I’m so in love with these muffins right now. They are packed with a variety of berries like strawberries, blueberries, blackberries, and raspberries.
If you are having
berry muffins, you would want to have lots of berries in each and every muffins right? This recipe will sure to satisfy you.
And with a generous amount of buttery crumble topping. This is to-die-for.
Bring it on your next potluck! Your friends will love it.
Mixed Berry Muffins
(1 ½ cups) 195 grams of plain flour 2 ½ tsp of baking powder 1/8 tsp. of salt (1/2 cup) 125 grams of white sugar (7 tbsp.) 100 grams of unsalted butter (2 tbsp.) 30 ml of vegetable oil 2 eggs 1 tsp vanilla extract (1/2 cup) 125 ml of milk 1 tbsp. of cornstarch (1 ½ cups) Mixture of different berries (6 tbsp.) 90 grams of melted butter (1 cup) 125 grams of plain flour (1/2 cup) 125 grams of packed light brown sugar Preheat oven to 180C or 160C fan-forced. To make your crumble, rub in melted butter with plain flour and brown sugar. Put it in your fridge while you make your batter. In another bowl, whisk together flour, baking powder and salt. Set them aside. In your stand mixer, cream together butter and sugar until light and fluffy on high speed. Turn your mixer to medium-low speed and add in oil. Add in vanilla extract Drizzle in eggs, one at a time Next, slowly stir in milk. Then, fold in dry ingredients on low speed until just combined. In a bowl, combine mixed berries and starch together. Fold it into the batter. Transfer into 12 muffin pan lined with paper liners. Finally, scatter over the crumble mix. Bake it in the oven for about 27 to 30 minutes. Let it cool completely. You may reheat it in toaster to get the crispy crumble. Add some cinnamon powder if you like.
I got my pants from bugis street. It was only $10!
Worth a buy.
I like the combination of blue and white. The blue pants have almost a purplish look.
The light blue and red stripes on the shirt really complement the pants well.
If you are a fan of chiffon cakes, I’m sure you will know what is
Hokkaido Chiffon Cupcake in Singapore and Malaysia This velvety soft cupcake filled with lovely creamy custard cream, is something you will dream of it. Fun fact: Hokkaido Chiffon Cupcake, also known as 北海道牛奶蛋糕, is not from Japan. It is actually originated in Singapore and Malaysia. There were two theories that why we named it, ‘Hokkaido Chiffon Cupcake’.
1) A chiffon cake that was made using Hokkaido Milk.
2) A cake that looks like a volcano that has a snow top and lava oozing out.
Either way, this concept was beautifully created in Singapore/Malaysia and became really popular ever since.
Looks good right? It is a must try recipe. A friend of mine, loves Hokkaido Chiffon Cupcake. She used to buy it every morning for breakfast. I am going to surprise her with some when I meet her!
Hokkaido Chiffon Cupcakes
75 grams of plain flour 35 grams of corn starch 1 tsp. of baking powder 1/8 tsp salt 65 grams of fine white sugar 1 ½ tsp of vanilla extract 3 egg yolks 60 ml of oil 60 ml of milk 3 egg whites 3/8 tsp vinegar/cream of tartar 65 grams of fine white sugar 180 ml of milk 2 egg yolks 3 tbsp. of fine white sugar 1 tsp. of corn starch 1 tbsp. of plain flour 1 tsp. of vanilla extract 120 ml of whipping cream 1 tbsp. of fine white sugar Icing sugar o make the cupcakes, Preheat oven to 170C or 150C fan-forced. Shift plain flour, corn starch, baking powder and salt together in a bowl. In another bowl, whisk egg yolks and sugar vigorously for a minute until pale and creamy. Drizzle in vanilla extract. Then, stir in milk and oil. Lastly, gradually spoon in flour mixture Set aside while we make our egg white mixture. In your mixer bowl, pour in egg whites and vinegar together. Whisk on high speed until frothy. Then gradually spoon in sugar and continue mixing until stiff peaks. To combine, fold in egg white mixture a dollop at a time. Transfer them into your square paper liners. Drop the pan to raise large air bubbles out. Bake it in the oven for 20 to 25 minutes. Let it cool while you make your filling. To make the custard, Heat up milk until just below boiling point. In a bowl, whisk egg yolks, sugar, corn starch, and plain flour vigorously for a minute until pale and creamy. Slowly add in half of your hot milk while whisking. Transfer your egg mixture back to the pot. Cook on medium-low heat whisking constantly until thickens. Shut off the heat and immediately transfer into a bowl. Add in vanilla extract. Cover it with a cling wrap, touching the custard and let it chill in the fridge. Once everything is cooled, whip whipping cream and sugar on high speed until stiff peaks. Throw in cooled custard and whisk on medium speed for another 20 to 30 seconds until combined. Transfer into a piping bag and pipe into the chiffon cakes. Dust with some icing sugar and serve.
