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MUTIARA KITA

-"CINTA itu indah jika kita tahu menghargai"Cinta adalah kekuatan yg mampu mengubah duri jadi mawar mengubah cuka jadi anggur mengubah sedih jadi riang mengubah amarah jadi ramah mengubah musibah jadi muhibah.

Rabu, 15 Disember 2010

Muffin Oh Muffin

Hai kawan2....rasanya hari ni tak ada idea bagus nak kongsi bersama2. Apa kata untuk kali ini kita mencuba membuat muffin pulak. Muffin ni sebenarnya memang kesukaan anak2 kecil terutama anak2 saya. Cuma umminya yang ada perasaan "M" faham2 ajelah kalau ada "M" ni semua kerja tak menjadi. Tapi saya jamin diluar sana masih ramai teman2 yang mempunyai sifat rajin dan sentiasa ingin mecuba pelbagai resepi untuk santapan keluarga. Muffin ni sedap yummmm...yummmm...kalau dimakan di waktu petang bersama dengan secawan teh O. Orang kata emak mentua lalu kat belakangpun tak nampak kerana keasyikan dan keenakannya.

Untuk kali ini saya lampirkan beberapa resepi yang diperolehi dari luar sana yang boleh dipraktikan oleh kawan2. Sapa2 yang kurang pandai membaca dalam bahasa orang puteh boleh pi tengok kamus ye....saya malas nak translatekan ke BM...

Resepi pertama untuk cubaan teman2 kali ini adalah :

Banana Zucchini Muffins

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
2 eggs
1/3 cup yogurt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
2 bananas, mashed
1 small zucchini, grated and drained of excess water

Directions
Preheat oven to 400°. Line 12 muffins tins with paper liners.
Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
With an electric mixer, beat sugar and butter about one minute. Add eggs, one at a time and beat well. Add yogurt, cinnamon, nutmeg, vanilla, banana and zucchini and beat well. Add flour and mix just until combined.

Bake for 20 minutes or until a toothpick comes out clean.

 

Muffins – Cranberries, Pecans & Orange

Ingredients

(Makes about a dozen muffins with cupcake liner measuring 5cm in diameter by 3cm in height )

- 1 1/2 cups (190g) plain flour
- 1 1/2 eggs, beaten
- 1/2 tbsp baking powder
- 1 cup (225g) caster sugar
- grated zest of 1/2 unwaxed orange
- 40g pecans, finely chopped (set aside 10g)
- 50g cranberries (you can use fresh, frozen or dried), finely chopped (set aside 10g) – see cooking note 1
- 1/2 cup (125 ml) milk
- 65 gms butter, cut to small pieces and melted at room temperature
- icing sugar (for decoration – optional)

Directions
1. Sift flour, baking powder and sugar together, and mix well.

2. Add in milk, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.

3. Fold in the grated orange zest, raisins, 30g chopped pecans and 40g chopped cranberries into the mixture.

4. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled). Top with a small amount of chopped pecans and chopped cranberries.

5. Bake for roughly 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes on a wire rack. Use a sieve to dust icing sugar over the muffins to decorate if desired.

Strawberry Muffins


Ingredients

(Makes about 30 small muffins)


- 3 cups (375g) plain flour
- 3 eggs
- 1 tbsp baking powder
- 2 cups (450g) caster sugar
- 2 tsp vanilla essence/extract
- 1.5 cup diced strawberries
- 1 cup (250ml) milk
- 125 gms butter, cut to small pieces and melted at room temperature

Directions
1. Sift flour, baking powder and sugar together, and mix well.

2. Add in milk, eggs, vanilla essence and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.

3. Fold in the diced strawberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).

4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving.

Brown Sugar and Banana Muffins with Pecans:



1/2 cup of butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (2 large)
1 tsp cinnamon
1/4 cup buttermilk
1 tsp vanilla extract
1 1/4 cups of flour
1 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup toasted pecans, chopped*

Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.

In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.

Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.

*Note: To toast the pecans, simply put in a dry skillet and cook on low for a few minutes until the nuts are toasted.























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