Sweets and Pastries

Corn Muffin

Golden brown moist corn muffin

These goodies are delectable packets of corn filled goodness. The sweet taste of the Huiji brand honey intermingling with the corn bits creates a heavenly pairing that stimulates the taste buds. These will go perfect with afternoon tea, or as a nice and delicious snack to get your through a busy day. Actually this is the second time in a week making these muffins, another batch requested by my family who had quickly finished the first batch. I guess its safe to say that my Huiji Honey Corn Muffins are a hit!

Ingredients (yields 10 muffins)

  • 120g salted butter
  • 70g honey
  • 80g white sugar
  • 115g beaten eggs
  • 105g milk
  • 130g all purpose flour
  • 120g cornmeal
  • 5g double acting baking powder
  • 120g sweet corn (kernel)

Note : I used canned sweet corn kernel, liquid drained.


  • Preheat the oven at 190 degree celsius
  • Sieve all the dry ingredients together and whisk to combine. Set aside.
  • Add honey into the milk. Stir to combine. Pour it into the melted butter. followed by adding the beaten egg. Stir well to combine.
  • Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix to combine. Do not overmix
  • Fold in the sweet corn into the batter.
  • Scoop the batter into the muffin cup. Fill it up to 80 percent full
  • Bake for 20 minutes.

Eggless Chocolate Mousse

This has been in my to-do list for so long. Finally I get the chance to do it. Since I couldn’t get hold of pasteurised eggs, I decided to make it simple, with just three ingredients. It is so straight forward that everyone can make it at home.

To people who know me personally, they would know that I enjoy anything and everything that is cute . So today I am presenting to you my eggless mousse in a pot =). These pots are really for desserts, it came in a set with a tiny shovel spoon and a clear plastic dome cover. Cute isn’t it? I have fooled quite a number of people whom mistaken it for a real plant. hahaha


  • 400g cold whipped cream
  • 200g Belgian Chocolate (70%)
  • 20g caster sugar


  • crushed oreo
  • mint leaves


  • Warm 100g whipped cream on the stove then turn off the heat
  • Add in the chocolate to melt, mix together until all chocolate are melted. Warm it in low heat again if needed. Do note that it’s just to warm and not boil. Then set aside
  • Pour the other 300g of whipping cream in a mixer, then add in the sugar. Whisk initially at medium low speed to prevent splatting it all over the place. Gradually increase the speed as the cream thickens. Whip until stiff peak as shown on the picture below. Do not over-whip, or the cream will deflate. You will end up having buttermilk and butter instead of fluffy whipped cream.
  • Fold in the melted chocolate cream into the whipped cream. Mix until it combines well.
  • Transfer to a piping bag, then pipe it into your desired container
  • top with oreo crumbs
  • refrigerate for a couple of hours for best result
  • topped with mint leaves before serving

Do note to use a good quality chocolate for a truly rich and decadent mousse dessert.

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