Filed under: muffins
Again, it was a complete success; and it is the 2nd type of muffins that my mother brought to the church. Honestly, I was hesitated to use this recipe because this is a very unhealthy muffins although they tastes unbelievably good. However, how can we exact something tasted good and healthy at the same time. The muffins were very soft and they look presentable as well. However, I donÂ’t have any plan to make these muffins for my family for the fact that there is too much butter involved.
Ingredients: (六個分量)
牛油 100克
糖 100克
雞蛋 2隻
自發粉 150克
雲呢拿香油 1/4匙
葡萄乾 50克 (I used chopped walnuts because nobody likesraisinse, right?)
Methods:
1. 將牛油及糖拌打至幼滑，逐個雞蛋加入，打至均勻。
2. 慢慢地加入已篩的自發粉，加入雲呢拿香油拌勻。
3. 將葡萄乾分於12個焗杯內，傾入麵糊，以180。c焗約10至15分鐘或至金黃色。
4. 將小蛋糕傾出，待涼片刻即成。
Reference: leisure-cat
Filed under: muffins
I could not be happier with result, it is by far my most satisfied cake, it was a SPONGE CAKE*. I actually made a pound cake version and a muffin version. This is one of the muffins that my mother brought to the church, and I was really proud of myself because it seemed everyone liked my muffins. the only complain for this cake is the cake would shrink a little bit after cooling down. And I still do not have any solution for this problem, i head that a cake shrinks when the center wasn’t fully cook, however, i don’t think this reason applies to this cake.
remarks: I later had a chance to try the honey cake from a Taiwan brand called IMEI, I finally knew the true meaning of a sponge cake. My honey cake cannot compare to IMEI’s at all, however, I still need to admitted that IMEI should use a better grade of honey (or find a way to get rid of the bitter flavor from the honey).
Ingredients: (8吋長方形模份量)
蛋 4個
糖 20克
蜂蜜 2湯匙
低筋麵粉 85克
沙拉油 2湯匙
鮮奶 2湯匙
他他粉 1/4茶匙
糖 50克
Methods:
1. 先用150度預熱焗爐。
2. 蛋黃加20克糖打成淡黃色，加入蜂蜜打至濃稠，加入鮮奶及沙拉油拌勻。
3. 將麵粉過篩，慢慢加入蛋黃糊中。
4. 蛋白打起加他他粉，再將50克糖分2次加入，打至企起。
5. 將蛋白糊分3次加入蛋黃糊中。
6. 模型鋪紙，裝模，即可烤焙 。
7. 以攝氏150度烤約40分鐘。
Reference: leisure-cat
Filed under: muffins
* butter + sugar + corns. what a perfect combination and you just can’t go wrong with this recipe. Something you know it’s gonna taste good without even making it. However, please watch out the calories, and don’t try this at home “too often”.
Ingredients: (12 pcs)
½ cup Butter
⅔ cup Sugar
¼ cup Honey
2 Eggs
½ teaspoon Salt
1 ½ cup All-purpose flour
¾ cup Yellow cornmeal
½ teaspoon Baking powder
½ cup Milk
¾ cup Frozen yellow corns
Methods:
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
3. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
4. This recipe yields 12 muffins.
Reference: fooddownunder.com