VIDEO This entry was posted in All Recipes, Sweet Treats and tagged Cake, chiffon, Chiffon Cupcake, cupcake, custard cream, Hokkaido, hokkaido chiffon cupcake, Hokkaido cupcake, 北海道牛奶蛋糕 on . July 19, 2015
I participated in the
#AEOStyleMe contest by American Eagle Outfitters Singapore and was picked up as one of the winners. I was over the moon! I had been reading TypicalBen‘s blog for almost 2 years and finally got to meet him. So excited! I was so nervous! Knowing that there would a number of people coming, I had made some pastries over. But, too bad it was quite hard to eat and choose clothes at the same time, so I decided to just give Ben, Randy and Pei Shi instead. This event was for Ben to style us. I’m in love with checkered clothes. Hence, I told him to choose one for me as American Eagle Outfitters have a wide variety of checkered shirts for their Summer collection. Yay! It was really comfortable and airy!
I was wearing their Black Denim jeans too! The material was so soft!
Pei Shi and Randy were also there at that time! They were all so nice and sweet. Randy was a little sick at that time as I was told that they were photoshooting that whole afternoon. It was very sunny. Thus, he was really quiet.
Got to meet new friends too!
A group photo with everyone.
Thanks American Eagle Outfitters for organizing such memorable event. Visit their flagship store at VivoCity B1-06/07.
Do you know our Singapore Min Jiang Kueh? Or what the Malaysian called, Apam Balik?
This is something similar. Compared to ours (Sg and Msia), theirs are much thicker, much more filling, and much larger in size! It’s Indonesian-style. They call it,
You should totally try it out. If you have had been to Indonesia, I’m sure you have tried this. But if you have yet to, do not fair! Make yourself one! They are so easy to make.
Instead of just peanuts and sugar, they used a mixture of butter, chocolate, chopped peanuts and cheddar cheese. ‘Keju’ is what they named their cheese. I just like the word ‘Keju, keju’, so cute.
Martabak Manis (Indonesian Thick Pancake)
(2 cups) 250 grams of plain flour 1 tbsp. of baking powder ¼ tsp. of salt 1 tsp. of instant yeast 2 tbsp. + 1 tbsp. of sugar (1 ¼ cups) 310 grams of warm water 1 egg 1 tsp. vanilla extract Chocolate chips Butter Condensed milk Chopped peanuts Cheddar cheese In a jar, combine warm water, 2 tablespoon of sugar and instant yeast together. Let it sit for 10 minutes until bubbly. In a bowl, whisk together plain flour, baking powder and salt. Stir the rest of the ingredients including the yeast water and mix for a minute until smooth. Let it proof for an hour. Preheat and grease your 9 inch non-stick pan on low heat. Transfer your batter into the pan and swirl around to give the crispy edge. Once the edges start to dry out, sprinkle a tablespoon of sugar and cover with a lid. Cook on low heat for 10 minutes. After 10 minutes, immediately transfer into a cutting board. Spread a layer of softens butter. Sprinkle some chocolate chips, chopped peanuts. A light drizzle of condensed milk. And a good grating of cheddar cheese. Make an incision cut on the center and fold it into half. Slice them into half. Serve them in bite-sized pieces.
