Makes 12
125g butter, melted
3 eggs (little beaten)
3 tbp milk
1 tbp oat bran
1/2 tsp vanilla essence
5/8 cup sugar
1 1/2 cups all-purpose flour
1 1/8 tsp baking powder
1 tsp baking soda
1 cup blueberry
1 - 2 banana, mashed
Preheat oven to 360F. Line cupcake pan
Combine butter, milk, oat bran, vanilla essence in bowl.
Add sugar. Sift in flour, baking powder, baking soda
Add bananas. Add blueberry.
Bake for 15 mins or until skewer comes out clean.
*Substitute some flour for rolled oats
25 August 2018
27 November 2017
Lemon yogurt cupcake with chia seeds
Ingredients
Makes 12
Batter:
1/2 cup Greek Yoghurt
Zest from 1 lemon
2 tbsp lemon juice
3/4 cup caster sugar
3 eggs
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
2-3 tbsp chia seed
Syrup:
1/4 cup lemon juice
1/3 cup caster sugar
2 tbsp water
Instructions
Preheat the oven to 350F. Line a standard 12x muffin pan with cupcake liners
In a large mixing bowl, mix Greek yoghurt, lemon zest, lemon juice, caster sugar and eggs.
Sift in flour, baking powder and salt. Fold till the flour is no longer visible.
Pour in the olive oil and gently mix everything together till the olive oil is incorporated.
Add the chia seeds then gently fold into batter.
Divide the batter into the muffin pan.
Bake for approximately 30 minutes or till golden brown or a skewer comes out clean.
Prepare syrup. Add all ingredients into a small saucepan and heat over low-medium heat.
Stir till sugar fully dissolves and bring to a gentle boil. Reduce heat and simmer for up to 5 minutes. Mixture will start to thicken. Remove from heat and set aside.
(Don't over reduce, it'll continue to thicken off the heat)
Remove the cake from the oven and leave to cool for 5 mins.
Drizzle 1-2 tsp of syrup over warm cake. Allow the cake to fully cool before serving.
Makes 12
Batter:
1/2 cup Greek Yoghurt
Zest from 1 lemon
2 tbsp lemon juice
3/4 cup caster sugar
3 eggs
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
2-3 tbsp chia seed
Syrup:
1/4 cup lemon juice
1/3 cup caster sugar
2 tbsp water
Instructions
Preheat the oven to 350F. Line a standard 12x muffin pan with cupcake liners
In a large mixing bowl, mix Greek yoghurt, lemon zest, lemon juice, caster sugar and eggs.
Sift in flour, baking powder and salt. Fold till the flour is no longer visible.
Pour in the olive oil and gently mix everything together till the olive oil is incorporated.
Add the chia seeds then gently fold into batter.
Divide the batter into the muffin pan.
Bake for approximately 30 minutes or till golden brown or a skewer comes out clean.
Prepare syrup. Add all ingredients into a small saucepan and heat over low-medium heat.
Stir till sugar fully dissolves and bring to a gentle boil. Reduce heat and simmer for up to 5 minutes. Mixture will start to thicken. Remove from heat and set aside.
(Don't over reduce, it'll continue to thicken off the heat)
Remove the cake from the oven and leave to cool for 5 mins.
Drizzle 1-2 tsp of syrup over warm cake. Allow the cake to fully cool before serving.
07 July 2017
Banana Bread
Makes 1 loaf
Ingredients
1 stick butter, melted
1 cup sugar (3/4 cup caster sugar, 1/4 cup brown sugar)
3 eggs
3 tbsp buttermilk (1 cup milk + 1 tbsp) or regular milk
1 tsp vanilla essence
1 cups flour
1 tsp baking soda
1/8 tsp salt
2 tbsp rolled oats, crushed
1/2 cup ripe bananas, mashed (approx 3 large bananas)
Instructions
Preheat oven to 350F. Butter or line 9"x 5" loaf pan.
In another bowl, mix together the melted butter, sugar, eggs, milk and vanilla essence. Mix until well combined.
Sieve in flour, baking soda, salt and oats slowly. Mix just until there’s no more flour visible.
Add the mashed banana to the mixture. Stir to combine.
Let mixture sit at room temperature for 1 hour.
Pour the batter into the prepared loaf pan. Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the loaf. If center is still wet, bake additional 5 to 10 minutes. Remove from oven to a cooling rack when toothpick comes out clean from middle of the loaf.
Let cool the loaf in the pan for 15 minutes. Remove from pan and set aside to cool completely.
Ingredients
1 stick butter, melted
1 cup sugar (3/4 cup caster sugar, 1/4 cup brown sugar)
3 eggs
3 tbsp buttermilk (1 cup milk + 1 tbsp) or regular milk
1 tsp vanilla essence
1 cups flour
1 tsp baking soda
1/8 tsp salt
2 tbsp rolled oats, crushed
1/2 cup ripe bananas, mashed (approx 3 large bananas)
Instructions
Preheat oven to 350F. Butter or line 9"x 5" loaf pan.
In another bowl, mix together the melted butter, sugar, eggs, milk and vanilla essence. Mix until well combined.
Sieve in flour, baking soda, salt and oats slowly. Mix just until there’s no more flour visible.
Add the mashed banana to the mixture. Stir to combine.
Let mixture sit at room temperature for 1 hour.
Pour the batter into the prepared loaf pan. Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the loaf. If center is still wet, bake additional 5 to 10 minutes. Remove from oven to a cooling rack when toothpick comes out clean from middle of the loaf.
Let cool the loaf in the pan for 15 minutes. Remove from pan and set aside to cool completely.
11 May 2017
28 April 2017
Baby blanket
Yarn : Caron one pound yarn, 100% acrylic
Size: 35" x 38"
Stitch: Garter stitch, stockinette stitch
08 March 2017
Double seed stitch
Row 1: k1, p1
Row 2: Repeat row 1
Row 3: p1, k1
Row 4: Repeat row 2
01 March 2017
Lemon Blueberry Loaf
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
75g unsalted butter, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest *
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Instructions
Preheat oven to 325; butter the bottom and sides of a 9"x 5" loaf pan with butter.
In a bowl, whisk the flour, baking powder and salt.
In another bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
Add flour mixture and milk slowly, alternating both (flour, then milk, then flour, then milk). Mix just until there’s no more flour visible.
Wash the blueberries. Toss the blueberries with a tablespoon of flour. (The flour coating will help prevent the blueberries from sinking while baking)
Add the berries to the batter and gently but quickly stir to combine.
Pour the batter into the prepared loaf pan.
Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.
Cool the loaf in the pan for 15 minutes before carefully loosening the sides with a knife. Turn the loaf out onto a rack to cool completely.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
75g unsalted butter, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest *
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Instructions
Preheat oven to 325; butter the bottom and sides of a 9"x 5" loaf pan with butter.
In a bowl, whisk the flour, baking powder and salt.
In another bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
Add flour mixture and milk slowly, alternating both (flour, then milk, then flour, then milk). Mix just until there’s no more flour visible.
Wash the blueberries. Toss the blueberries with a tablespoon of flour. (The flour coating will help prevent the blueberries from sinking while baking)
Add the berries to the batter and gently but quickly stir to combine.
Pour the batter into the prepared loaf pan.
Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.
Cool the loaf in the pan for 15 minutes before carefully loosening the sides with a knife. Turn the loaf out onto a rack to cool completely.
* Use 2 tablespoons of grated lemon for more flavour
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