The Opinionated Baker

Not all of us are made of sugar and spice

Archive for the ‘Muffins’ Category

The Day After Oat Muffins

with one comment

After two major celebration worthy holidays crammed back to back… my jeans do not fit happily. =( Today’s post will be another one of those healthy and yet tasty muffins that won’t add on to your guilt trip. I really shouldn’t have eaten that last piece of cadbury gold chocolate. Sigh. Or that extra slice of peaches and cream pie with Ben and Jerry’s ice-cream. MOPE. No help to it. At least these muffins are actually healthy and yummy.

It’s another year yet again, 2010 was whirlwind of coming of age incidents and exciting discoveries. I wonder what 2011 holds for us all. Will we finally discover aliens on mars? =O I shall write out a New Year Resolution for the Year 2011.

New Year Resolution for Miss 2011,

1. This year, I will not allow any major terrorist tragedy to occur during my reign.

2. There will be no death or destruction, wildfires and strange climate storms will cease.

3. There will be peace worldwide if only just for a year.

4. Greedy bankers and businessmen will find themselves plagued by mysterious bouts of guilt and conscience.

5. COE prices in Singapore will not go beyond 2K but all families will only be allowed one car. Rich families will have to sell their extra 8 ferraris (not like it does them any good on Singapore roads anyway) and donate the proceeds to an uncorrupt charity.

6. Charities will install mysterious robots who will whack the hands of corrupt people who try and misappropriate funds.

7. All children will be happy instead of being locked at home and made to finish assessment books.

8. Nobody would wish to divorce but couples will live together happily and resolve their differences through communication and compromise.

9. There will be no more gang attacks in Singapore, gang members who find themselves itching to do mischief will instead pick up baking.

10. Life will be good.

Read the rest of this entry »

Advertisements

Written by Musingsat

January 2, 2011 at 8:34 am

Posted in Breakfast, Healthy, Muffins, Oats

Multifunctional muffins!-Wholemeal Mocha Banana Chocolate Chip Muffins!

with 3 comments

I am a child from the generation of multifunctions… where phones can’t just be phones anymore but have to be able to take photos, film videos, host games and access the internet… Where cameras can connect directly to the printer or to the internet or anywhere…. and where muffins can’t just be one single flavour anymore…

I love my generation! Whee~!

I think that if you’ve read other posts in my blog, you’d have realized that i’m quite health conscious. (I need to fit into my jeans! Help!) But i also have a crippling weakness for sweet stuff and yummy food… It’s the balance that makes things fun!

Presenting the perfect yummy breakfast! Tastes unhealthy, but is actually pretty low fat and good for you! Awesome stuff.

Wholemeal Mocha Banana Chocolate Chip Muffins!

adapted from allrecipes.com (i made a few changes…)

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup wholemeal flour
  • 3/4 cup raw sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup extra light olive oil
  • 1/2 cup low fat milk with expresso dissolved into it (how much you put is really up to you! If you need a big kick at breakfast or a little kick)
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 3/4 cup semisweet chocolate chips

Directions

  1. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Mix well!
  2. In another bowl, combine the egg, oil, milk and vanilla.
  3. Dry ingredients into wet until just moistened. Don’t overmix or your muffins will be dry.
  4. Fold in bananas and chocolate chips.
  5. Fill greased or paper-lined muffin cups two-thirds full.
  6. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  7. Enjoy for breakfast!

(i gave in to the temptation and started eating even before i finished taking my photographs… oop)

Written by Musingsat

October 17, 2010 at 8:53 am

Acknowledging mortality- (Not) To die for Blueberry Muffins

with one comment

The last few months have been scary. Having almost lost two of the dearest people to me, mortality is looking oh so real. I still pray in the night, thanking God fervently for preserving their lives. Death is not something to take lightly…

So when I saw the title of this recipe, I was miffed. Blueberry muffins are definitely not something to die for… even in jest, we should not take the concept of mortality so lightly.

(NOT) To die for Blueberry Muffins

from allrecipes.com

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Crumb topping (i normally halve this. It’s too much too much!!!)

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. (Be careful not to overmix!!!) Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Written by Musingsat

July 22, 2010 at 5:18 am

Give me a break! -Coffee Break muffins

with 4 comments

It’s been a long while since I’ve blogged. Sigh. Renovating the house next week so the past few weeks have been about packing and finding good furniture to install… But I decided that today was break day, a good break from the tons of lighting fixtures and cupboards… and beds and ughhhhhh….

I managed to find Dorie Greenspan’s baking bible in the library the other day, so it seemed like a good idea to bake something from it. =) I would love to purchase the book, but due to space constrains (it’s REALLY big), the library is always the best alternative. Sigh. Someday someday… Anyone reading this post is highly encouraged to buy the book mostly because it contains an amazing lot of yummilicious looking recipes and… I’m scared to get sued for some copyright thing. Ahem. So yes, recipe below is taken from this book. Yay!

The muffin is a bit plain, so don’t bake it if you’re looking for a rich heavy muffin. I like it this way better because it isn’t quite so sinful and it is still delicious. If you prefer your desserts sweeter, you could probably add chocolate chips in or something to deepen the taste, but if you’re like me, just leave it as it is. 🙂

Coffee Break Muffins

Adapted from [Baking from my home to yours]

2 cups all purpose flour
1/3 cup sugar
1 Tbsp instant espresso powder (I’m a coffee snob so I used ground espresso beans. 🙂 )
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
1/3 cup packed brown sugar
1 cup strong coffee, cooled (For some strange reason, after brewing the coffee I ended up with less than 1 cup worth! So i topped up with about 1 Tbsp milk)
1 stick (8 Tbsp) unsalted butter, melted and cooled (I used half a cup of melted butter and half a cup of olive oil)
1 large egg
1/2 tsp pure vanilla extract (I will up this to 1tsp in the future because it didn’t seem like enough)

Preheat the oven to 400 degrees F. Fit 12 molds in a regular size muffin tin with paper cups.
In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, making sure there are no lumps.
In another bowl, stir together the coffee, butter, egg and vanilla until well combined. Pour the wet ingredients into the dry ingredients, stirring to combine. Do not over mix.
Divide the batter among the 12 cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.

Written by Musingsat

June 19, 2010 at 7:51 am

Posted in Breakfast, Muffins