, better add on some sugar (maybe around 30g - 50g).

As usual, most of the recipes on always start with ~ preheat the oven. But for me, I am a bit s~l~o~w, so I would like to take out all the ingredients, cool down to room temperature (if necessary) then measure the quantity as required first. After all these are done, then only I preheat my oven.

Cranberry Muffins
Dry Ingredients: 2 ½ cups (320g) self-raising flour 130g granulated sugar ¼ tsp salt Zest of 1 lemon	Wet Ingredients: 1 cup (240ml) buttermilk 120ml oil 1 large egg 1 cup Cranberries
(bake 12 muffins)

1. In a bigger bowl, mixed well the dry ingredients.
2. In another bowl, whisk all the wet ingredients.  MUST mixed well!
3. Pour the wet ingredients into dry ingredients, gently fold in till moist, do not over mixed.

I had tried a few time to find out the best temperature and duration for my oven before I get the BEST results. The best for my cheap oven is 160^oC for 25-30 minutes. How about yours???

~Happy Baking~

Baking ~ Lemon Poppy Seed Muffins

When I was cooking for lunch this morning, found a leftover lemon in the fridge. An idea popped into my mind ~ Lemon Poppy Seed Muffins!

This really a extra soft & super yummy delicious muffins. Due to the citrus fruits, it really an open appetite for tea time to eat together with a cup of hot coffee of my favor. I love the texture and the tangy lemon flavor and addition of crunchy poppy seeds.

As a mom of two, I mainly baking for kids, so I try not to use too much of chemicals and artificial ingredients, but organic raw materials instead. My cooking and baking always low in sugar, oil and salt. My kids have same taste bud as me too, they do not like sweet as well. If you are following my recipe and like the sweet taste, better add on some sugar (maybe around 30g - 50g).

As usual, most of the recipes on always start with ~ preheat the oven. But for me, I am a bit s~l~o~w, so I would like to take out all the ingredients, cool down to room temperature (if necessary) then measure the quantity as required first. After all these are done, then only I preheat my oven.

Lemon Poppy Seed Muffins
Dry Ingredients: 2 cups (250g) self-raising flour 2 TBS poppy seeds ¼ tsp salt	Wet Ingredients: ½ cup (100g) unsalted butter 160g granulated sugar 2 large eggs Zest of 1 lemon 1 cup yogurt
(bake 12 muffins)

1. In a bigger bowl, mixed well the dry ingredients.
2. In another bowl, whisk room temperature butter till light, then add on sugar continue to whisk till light and fluffy.
3. Beat in the egg one by one till well mixed. MUST mixed well!
4. Add in zest of lemon and a cup of yogurt. I used normal Nestle plain yogurt. Mixed well again. Pour into 1, the dry ingredients, just moist, do not over mixed.

I had tried a few time to find out the best temperature and duration for my oven before I get the BEST results. The best for my cheap oven is 160^oC for 25-30 minutes. How about yours???

Oh ya...... I drizzle the top with ~Lemon Glaze~ once it is ready from the oven. This will enhance the lemon flavor of the muffins.

Lemon Glaze: 1 TBS lemon juice + 60g confectioners / icing sugar

~Happy Baking~