chocolate chips muffin

8/8/2019 Chocolate Chips Muffin

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CHOCOLATE CHIPS MUFFIN

Muffin yang mudah, ringkas dan sedap dari "Noreen UK". Jumlah muffinbergantung pada saiz muffin cup yang digunakan, jika gunakan muffin cupseperti dalam gambar, kita boleh dapat lebih kurang 12 biji muffin...

Bahan Disatukan Dan Diayak:-250 g tepung gandum2 camca teh baking powder1/2 camca teh soda bicarbonate2 camca besar serbuk koko

Bahan Disatukan Dan Kacau Rata:-250 ml susu90 ml minyak sayur/jagung1 biji telur gred A1 camca teh esen vanilla

Bahan Lain:-175 g gula halus150 g chocolate chips50 g chocolate chips, utk hiasan

Cara membuatnya:-Dalam satu bekas, satukan bahan2 diayak bersama gula halus dan 150 gchocolate chips, gaul rata. Tuang bahan2 yang dikacau rata dan gaul hinggsemua sebati dan mesra.Sudukan bancuhan muffin tadi ke dalam muffin cup 3/4 penuh dan hias dgntaburan coklat chips, buat hingga siapBakar dalam oven pada suhu 180Cm selama 18 - 20 minit. Sejukkan sebelumdihidangkan. Sesuai untuk minum petang bersama keluarga...

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FLUFFY BANANA CUP CAKE

Fluffy Banana Cup Cake...memang lembut dan gebu u!!!

Bahan-Bahannya:- (Mat buat 1/2 dari adunan dibawah)120 g tepung halus/tepung gandum*

1/2 camca teh baking powder*1/4 camca teh soda bicarbonate*(*disatukan dan diayak)4 biji telur gred A120 g pisang, dilecek (mat guna pisang emas)120 g gula halus1/2 camca besar ovallate85 g mentega cair50 g kacang walnut, dicincang kasar

Cara membuatnya:-Satukan gula dengan ovallate, pukul hingga sebati dengan gula. Masukkantelur dan putar pada kelajuan tinggi hingga adunan kembang dan gebu.Masukkan tepung sedikit demi sedikit, gunakan speed sederhana. Kemudianmasukkan pisang lecek dan diakhiri dengan mentega cair. Gaul hinggasemua rata dan sebati.Masukkan cincangan kacang walnut dan gaul rata, sudukan ke dalam papercup hingga hampir penuh. Bakar dalam oven yang telah dipanaskan padasuhu 180C, selama 20 minit. Keluarkan dari oven bila masak dan sejukkanatas jaringan...Boleh dihidangkan bersama teh untuk minum petang...CHIFFON KAYA ROLL

Chiffon Kaya Roll....memang lembut, sesuai sangat untuk orang yang gigi kurang macam pakcik ni....bukansaja lembut, tapi nak membuatnya pun mudah. Kalau nak gantikan kaya tu dengan butter cream atau jem,semua boleh. Memandangkan mat dan seisi rumah tak gemar krim, jadi mat sapu jelah dengan serikaya.....Bolehlah mencuba kalau ada masa terluang yeaa.....

Bahan A:-5 kuning telur (guna telur gred A)50 g gula halus50 ml minyak jagung50 ml santan (boleh guna susu)110 g tepung gandum*1/2 camca teh baking powder*(*disatukan dan diayak)1 camca teh pandan pasteSecubit garamBahan B:-5 putih telur100 g gula halus1/4 camca teh cream of tartarBahan C:-Serikaya secukupnya (kurang lebih 3 - 4 camca besar) atau butter cream.

Cara membuatnya:-Panaskan oven pada suhu 175C, lenser tin swiss roll dengan mentega danalas dasar tin dengan kertas minyak. Ketepikan.