VIDEO I love crumble cake. And this is so berry-licious! Very Berry Crumble Cake. The fact that it is whole meal, it is awesome! Look at those baked berries! You can use a mixture of different berries, I used some strawberries, blackberries and raspberries.
Very Berry Crumble Cake
(1/4 cup) 65 grams of butter, soften 6 tbsp. of white sugar 1 egg 1 tsp. vanilla extract (1/4 cup) 65 ml of plain yogurt (1/2 cup) 65 grams of plain flour (3/4 cup) 100 grams of whole meal flour ½ tsp. of baking powder ¼ tsp. of baking soda 1/8 tsp. salt 2 cups of berries 2 tbsp. of white sugar 1 tsp. of corn starch (3 tbsp.) 45 grams of melted butter (1/2 cup) 65 grams of plain flour (1/4 cup) packed light brown sugar Preheat oven to 180C or 160C fan-forced. To make the filling, combine mixed berries, sugar and starch together. To make your crumble, rub in melted butter with plain flour and brown sugar. In another bowl, whisk together both flours, baking powder, baking soda and salt. Set them aside. In your stand mixer, cream together butter and sugar until light and fluffy on high speed. Add in vanilla extract Drizzle in an egg. Mix well. Next, stir in plain yogurt. Lastly, fold in dry ingredients on low speed until just combined. Transfer into a 7 inch square pan lined with parchment paper. Spread evenly. Add in your filling for the next layer. Finally, scatter over the crumble mix into your pan. Bake it in the oven for about 50 minutes. Let it cool, cut and serve. You may reheat it in toaster to get the crispy crumble. Use frozen berries If you like. Toast it in a toaster the next following day to get that crispy crumble
VIDEO This entry was posted in All Recipes, Sweet Treats and tagged berry, berry crumble cake, blackberry, blueberry, Cake, crumble, raspbery, Strawberry, Wholemeal on . July 8, 2015 Just classic Egg Mayo Sandwich…. But slightly healthier. Cut back some of the calories and saturated fats. Yet, still flavorful and creamy.
Switch half yogurt instead of mayonnaise. To make it even healthier, you also may omit egg yolks. However, I am not going to omit it as I love the rich flavor
Healthier Egg Mayo Sandwich
A classic low-fat yummy Egg Mayo Sandwich
3 eggs 1 tbsp. of mayonnaise 1 tbsp. of fat-free natural yogurt Good amount of pepper Salt season to taste Bring a pot of water with eggs to a boil and let it boil for 10 minutes. Immediately, drain of excess water and transfer boiled eggs into to a bowl of ice water for a minute to cool down. Crack and remove the shells. In a bowl, mash boiled eggs with a fork. Then, mix in your mayonnaise and yogurt. Season with pepper and salt. Remove the crust of the bread. (Optional) Spread a thin layer of soften butter onto the bread Then, add a good spoonful or two of egg mayo. You may want to add cheese. Serve.
VIDEO This is a easy refreshing drink that is great for Summer Party. It looks good if you have a glass jug pitcher. With your choice of your favorite carbonated drink (eg. Sprite or Club Soda etc), the fruits really bring out the fruity revitalizing of the whole drink and make it pleasantly satisfying. You can use a variety of fresh fruits you want. I used strawberries, blueberries, grapes, and mangos. It was really delicious! I like to make it extra special and adding some jelly topping to each cup and garnish them with mint leaves. Yummy! If you have missed any Summer Party series, please click here to get all the recipes.
Refreshing carbonated fruit punch
Choice of carbonated drink. (eg. Sprite or Club Soda) Fresh fruits Mint Jelly (eg. Agar Agar) Combine them together in a jar pitcher and serve them cool right away. Garish them with extra fruits and jelly. Refills can be made, just fill it up again.
VIDEO This entry was posted in All Recipes, Drinks, Summer Party and tagged drink, fruit, fruit punch, fruity, jelly, party, punch, summer, summer party on . July 1, 2015