♥ Black Truffle & Ricotta Poached Egg Muffin ♥

A good morning starts with a good breakfast, or brunch if it's a weekend.

Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.

A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?

I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Serve 1
You'll need:
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 egg
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste

How to make black truffle and ricotta poached egg muffin:

1. Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
2. Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
3. Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
4. Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.

With all my love <3

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♥ Cranberry Honey Corn Muffin ♥

Cornbread? Muffin?

These corn muffins are the mini version of cornbread. They are great breakfast to go with a smear of butter, jam or even yogurt.

In the recipe, I used whole milk but other percentage of fat-content may be substituted. The hint of honey brings a slight sweetness whilst Natvia helps to reduce the sugar calories. Make these and you'll love it!

Credits to Natvia!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
130g (1 cup) all purpose flour
120g (1 cup) cornmeal
100g (1/2 cup) Natvia
3 tsp baking powder
1/4 tsp salt
100g (1 cup) dried cranberries
1 egg
120g (1/2 cup) whole milk
120g (1/2 cup) honey
60g (1/4 cup) vegetable oil

How to make cranberry honey corn bread muffin:

1. Preheat oven to 200C. Grease muffin pan or line it with paper liners and set aside.
2. In a large mixing bowl, combine flour, cornmeal, Natvia, baking powder, salt and dried cranberries. Stir to mix well. 
3. In another bowl, whisk together egg, whole milk, honey and oil. Pour the wet into the dry ingredient.
4. Fold and mix gently using a spatula until well combined.
5. Divide batter evenly among prepared pan and bake for 15-20 minutes, until lightly browned on the edges and a toothpick inserted into center comes out clean.
6. Let cool for 5 minutes before removing from pan to cool completely.

With all my love <3

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♥ Pandoro Cheesecake Pudding ♥

Christmas is already over, but a Pandoro is still found at home.

Pandoro is a classic Italian yeast bread, sweet, golden, spongy and is very popular during Christmas or New Year times. It is very similar to a Panettone but without dried fruits. In the recipe, I added dried cranberries to bring back the panettone style, and how can you go wrong when they are baked with a cream cheese, egg and milk mixture? 

This is not a typical bread and butter pudding mix, but much more like a cheesecake pudding. And surely they are best to serve warm with a drizzle of vanilla custard during breakfast!

Credit to Natvia for keeping down our calorie intake.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Francesca at Fearless Kitchen.

Make 12 muffins
You'll need:
1 Classic Pandoro, cut into cubes
200g (1 cup) dried cranberries
250g (8oz) cream cheese
130g (2/3 cup) Natvia
2 eggs
1 tsp vanilla
240ml (1 cup) whole milk

How to make cream cheese bread pudding:

1. Preheat oven to 180 C. Arrange and divide pandoro pieces evenly among greased muffin tin. Sprinkle with dried cranberries.
2. In a large mixing bowl, beat cream cheese, Natvia, eggs and vanilla until well blended. Gradually add milk and mix to combine.
3. Pour cream cheese mixture over pandoro pieces. Let stand for 20 minutes.
4. Bake for 20-25 minutes or until golden brown and set in the center.
5. Serve warm, sprinkle with powdered sugar or drizzle of vanilla custard if desired. 

With all my love <3

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♥ Sugar Free Banana Bread Muffin ♥

Before getting into my sugar free cookie recipe, I decided to make a head start with a sugar free muffins. These banana muffins are moist, spongy and with hint of natural sweetness found from overripe bananas and applesauce, they are like mini banana bread. Perfect for a protein packed breakfast to go!

I love the way how the banana chips on top showcase banana as one of the ingredients in the muffins. However, it is optional and I bet a few walnut can also add some crunchiness to these mini breads. Oh and I tell you, this is a one-bowl recipe, so quick and easy!

Make 12 muffins
You'll need:
3 ripen bananas, mashed
1/2 cup applesauce
1/2 cup oil
1 egg
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
12 banana chips, for topping

How to make sugar free banana bread applesauce muffins:

1. Preheat oven to 180C. Line muffin tins with paper liners or grease muffin cases. Set aside.
2. In a bowl, combine flour, baking soda, cinnamon and salt. Stir well.
3. In a large mixing bowl, whisk together mashed banana, applesauce, oil, egg and vanilla. Add dry ingredients and stir until well combined.
4. Divide batter among muffin cases, top each with a banana chips. Bake them in preheated oven for 30-35 minutes, or until toothpick inserted into centre comes out clean.
5. Let cool and serve warm.

With all my love <3

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.