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Satukan semua bahan2 A dalam satu bekas dan kacau dengan wisk hinggasemua sebati dan berkrim. Ketepikan.Putar putih telur bersama cream of tartar. Masukkan gula sedikit demi sedikitsambil terus memutar pada kelajuan tinggi hingga menjadi meringue (kentaldan bila dicuit, tanduk yang terhasil tegak dan tidak jatuh).Gaul no. 3 ke dalam adunan no. 2. Gaul dengan kaedah kaup balik hingga

sebati. Tuang dalam tin tadi dan bakar 20 minit. Bila masak serta mertakeluarkan dari oven dan keluarkan kek. Sejukkan atas jaringan.Siapkan sekeping aluminium foil, dan letakkan kek tadi. Sapu dengan serikaya atau butter cream dan gulung kemas dan ketat sedikit. Simpan dalampeti sejuk 1 - 2 jam, sebelum dipotong untuk hidangan....SelamatMencuba!!!!

STRAWBERRY MUFFIN Dah lama tak buat muffin, macam rindu pulak. Semalam mat ke satu kedai menjual bahan baking dan

ternampak strawberry filling, jadi sambar leer satu bekas. Tapi masa buat pusingan ke dua, mat sambarlagi kiwi filling dan manggo filling...Tamakkan?..Apa boleh buat jenis "mata keranjang" nie payah sikit.

Bahan-Bahannya:- (Mat buat 1/2 dari adunan dibawah, dapat 15 biji muffin)170 g mentega170 g gula halus (castor sugar)4 biji telur gred A (berat kurang lebih 60g sebiji)350 g tepung gandum*20 g baking powder*(*disatukan dan diayak)160 ml susu segar1 camca teh esen vanillaStrawberry filling secukupnya (atau guna apa filling kegemaran)

Bahan Hiasan:-100 g coklat berperisa strawberry, dicairkan secara double-boiler (tapigunakan api paling perlahan dan biar mangkuk sederhana panas untukmengelakkan coklat bertukar warna...Tips dari Ho Ah Lin @ Chef Nor ZailinaNordin...terima kasih!!)

Cara membuatnya:-Panaskan oven pasa suhu 175C. Putar mentega dengan gula hingga putih,masukkan telur satu persatu sambil terus memutar hingga kembang dangebu.Masukkan esen vanilla dan putar. Perlahankan speed dan masukkan tepungberselang seli dengan susu segar tadi hingga habis. Gaul rata.Sudukan adunan ke dalam mangkuk muffin 1/2 penuh. Sudukan 1/2 camcateh strawberry filling dan sudukan sedikit lagi adunan untuk menutupi filling

tadi. Isi hingga 3/4 penuh. Buat hingga siap dan bakar selama 20 minithingga kuning keemasan.Keluarkan dari oven dan sejukkan atas jaringan hingga betul2 sejuk sebelumdihias dengan coklat berperisa strawberry (jika suka).

COCOPANDAN CAKE

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Sebenarnya mat dah lama simpan resipi ni, cuma nak buat tu rasamalas....jadi semalam mat cuba lah buat...rasa dia sedap....macam rasacandy kelapa kawin dengan kek chiffon....macam mana pulak tu ek?..sendirirasa baru tau lah ye....maklumlah tekak manusia ni kan lain2 citarasa....

Bahan A:-

1 cawan susu segar*1/2 cawan kelapa kering*(*rendam 1 jam)125 g mentega1/2 cawan gula halus (gula kastor)2 kuning telur (gunakan telur gred A)1 3/4 cawan self raising flour (tepung berserbuk penaik), diayak1 camca teh pandan paste

Bahan B:-2 putih telur1/2 camca teh cream of tartar1/4 cawan gula halus

Cara membuatnya:-Pukul mentega dan gula hingga putih, masukkan kuning telur satu persatusambil terus memukul hingga gebu. Masukkan pandan paste dan terusmemukul. Perlahankan speed dan masukkan tepung selang-seli dengankelapa tadi hingga habis. Kacau rata.Dalam mangkuk lain, pukul putih telur dengn cream of tartar hinggakembang, masukkan gula dan terus memukul hingga putih telur bertanduk.Gaul putih telur ke dalam adunan kek secara kaup balik, gaul hingga rata.

