Monthly Archives: June 2019

Buttermilk Blueberry Muffins With Blueberry Puree

Blueberry Mufins

Muffins are versatile snacks. It can be sweet or savoury. Today I would like to make blueberry muffins because the blueberries are on sale in our local supermarket, and my kids are a fan of blueberries.

This is very easy to make, all you need is your bowl and a whisk. No mixer needed at all. So less things to wash. lol! You can easily whip it up and have it ready in less than half an hour.

Ingredients

  • 130g eggs
  • 145g sugar
  • 90g butter
  • 14g baking powder
  • 5g baking soda
  • 200g buttermilk
  • 300g All purpose flour
  • 80g pureed blueberries
  • 5g of blueberry extract(emulsion) – optional

Method

  • Preheat your oven to 190 degree celsius
  • Whisk eggs, sugar, butter and buttermilk to combine, set aside.
  • Sift the dry ingredients such as baking powder, baking soda and flour together.
  • Add all the sifted dry ingredients into the liquid mixture. Do not over mix or it will result to a tough muffin
  • Scoop the batter using a small ice cream scooper into the muffin cups, place one blueberry, fill in more batter until a little over than half of the cup. Top with 3 pieces of blueberries. After putting all your blueberries, you would have it filled to about 3/4 full. Do not overfill.
  • Proper space out each muffin cups. Too close to each other, will make an uneven rise of the dome. This applies only if you are using muffin cups instead of muffin trays.
  • Bake for 15-18 minutes or insert a skewer in the middle, if it comes out clean means that baking is done.
Snacks are ready!

Enjoy! Hasta La Vista til my next post! See you.

Savoury Crepe with mashed potato and bacon filling

Birthday Brunch For My Kiddo!

Crepes can be made into two types, sweet or savoury. Today is my youngest son’s 14th birthday, So I decided to make a hearty brunch for him before he heads out for his fencing practice. I combined two of his favourites, mashed potatoes and bacon.

Ingredients (Crepe)

  • 143g sifted all purpose flour
  • 263g milk
  • 43g melted butter
  • 191g egg
  • 10g sugar
  • 50g grated parmesan

Ingredients(Filling)

  • 1200g mashed potato
  • 73g milk
  • 120g melted butter
  • 80g bacon bits
  • Salt and pepper to taste
  • 1 tbs of dried parsley

Toppings

  • Sour cream
  • bacon bits
  • chives or spring onion

Method (batter)

  • Prepare your batter by mixing all the wet ingredients together, which are the eggs, melted butter, and milk. whisk until all well mixed
  • Add in your sugar and parmesan, then whisk it thoroughly
  • Add in your sifted flour, whisk until no lumps for flour can be seen. Do not overmix. As this will give you a more chewy texture.
  • Heat up your non stick 23cm pan on low heat fire, slightly oiled it with butter. Do it only on your first piece crepe.
  • Pour about 1/4 cup of batter (60ml) into the pan.
  • When the side starts to brown, flip to the other side to cook it for a few seconds about 10 seconds. Then set aside
  • Do the same for rest of the batter

Method(filling)

  • Boil your peeled potatoes until soften
  • Mash it with fork
  • Add in the melted butter and milk
  • Use the hand blender to blend until the texture becomes creamy
  • Mix in the bacon bits and dried parsley
  • Season with pepper and salt to taste

Assembling

  • Spread some mashed potatoes in your crepe
  • Fold it into half and fold it one more time, until it becomes a quarter size.
  • Drizzle it melted sour cream
  • Garnish with more bacon bits and chives.

Enjoy! Hasta La Vista til my next post! Have a great weekend!