Double Strawberry Muffins

Another muffins that I've tried and my family simply lurrrrrrrrrrve these! The original recipe 1 cup of chopped strawberries but the first time I made it I used 2 and it was a hit! The 2nd time I made it I used 1 1/2 of quartered strawberries as I was too lazy to chop and also due to the size of the fruit since it's quartered. You can use strawberry or raspberry or orange yogurt drink to make it even tastier, or just use plain milk or yogurt if you prefer.

1/4 cup melted butter
1/2 cup milk or yogurt drink or yogurt
1 egg
1/2 cup brown sugar (can be replaced with white sugar)
1 3/4 cup of flour or self raising flour
1 tsp baking powder (if you are not using self raising flour)
1/2 tsp salt
2 cups chopped strawberries (can be reduced)

Mixed butter, egg, milk/yogurt and sugar. Then add in flour with baking powder and salt or the self raising flour. Using sifter, add in the strawberries and mix slowly and carefully. Bake for 18-22 minutes depending on your oven.

Herb Cheese Muffins

My lil sis complained that I've abandoned my cook blog *grin* so since I have some time today, I'm updating as much as I could first :) I'm passionate about muffins nowadays, due to it's very easy and my kids love them, been taking those as snacks to school.

I first tried this muffin when I was in Japan, it's my foster mom's original recipe which she said she created herself. Personally, I love her Maccha Muffins (Green Tea) more but my hubby loves these, and I really regretted not getting the recipe before returning to Malaysia. I tried creating this myself, but I used grated cheese instead of dried powdered ones like my mommy used. It turned out saltier, tasted also a bit different than hers, but I guess it's ok since my hubby still like it :) You can still replace the cheese with the powdered ones, it'll be drier and less salty if you like it that way like me, but if you love cheese buns, you'll love using grated cheese. Enjoy!

3 cups self raising flour
1/3 cup melted butter
2 eggs
1 1/2 cup milk
1 cup cheese (powdered or grated)
1 tsp oregano
1 tsp basil
1 tsp parsley
* 1 tsp chives (optional)

Mixed butter, egg and milk together. Add in flour and spices. If you are using an electric mixer, turn it off before adding the cheese. Sift cheese in till all are mixed evenly. Bake between 17-25minutes depending on your oven, or when the toothpick comes out clean if you poke in the middle.

Moist Blueberry Muffins

Hey there!

Sorry, I've been kinda busy lately...well, being a Busy Mama :) I think I've neglected my blog for quite some time, but doesn't mean I haven't been cooking *wink wink*

Anyway, I'm in a 10 days vacation leave but instead of travelling, I just spend my time at home cuddling with the kids :) Nisa requested for blueberry muffin, and I must admit I haven't been baking for years! I do have some fresh blueberries, since Nisa loves eating them, but I've frozen them to store them longer...blueberries are hard to get here in Malaysia. As usual, I surf the web for the recipe, also reading some tips and comments by people who tried baking them, and here's my own recipe...I created it myself based on what people had tried.

Before you try this, please ensure all the ingredients are out from the fridge at least 1 hour prior to the starting point. I like moist-type of muffin, so this one is not the fluffy or crumbly type. I used orange flavor yogurt drink to replace milk in normal recipe, but you can also use strawberry flavor as these two flavor will compliment the blueberries. If you don't like moist type, you can stick to the normal mlik, and if you just like plain blueberry flavor but moist type muffin, you can use plain yogurt or yogurt drink. I don't like cinnamon or nutmeg tastes, so you can see here I don't put the powder in, but you can put them in if you like, half a teaspoon. Also, I used brown sugar instead of white, but you can use white sugar if you like, it'll be sweeter, and I don't really fancy sweets :) I only use the toaster oven with no temperature control, so I'm sorry I can't give you the exact oven temperature. Enjoy!

2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of butter
1 cup of brown sugar (can be replaced by white sugar)
2 large eggs beaten
1/2 cup orange flavor yogurt drink (can also use strawberry flavor or plain)
2 cups of fresh/frozen blueberries (please make sure they are dry out)

In the mixing bowl, use the mixer to beat butter and sugar till light and fluffy, then add in eggs followed by yogurt drink. In another bowl, mix flour, baking powder and salt, then slowly added in the batter mixture. If you are adding in the spices, you can add it in now. Pre-heat the oven. Once the batter are well-mixed, slowly and carefully fold in the blueberries. Fill medium-sized cups 2/3 full and bake for 30 minutes in an oven toaster, or till the muffins spring back. You should also check if the middle are well-cooked by poking in, as this is a moist type and I used double blueberry volume, so it tend to be uncooked in the middle.

The recipe will make 12 medium sized muffins. You should eat them freshly baked, but if you can't finish them, you can store them in air-tight containers for 2-3 days. If you can't finish them still, you can individually wrap them with plastic wrap and put in air-tight containers or zipped plastic bags, and freeze them in the freezer. They will last for 3 weeks. To reheat them, take them out 8 hours before you are going to eat them so they'll defrost themselves naturally first. Then, unwrap them, and reheat either in the oven or microwave for 5-8 minutes, according to the type. It may take shorter time for certain types of oven/microwave.