Tuang dalam acuan berukuran 14cm x 21cm. Bakar dalam oven yg telahdipanaskan pada suhu 160C, selama 55 minit hingga 1 jam...

TRIO MARBLE CAKE

Kek yang lembut, gebu dan boleh dipelbagaikan citarasanya, sebenarnya resipi kek marble trio ni dahlama ada kat MyResipi..cuma mat jarang buat, kali terkahir buat masa raya hari tu, tapi tak sempat nak

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tangkap gambar dan letak kat sini, jadi hari ni mat dgn ikhlas hati buat dan letak kat "dapur" peribadi matnie....jom lah kita buat ramai2!!!!

2 butir telur125 ml susu tawar cair80 g mentega/margarine, lelehkan

100 g gula pasirBahan-Bahannya:-300 g mentega280 g tepung halus (tempunggandum pun ok)*1 camca teh baking powder*1 camca besar susutepung*(*disatukan, gaul dan ayak)5 biji telur gred A (berat kurang lebih60g sebiji)

Isi, Aduk Rata:100 g manisan ceri/ceri segar,

potong-potong

4 sdm sirup coco pandan warnamerah

60 g selai stroberi

250 g gula halus1 camca besar Ovallate30 g gliserin

20 g air1/2 camca teh esen vanilla1/2 camca teh strawberry emulco1 camca teh chocolate emulco

Cara membuatnya:-Directions:Kocok telur dan gula pasir selama 3 menit menggunakan mixer kecepatansedang (gigi 2). Masukkan campuran tepung ke dalam kocokan telur. Aduk

rata. Tuang susu tawar cair dan mentega cair. Aduk menggunakan spatula plastik

atau sendok kayu hingga tercampur rata.Siapkan cetakan muffin yang telah di beri cup kertas. Tuang adonan ke

dalam cetakan muffin. Isi dengan potongan ceri dan selai stroberi. Tutup lagiadonan hingga cetakan hampir penuh. Lakukan hingga adonan habis.

Panggang dalam oven bertemperatur 170 derajat celcius selama 20 menitatau hingga kue matang dan berwarna kuning kecokelatan. Angkat.

Hidangkan hangat.

Pandan Muffins

Ingredients:

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removing from oven. Use a sharp knife to loosen the edge and lift it up.Cheese cake will be wobbly when hot and leave it to cool to let it set. Chill in

the fridge.When cooled, grated some chocolate on top and serve.

Brandy chocolate cupcake with chocolate mirror icing

Ingredients:130 gm. Butter - diced120 gm. castor sugar

120 gm. Self-raising flour10 gm. cocoa powder

3 Eggs (Large )1 Tbsp. Milk

30 gm. walnuts - crushed finely1 Tbsp. Brandy

2 Tbsp. fresh orange juice1/2 tsp. Vanilla essence

a pinch of salt

Method:(1) Sift the self raising flour, salt and

Chocolate Mirror Icing:60 gm. sugar

20 gm. cocoa powder - sifted80 gm. liquid glucose or corn syrup

2 Tbsp. Water50 gm. chopped chocolate

50 gm. butter1/2 tsp. vanilla essence

a pinch of salt

Chocolate mirror icing:(1) Place sugar, cocoa powder ,

glucose and water in a non-stick potand cook over low heat, stirringcontinously to prevent burning.

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cocoa powder together.(2) Beat butter and sugar untilcreamy. Add in vanilla essence.

(3) Add in eggs one at a time till wellmixed. Add in orange juice.

(4) Fold in sifted flour, milk and

brandy.(5) Mix in chopped walnuts.

(6) Spoon into muffin pans lined withpaper cups.

(7) Bake at 175C for 20 mins. or untilskewer inserted into the centre of cup

cakes comes out clean.(8) Remove from oven and leave it to

cool.

(2) Remove from heat, add in meltedchocolate and stir till smooth.

(3) Stir in butter, essence and saltand continue to stir until smooth.

(4) Pour the mirror icing immediatelyas it will set because of the glucose.