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♥ Green Tea Muffins ♥

Last but not least, let's make something back to basic with matcha green tea again. The little muffins are full of antioxidant, healthy Omega-3 fats and magnesium. All these should credit to the addition of green tea powder and the pumpkin seeds that I topped on them. And woohoo! They finally turn out green in colour, which is miserable why it didn't happen the same for my chiffon cake. 

It is pretty amazing to make this recipe within 30 minutes and pop them in the oven. They smells so "green tea" indeed. I am sure they will perfectly pair with a cup of matcha latte! I would highly recommend a soy milk green tea latte such as this! To add on, if you don't like pumpkin seeds, you can also top them with other nuts or seeds, such as sunflower.

Make 6 muffins
You'll need:
65ml vegetable oil
60g granulated sugar
1 egg
1 tsp vanilla
125g cake flour
2 tbsp matcha powder
1 tsp baking powder
1/4 tsp salt
100ml milk
1 tbsp pumpkin seeds for topping

How to make green tea muffins:

1. Preheat oven to 165C. Grease muffin pan or line it with cupcake liners, set aside.
2. In a bowl, sift flour, matcha powder, baking powder and salt.
3. In a large mixing bowl, beat oil, sugar, egg and vanilla together until well blended. Alternatively, add flour and milk. Mix after each addition until combined.
4. Divide batter evenly among muffin tins, sprinkle pumpkin seeds on top and bake in preheated oven for 20 minutes, or until toothpick inserted into center comes out clean.

With all my love <3

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♥ Lemon Poppy Seed Muffins ♥

In spite of lemons are not in season, it is not a bad idea to use up some poppy seeds at home for these little muffins. They are lemony and smells like a natural body mist. Try this easy recipe!

You'll need:

2/3 cup caster sugar

Zest and juice of 1 lemon

2 cup self-rising flour

3/4 cup plain yogurt

2 eggs

1 tsp vanilla

1/2 cup unsalted butter, melted and cooled

2 tbsps poppy seeds

blueberry jam for filling, optional

How to make lemon poppy seed muffins:

1. Preheat oven to 200C. Prepare muffin tray, line it with paper muffin cups.
2. In a large bowl, rub sugar and lemon zest together until moist and fragrant. Whisk in flour, set aside.
3. In a medium bowl, mix together plain yogurt, eggs, vanilla, melted butter. Add wet ingredient into the dry and stir until just combined. Fold in poppy seeds.
   (Don't worry if there are lumps in the batter, never overmix the batter.)
4. Divide batter evenly among muffin cups, fill with blueberry jam if using.
5.  Bake for 18-20 minutes or until the tops are golden and toothpick inserted into centre comes out clean. Transfer to wire rack to cool for 5 minutes and remove muffins from mold. 
6. Drizzle lemon glaze if desire. (1 cup powdered sugar + 1-2 tbsp lemon juice)

With all my love <3

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♥ Pumpkin Donut Muffins ♥

Who doesn't like donuts? And who doesn't like muffins? To continue the Fall recipe series, I combined both popular desserts into one, adding leftover pumpkin puree. They come out to be pumpkin donut muffins! I also added a swirl of caramel into part of the muffin to add extra ornaments. But don't worry, it is optional and you can even use sweet potato puree if you don't have pumpkin in hand or they are not in season. Don't miss this amazing treat!

Make 12

You'll need:

1/4 cup brown sugar
1/2 cup caster sugar
2 eggs
1/2 cup vegetable oil
2/3 cup whole milk
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

1/4 cup unsalted butter
1/2 cup raw sugar
1 teaspoon cinnamon

How to make pumpkin donut muffins:

1. Preheat oven to 180C. Prepare muffin tray, line with muffin cups.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In a medium bowl, add both sugar, eggs, oil milk and vanilla, mix to combine.
4. Pour the wet ingredients into the dry and mix until well incorporated.
5. Divide the batter among the 12 muffin liners. Bake for 25 minutes or until a toothpick inserted into centre comes out clean. Allow to cool for 5 minutes.
6. Meanwhile they are baking, melt butter in microwave and in a small shallow dish, mix together raw sugar and cinnamon. 
7. Brush tops of muffin with melted butter and dip into the cinnamon-sugar mixture.
8. Preferably serve warm.

With all my love <3

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♥ Brownie Cheesecake Mini Muffins ♥

 

Price in HK Dollar

Brownie and cheesecake are like long lasting friends. They grow separately without growing apart. I really enjoy having them both together and these teeny tiny mini muffins can definitely bring you to heaven!

• Only available in mini muffin size.
• Best to serve after microwaving 15 seconds or reheating in oven for 5 minutes.

Comment below, or email me to make an order now!

With all my love <3

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