Breakfast

Triple Dark Chocolate Yoghurt Muffin

I’ve always been a fan of muffins, especially chocolate muffins. I would buy them from the many cafes in Singapore, but most of the time I find them too sweet to my liking. Thus I decided to make a batch of my own at home and I was pretty pleased with it! The result was a very chocolatey and moist muffin that was not too sweet, achieving the perfect balance of flavours and textures to create one delectable treat! Simply decadent! Yum!

I also had one person in mind when I was making this, my 5 year old grand nephew living in LA who loves dark chocolates! I am certain that he would love these muffins as much as I do.

Ingredients (yield 8 muffins)

  • 230g all purpose flour
  • 50g unsweetened cocoa (Valrhona)
  • 2 tsp double acting baking powder
  • 1 tsp baking soda
  • 55g white sugar
  • 50g brown sugar
  • 125g salted butter (cube)
  • 200g belgian dark chocolate chips/chunks plus 40g extra for topping
  • 125g eggs (beaten)
  • 5g instant coffee granules
  • 1 tsp vanilla
  • 120g plain yoghurt
  • 100g Belgian dark chocolate chips/chunks to be melted
  • 240g milk

Method

  • Preheat the oven at 220 degree celsius. Prepare the muffin tray lined with muffin cups
  • Sift all dry ingredients together. (Flour, sugar, baking powder, baking soda, cocoa). Whisk and set aside
  • Warm the milk, vanilla and yoghurt in a milk pan. Add in the coffee. Mix until all the coffee granules are dissolved. Remove from the heat.
  • Add the butter and 100g of chocolate chips. Stir well until all the chocolate chips and butter are melted. Let it cool down before adding the next steps
  • Add in the eggs, whisk well until all combined. Add the wet mixture into the dry ingredients. Use the spatula to mix until combined. Be careful not to over mix!
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin cups. Fill it up to 85 percent full
  • Top with more chocolate chips
  • Bake the muffins for 5 minutes, then lower the heat to 190 degree celsius. Bake for another 15-18 minutes. Note that my muffins are slightly bigger, weighing about 150g each , hence I baked it at 18mins. Please adjust the timing if your muffins are smaller.
  • Allow it to cool down completely on a wire rack

Note: Fill up some water on empty muffin holes to protect your tray.

  • sifted dry ingredients
  • filled it up to 85 percent full

Croque Madame

This delicious brunch for my family truly made their day, filling what would have otherwise been another mundane morning with delight. This dish brought back many fond memories from our trip in Paris, memories which we hold dear to our hearts. Using Gardenia’s multigrain country loaf, a sourdough bread that incorporates 8 types of grains, this bread is loaded with nutrition that goes very well with savoury filling. Perfect for a Saturday brunch. Croque Madame are grilled sandwiches filled with ham and cheese, a spread of béchamel sauce and a thin layer of mustard, topped with egg. Fun fact, without the egg, the dish would be called Croque Monsieur instead! This recipe yields 4 sandwiches.

Ingredients (béchamel sauce)

  • 5g grated parmesan
  • 25g grated cheddar
  • 10g all purpose flour
  • 10g butter
  • 112g milk

Other

  • 8 slices gardenia multigrain bread
  • 4 slices baked ham
  • 4 slices prosciutto
  • grated cheese
  • mustard
  • 4 sunny side up

Method (Bechamel)

  • Heat up the sauce pan at medium heat and melt the butter
  • Add in the flour and whisk to make a roux (Do not let it turn brown)
  • Add in the milk while continuing to whisk until no lumps appear and the sauce starts to thicken
  • Turn heat to low and add the cheese. Whisk until all the cheese has melted. Set aside

Assembly

  • Spread the butter on one side of the bread on a heated medium fire. Toast the bread butter side down until slightly brown. You only need to toast one side.
  • Put it on a lined baking tray. Toasted side down.
  • Spread a thin layer of mustard, then the béchamel sauce on the bread
  • Layer it with ham and prosciutto
  • Top it with grated cheese.
  • Put another slice of bread on top, toasted side up.
  • Spread some béchamel sauce again, followed by more grated cheese
  • Grill for 8-10 minutes until the cheese has melted and you can see golden brown spots. Note : if your oven doesn’t have a grill function, just bake it in a preheated oven at 180 degree celsius, top heat at 8-10 minutes.
  • Top with sunny side up
  • Serve immediately
  • prosciutto
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