(5) Decorate with roasted almondflakes and cherries.

Tiramisu Cup Cakes

Ingredients for cup cakes:4 large eggs

120 gm. castor sugar90 gm. Self raising flour

Ingredients for coffee syrup: Mixthem together.

100 ml. boiling hot water60 gm. sugar

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30 gm. cocoa powder3 Tbsp. corn oil

Ingredients for cream cheeseicing:

125 gm. cream cheese1 1/2 Tbsp. icing sugar1 Tbsp. Kahlua

80 gm. whipped cream

1 Tbsp. Instant coffee granules1 1/2 Tbsp. Kahlua or Tia Maria

For dusting: cocoa powder andsome coffee seeds for decoration

Method:(1) Whisk eggs and sugar till thick and creamy.

(2) Sift self raising flour and cocoa powder together and add into theeggs mixture.

(3) Pour in cornoil and gently fold it till well mixed.(4) Pour into prepared paper cups in muffin pans and bake at 180c for

about 20 to 25 mins. or till skewer inserted comes out clean.

(5) Leave it cool on wire rack.(6) Cream cream cheese and icing sugar till creamy. Add in kahlua and

then fold in whipped cream.(7) Brush cupcakes with coffee syrup and then pipe cream cheese

rosettes on top.(8) Sieve some cocoa powder on top of rosettes and decorate with

coffee seeds.

Chocolate Almond Cupcake with chocolate icing

Ingredients:

100 gm. Butter80 gm. castor sugar

1/4 tsp. salt60 gm. superfine flour1 tsp. baking powder

1/2 tsp. bicarbonate of soda40 gm. breadcrumbs

60 gm. dark chocolate - melted3 nos. eggs

80 gm. ground almonds

Chocolate icing:100 gm. dark chocolate - melted

30 gm. butter1/2 Tbsp. fresh milk

Method:(1) Beat butter and sugar till creamy.

(2) Add in egg yolks, melted chocolate and stir till combined.

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(3) Fold in flour, breadcrumbs, baking powder and bicarbonate of Sodaand mix thoroughly.

(4) Whisk egg white till stiff, then fold into the egg yolk mixture.(5) Scoop into muffin cups or paper cups in muffin pan and bake at

175C for about 25 mins. or till cooked.

(6) Remove from muffin pan and leave to cool on wire rack.

Chocolate icing:

Melt chocolate over simmering water till chocolate melts. Remove fromheat, add in butter and milk and stir till smooth. Pipe onto muffin cups

and decorate muffins as desired.

Eggnog cupcakes

Ingredients:190 gm. Butter160 gm. sugar

2 eggs1 tsp. Bailey's coffee or Rum

1/2 tsp. Vanilla Essence1/2 tsp. almond essence

190 gm. cake flour1/2 tsp. Baking powder1/8 tsp. ground nutmeg

1/4 tsp. ground cinnamon1/4 tsp. salt

125 gm. egg nog

Method:

(1) Cream butter and sugar till creamy.(2) Add in eggs one at a time and beat well after each addition.

(3) Add the bailey's coffee, almond essence and vanilla essence.(4) In a separate bowl, mix together the flour, baking powder, nutmeg,cinnamon powder and salt.

(5) Add the flour mixture into the butter mixture, alternating withportions of the eggnog. Mix well.

(6) Scoop mixture into prepared paper cups , three quarter way andbake at 180C for about 20 mins. or till skewer inserted comes out

clean.

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http://auntyyochana.blogspot.com/2006/12/eggnog-cupcakes_31.html



(7) Decorate cupcakes with some fresh cream, some decorations andsieve some cocoa powder over it.

Eversoft Ginger and Spice

Ingredients:100 gm. Cake flour

30 gm. Self-raising flour1/2 tsp. Bicarbonate of soda

1 tsp. Ground ginger1/4 tsp. cinnamon powder

1/4 tsp. Mixed spice90 gm. castor sugar

1 large egg1/2 cup milk

60 gm. butter100 gm. Treacle

20 gm. golden syrup30 gm. chopped candied ginger - for sprinkling

Some sesame seeds for sprinkling on top

Method:(1) Sift plain flour, self-raising flour, bicarbonate of soda, ground

ginger, cinnamon powder and mixed spice into a large mixing bowl andstir in the sugar.

