Quick and Easy Strawberry Muffins

Who doesn't like strawberries???? I am sure most of us love strawberries. We can serve strawberries in anyway we like, be it sweet or savory bakes or dishes. Strawberry jam is our favorite jam. Whenever hubby happens to see strawberries on offer, he is sure to buy some for us and also for me to make jam. In case you also like homemade strawberry jam, you can also try this very easy homemade jam.

Homemade Strawberry Jam

That day, I happened to see one of the many recipes which I have bookmarked in one of my many cook books collection. It's blueberry muffins which seemed to be so easy. (In fact, this recipe has been in my KIV files for quite sometimes and it just slipped my mind until I by chanced saw it, hehehe...) But, I did not have any blueberries. Strawberries?? YES, there were some in the fridge. So, what I did was to substitute it with strawberries.

Well, I am glad I substituted it with strawberries

This Quick and Easy Strawberry Muffins is great when you have unexpected guests, and also ideal for satisfying a craving for baked treats.

Quick and Easy Strawberry Muffins

Recipe adapted from Popular Cupcakes & Muffins (Bluberrry Muffins page 102)

Ingredients :  (my modification in red)

- 250gm all-purpose flour

- 2 tsp baking powder

- 110gm superfine sugar

- 125gm fresh strawberries (cut into small pieces)

- 160ml milk

- 125g butter (melted)

- 1 egg (lightly beaten)

- cut 6 strawberries into half (make 12 pcs)

- some icing sugar 

cut fresh strawberries

Method :

1)  Preheat oven to 180°C. Grease a standard muffin pan or line with paper liners.

2)  Sift flour, baking powder and sugar into a large bowl.  Stir in strawberries.  Make a well in center of dry ingredients.

3)  Combine milk, butter and egg.  Mix into dry ingredients, until just combined.

4)  Spoon mixture into prepared pan until to two-thirds full. Arrange halved strawberry on top of the batter.  Bake for 15 to 20 minutes, until skewer inserted in the center of a muffin tests clean.

5)  Cool in pan for 10 minutes, then transfer to a wire rack to cook completely.

6)  Sprinkle some icing sugar onto the muffins.

Goes well with a cup of hot tea or coffee

If you like strawberries as well as muffins, then this recipe is a keeper

Have a fabulous week ahead and happy baking!

I am linking this post with Cook-Your-Books #18 @ kitchen flavours

and

"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House.

as well as

http://kitchendreaming.com/5/post/2014/11/happy-holidays-link-party-week-3.html

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Pumpkin Waffles... is it comparable to True Belgian Waffles?? You judge ...

I still have some pumpkin left and I decided to do something different. Pumpkin Waffles, yes, that’s right. However, I chanced upon a waffle recipe from Taste of Home which have in fact captivated me instantly. I have wanted to try it immediately. It’s True Belgian Waffles, but what about my pumpkin puree??? ... Eh..., I can actually add pumpkin puree to this recipe, right? However, I have no idea how a True Belgian Waffles really taste like; without the addition of pumpkin. So, is there anyone who have tried this True Belgian Waffles without any modification? Anyway, I will do this waffles again without the pumpkin puree and will update you all on this.

Overall, I can tell you, this pumpkin waffles is really very very yummylicious and my girls and hubby giving all thumbs up for this. They prefer this pumpkin waffles to the normal waffles version which hubby used to make for us.  Hubby enjoys making pancakes and waffles for us on weekends and holidays and usually we would wake up to the sweet aroma of his bakes feeling so blessed and loved :)  Now hubby wants to bake this version instead of his usual ones, hahaha...

Recipe source : Taste of Home (with some minor modification in red)
Ingredients :
- 2 cups all-purpose flour
- 3/4 cup sugar (I used ½ cup)
- 3.5 teaspoons baking powder (I used 1 tsp double acting baking powder)
- 2 eggs, separated
- 1.5 cup pumpkin puree (steamed and slightly blended)
- 1.5 cups milk
- 1 cup butter, melted
- 1 teaspoon McCormick® Pure Vanilla Extract (I omitted)
- Sliced fresh strawberries or syrup, honey

Yield : 14 mini waffles

Directions :

1) In a bowl, combine flour, sugar and baking powder.
2) In another bowl, lightly beat egg yolks.
3) Add pumpkin puree, milk and butter; mix well.
4) Stir into dry ingredients just until combined.
5) Beat egg whites until stiff peaks form; fold into batter.
6) Grease preheated waffle iron with butter and bake according to manufacturer's directions until golden brown.
7) Serve with strawberries, maple syrup or honey.

It’s great to serve this waffles warm with maple syrup or honey

Top it with your favourite fresh fruits....

Isn’t this a very satisfying and heartwarming breakfast for your family??

Do have an enjoyable week!

I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.


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Steamed Scallion Flower Rolls/Buns (花卷)

Last week I harvested a big bunch of scallions from my mini edible garden.  I have been quite eager to try Steamed Scallion Flower Rolls when I first chanced upon it in Facebook. Then, I happened to see a post by Kit quite sometimes back.  In fact, this is one of  the many recipes which I have been procrastinated but this time around, without any hesitation, I went into action and finally, I am happy to say that the buns turned out very successful and delectable too!!!  

Recipe source : Kit
Ingredients :
- 1/2 packet yeast
- 3 cups pau flour
- 1 cup of warm milk
- 6 tbsp sugar
- ¼ cups vegetable oil ( I used sunflowers oil)

For the glaze:
- 3 tbsp chopped scallions
- 1 small carrot ( shredded) (I omitted)
- ½ tsp salt
- ¼ tsp sugar
- 2 tbsp sesame oil

Method :
1) I used bread machine for the dough. Add ingredients as per your machine instruction to form dough and let it proof.

2) While waiting for your dough to proof in the machine, mix all the ingredients for the glaze and set aside .

3) Knead the dough again before dividing it into 12 egg sized pieces.

4) With a rolling pin, roll each pieces of dough into a long oval. Brush with glaze and make few slits.

5) Twist the dough and shape into a knot.

6) Place on square parchment paper . Cover and proof the buns again for 40 to 60 mins .

7) Steam the buns in steamer for 10 to 13 mins.

The bun is very smooth, soft and fluffy

We had this for lunch...

Best served warm

Great for breakfast too

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