(2) Whisk eggs and milk together.(3) Put butter, treacle and golden syrup together and microwave tillbutter melts and stir till evenly mixed.

(4) Pour liquid mixture into dry mixture and mix evenly. Mixture isrunny.

(5) Spoon mixture into 10 paper cups. Sprinkle sesame seeds andchopped ginger on top and bake at 180C for about 20 mins. or till

cupcakes are cooked.(6) Cool on wire rack before serving.

**Recipe adapted from the book "Tempt"

Pandan Chiffon Cupcakes

Ingredients:80 gm. cake flour

1/4 tsp. baking powder3 nos. Large eggs

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75 gm. sugar1/8 tsp. cream of tartar

30 gm. santan or box type coconut cream35 gm. pandan juice

1 Tbsp. cornoil

1 Tbsp. evaporated milka drop of green colouring (optional)

Method:(1) Whisk egg white and then pour in sugar gradually and continue to

beat till thick.(2) In another mixing bowl, whisk egg yolks lightly with a hand whisk

and then pour into the beating egg white.(3) Pour the liquid ingredients (coconut milk ,green colouring,

evaported milk and cornoil), in a slow steady stream into the eggmixture and still beating at the same time.

(4) Fold in sifted cake flour and baking powder in batches.(5) Spoon mixture into paper cups and bake at 175C for about 20 mins

or till golden brown.(6) Remove from oven and leave to cool on a wire rack.

Chocolate chip muffins

Ingredients:280 gm. Self raising flour

1 no. large egg120 sugar

1/2 tsp. salt180 gm. butter

100 gm. milk or buttermilk1 tsp. Vanilla Essence

120 gm. chopped dark chocolate

Method:(1) Sift self-raising flour into a mixing bowl.(2) Add in butter and rub with fingertips till it resembles breadcrumbs.

(3) Add in sugar , salt and mix well.(3) Mix wet ingredients together: egg, milk, vanilla essence and add

into dry ingredients. Stir lightly. Do not overmix.(4) Add in chopped dark chocolate and stir lightly and scoop batter intopaper cups - 3/4 full and bake at 200C for about 20 mins. till golden or

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till skewer inserted comes out clean.(5) Remove from oven and cooled....before serving.

Fresh Blueberry Muffins

Ingredients:100 gm. sugar100 gm. Butter

2 nos. eggs120 ml. Buttermilk or Fresh milk

220 gm. Cake flour65 gm. Egg white

10 gm. Baking powder, sifted together with the cake flour

100 gm. Fresh Blueberries

Method:

(1) Beat butter and sugar till smooth and creamy.(2) Add in eggs one at a time, followed by buttermilk or milk.

(3) Fold in flour mixture, don't overfold.(4) Whisk egg white till soft peak and fold into mixture. Be careful not

to overwork this batter.(5) Throw in fresh blueberries and lightly fold.

(6) Scoop into paper cups in muffin pan and bake at 180C for about 20min.s or till skewer inserted comes out clean.

(7) Remove from oven and leave it to cool on a wire rack.

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Brownie Muffins

Recipe by Stefanie.

125g butter150g 70% cocoa solids chocolate

(like Lindt) OR Van HoutenCooking Chocolate200g brown sugar

pinch of salt3 eggs

1 tsp vanilla extract

1 tbsp rum, Tia Maria,Baileys orKahlua

1/2 tsp baking powder1/2 tsp baking soda

150g plain flour3 tsp cocoa powder

chocolate chips for scattering

HOW:Roughly chop up butter and chocolate and microwave to melt, OR sit ina large (heat-proof) bowl over a pan of simmering water and stir to

melt.Stir in salt and sugar.Stir in vanilla, eggs and rum,beat lightly to mix.Preheat oven to 180C.

Sift in rising agents,flour and cocoa,stir to combine. Scatter 1 tspchocolate chips in your liners,then half fill with the batter. Do not betempted to fill more!Scatter 1 tsp more chocolate chips overtop,bake for 20 to 25 minutesor until risen,springy and an inserted toothpick comes out with moistcrumbs clinging to it.

If there is wet batter,bake a while more but monitor closely. Because if it comes out dry,you have overbaked it.Cool a while before enjoying it warm. This keeps well for a few days without refrigeration. You can add a variation of chopped nuts or orange zest.If you want to use cupcake liners which are smaller,start testing after12 minutes.

New year Dried Longan and Red Datescupcakes

Ingredients:50 gm. Egg Yolk

2 gm. Salt30 gm. brown sugar

50 gm. cornoil150 gm. cake flour (original recipe is only 100 gm.)

100 gm. Orange Juice

http://auntyyochana.blogspot.com/2007/02/brownie-muffins.html

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about 20 to 25 mins. or until muffins are risen and golden.(5) Serve warm or at room temperature.

Marshmallow, Choc & Cola Muffins

Ingredients:

250 gm. self-raising flour2 Tbsp. cocoa powder

1 tsp. baking powder1/8 tsp. salt

130 gm. caster sugar1 egg - lightly beaten

6 Tbsp. corn oil150 ml. coca-cola

80 gm. mini marshmallows

Method:(1) Mix the flour, cocoa powder, baking powder, salt and sugar in a

large mixing bowl.

(2) In a separate mixing bowl, mix together the egg and cornoil. Mixthoroughly , then add in coca-cola and mix till even.

(3) Pour the cola mixture into the flour mixture and mix briefly until just combined.

(4) Spoon a large spoonful of batter into muffins cups, then add 3 or 4mini marshamallow in the centre then top up with another spoon of

batter. Spoon remaining batter and divide equally.(5) Bake at 190C for about 20 to 25 mins. or until well risen and firm to

the touch.(6) Cook in the tin for 5 mins. before turning out onto a wire rack.

(7) Serve warm or cold.

Fresh Figs, tim tam and walnuts muffins

Ingredients:

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Method:(1) Line muffin pan with paper cups.

(2) Sift cake flour with baking powder and bicarbonate of soda.(3) Cream butter and sugar until light.

(4) Add in melted chocolate and eggs.(5) Fold in sifted flour and salt alternately with milk.(6) Fold in maltesers lightly and scoop mixture into prepared paper

cups.(7) Bake at 175C for about 25 mins.

Neapolitan Cakes

Marbled buttercake:125 gm. Butter

1/2 tsp. Vanilla essence150 gm. caster sugar

2 eggs

190 gm. Self-raising flour80 ml. fresh milkpink food colour or strawberry

emulco/paste1 Tbsp. Cocoa powder + 1 Tbsp.

Hot water

Butter Cream:125 gm. butter

240 gm. icing sugar2 Tbsp. milk

pink food colouring

1 tsp. chocolate paste

Method:(1) Cream butter, vanilla essence and sugar till creamy and light. Add

in eggs one at a time and mix till well combined.(2) Add in self-raising flour alternately with milk and then divide

mixture equally among 3 bowls. Tint one mixture pink, one chocolate

and the other plain.(3) Drop alternate spoonfuls of the three mixtures into paper cups. Pulla skewer backwards and forwards through mixtures for a marbled

effect, smooth surface.(4) Bake at 175c for about 20 to 25 mins. or till cooked.

(5) To make butter cream - beat butter and sugar till white andcreamy. Add in milk and mix till well combined.

(6) Divide butter cream into 3 portions. Colour one pink, one chocolate

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and the other plain.(7) Pipe butter cream onto cooled cupcakes to your desired pattern.

(8) Serve.

Tiramisu Cupcake

Ingredients:Vanilla buttercake:

90 gm. butter - softened1/2 tsp. vanilla essence100 gm. castor sugar

2 eggs150 gm. self-raising flour

2 Tbsp. UHT milk

Decorations: 50 gm. dark cookingchocolate - grated finely

Mascarpone Cream:250 gm. mascarpone cheese

40 gm. icing sugar1 Tbsp. Marsala wine or Kahlua

coffee liquer180 gm. whipped cream

Coffee syrup:1 tbsp. instant coffee granules

80 ml. boiling water2 Tbsp. marsala wine or kahlua

coffee liquerMethod:

(1) For cupcakes: Cream butter, vanilla essence and sugar till creamy.Add in eggs, flour and milk and mix on low speed until ingredients are

just combined. Increase speed to medium, beat until mixture ischanged to a paler colour. Spoon miture into muffin pan with paper

cups.(2) Bake at 175C for about 20 mins. Turn cakes onto wire rack to cool.

(3) To make mascarpone cream: Combine mascarpone, sifted icingsugar and wine into small bowl and then fold in whipped cream. Note: Iadded in some coffee paste to make it a more fragrant coffee taste.

(4) For coffee syrup: Combine coffee, the water and wine in a bowl andcool.

(5) Remove paper cups from cakes. Cut each cake horizontally intofour slices. Brush each slice of cake with coffee syrup. Join cake slices

with mascarpone cream.(6) Spread top of cakes with mascarpone cream and then sprinkle with

grated chocolate. Refrigerate till set before serving.

Black Forest Cakes

Ingredients:425 gm. can pitted cherries in

syrup165 gm. butter

100 gm dark chocolate - chopped

For decorations:160 ml. whipped cream

2 teaspoons cherry brandy100 gm. dark chocolate

http://auntyyochana.blogspot.com/2007/04/tiramisu-cupcakes.html

http://auntyyochana.blogspot.com/2007/03/black-forest-cakes.html

http://auntyyochana.blogspot.com/2007/04/tiramisu-cupcakes.html

http://auntyyochana.blogspot.com/2007/03/black-forest-cakes.html



coarsely130 gm. sugar

60 ml. cherry brandy or cherryliquer

150 gm. plain flour

6 Tbsp. self-raising flour2 Tbsp. cocoa powder1 egg

Method:(1) Drain cherries, reserve syrup. Process 110 gm. cherries with 125 of

the cherry syrup until fine. Halve remaining cherries, reserve fordecorating cakes. Discard remaining syrup.

(2) Combine butter, chocolate, sugar, brandy and cherry puree in asmall saucepan, stir over low heat until chocolate is melted. Leave

aside to cool for about 15 mins.(3) Sift flours and cocoa into a big mixing bowl.

(4) Whisk egg into melted butter mixture and then pour into flourmixture and stir till combined.

(5) Spoon into paper cups and bake at 175C for about 25 mins. or tillcake is cooked.

(6) Leave onto wire rack to cool. Brush cake with some cherry brandy.(7) Top cakes with remaining cherries and whipped cream. Using a

grater, grate some chocolate shavings on top of the cream andcherries.

Corniest Corn Muffins

Ingredients:1 cup Plain flour

1 cup yellow cornmeal6 tbsp. sugar

2 1/2 tsp. baking powder1/4 tsp. baking soda

pinch of nutmeg - grated

1/2 tsp. salt1 cup Buttermilk3 tbsp. melted butter

3 tbsp. cornoil1 large egg

1 large egg yolk1 cup corn kernels (add up to 1/3 more of you like)

http://auntyyochana.blogspot.com/2007/05/corniest-corn-muffins.html

http://auntyyochana.blogspot.com/2007/05/corniest-corn-muffins.html



Method:(1) Prepare a 12 mould muffin pan.

(2) Whisk flour, cornmeal, sugar, baking powder, baking soda, salt andgrated nutmeg.

(3) In another bowl, whisk buttermilk, melted butter, cornoil, egg and

yolk together until well blended.(4) Pour liquid ingredients into dry ingredients and stir with a spatulatill just blended. Batter will be lumpy and that's just the way it should

be.(5) Stir in corn kernels.

(6) Spoon batter evenly among the muffin cups.(7) Bake for 20 mins. or until cooked.

(8) Transfer the pan to a rack and cool for 5 mins. before carefullyremoving each muffin from its mould.

**Recipe adapted from the book "BAKING"

Pukul mentega hingga kembang dan putih, masukkan tepung yang telahdiayak tadi sedikit demi sedikit hingga habis, gaul rata. Ketepikan.Dalam mixing bowl yang bersih dan kering, masukkan telur, gula danovallate. Pukul dengan kelajuan tinggi hingga adunan kembang dan pekatseperti adunan baulu. Perlahankan speed dan masukkan adunan no.1 sedikitdemi sedikit hingga habis. Gaul hingga semua sebati.Kemudian masukkan air dan gliserin dan gaul hingga semua sebati. Bahagiadunan kepada 3 bahagian yang sama banyak. Satu bahagian dimasukkanesen vanilla, satu lagi dengan strawberry emulco dan satu lagi dengan coklatemulco. Gaul hingga sebati.Dalam bekas berukuran ( 8 x 8 x 3 ) inci, (tapi dalam gambar mat guna acuan

bulat berlubang tengah, acuan yang orang guna untuk buat kuih bingka).Lenser acuan dengan mentega dan alas dasar dengan kertas. Masukkansetiap adunan berselang-seli hingga habis dan buat beberapa pusinganmenggunakan chop stick.Hentak tin 2 - 3 kali dan bakar dalam oven yang telah dipanaskan pada suhu170C selama 35 - 40 minit. Sejukkan kek 5 minit sebelum dikeluarkan daritin. Sejukkan kek atas jaringan hingga betul2 sejuk

BANANA CARAMEL POUNDCAKE Kek pisang yang sedap, tak berapa manis dan harumm...seakan2 macam

kek gula hangus. Lagi sekali resipi inovatif dari yani..MR...

Bahan-Bahannya:-120 g tepung gandum*1 camca teh baking powder*(*disatukan dan diayak)90 g gula pasir50 ml minyak jagung/masak2 biji telur gred A1 biji pisang embun/montel30 g gula pasir + 1 camca besar air*2 camca besar air*(*untuk karamel)

http://bluetiffin.blogspot.com/2007/09/banana-caramel-poundcake.html


http://bluetiffin.blogspot.com/2007/09/banana-caramel-poundcake.html




Cara membuatnya:-Lenser acuan pouncake berukuran (7 x 5 x 20) cm dgn mentega/marjerin,alas dasar dan tepi acuan dengan kertas dan lenser juga kertas denganmentega/marjerin. Panaskan juga oven pada suhu 175C.Pisang dipotong kecil. Ketepikan. Masak 30 g gula dengan 1 camca besar air

hingga bertukar menjadi karamel. Tuang 2 camca besar air dan kacau rata.Masukkan pisang tadi, gaul rata dan biarkan sejuk.Masukkan telur, gula dan minyak ke dalam mangkuk tahan panas. Kacauhingga rata. Tenggekkan atas air mendidih dan kacau cepat hingga gulahancur. Angkat dan masukkan tepung sedikit demi sedikit hingga habis.Kacau rata.

Tuang pisang + karamel tadi dan gaul hingga rata. Curah dalam acuan danbakar 30 - 35 minit hingga masak. Sejukkan sebelum dipotong. Simpansemalaman untuk mendapat rasa yang "mengaummm"..

Cherry Muffin

Description: Tip: Self raising flour adalah tepung terigu yang telah diperkaya dnegan

bahan pengembang. Tersedia di supermarket terkemuka. Bisa digantidengan mencampur 500 g tepung terigu protein sedang (cap segitiga biru)

dengan 1 sdt baking powder.

Ingredients:

Campur & Ayak:

200 g self raising flour

40 g tepung maizena1 sdt baking powder

½ sdt garam halus

http://anurazzthapa.multiply.com/recipes/item/71/Cherry_Muffin

http://anurazzthapa.multiply.com/recipes/item/71/Cherry_Muffin

chocolate chips muffin

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