Tag Archives: Muffins

Egg Free Blueberry Muffin

Most of the people I know love muffins, but not everyone can eat muffins with eggs. Hence I made these eggless muffins so that people who are allergic to eggs can still make a delicious and moist treat to satisfy their cravings.


  • 240g self raising flour
  • 4g baking powder
  • pinch of salt
  • 6g baking soda
  • 140g white sugar
  • 100g melted unsalted butter
  • 2 tsp vanilla
  • 100g sour cream
  • 165g milk
  • 125g blueberries (fresh berries)

Note : If you use a frozen one, please do not thaw.


  • Preheat the oven at 190 degree celsius.
  • Sieve and whisk all the dry ingredients together (flour, baking powder, salt sugar and baking soda). Set aside.
  • Mix all the wet ingredients together until everything is well combined using a spatula.
  • Add in the wet ingredients into the dry ingredients, and give it a gentle mix using a spatula. Do not over mix. Over mixing will result in a tough muffin.
  • Fold in the blueberries.
  • Use an ice cream scooper to scoop the batter into muffin cups. Fill it up to 80 percent full.
  • Bake for 20 minutes.

Curry Potato Muffin

Today I was thinking of making something for my kids’ snack. That was when I saw my potatoes sitting at my countertop. So I thought of making something out of it. I said to myself, “why not make them into curry potato muffins? My kids love potatoes and they love curry. This will be perfect for them! “


  • 225g All Purpose Flour
  • 14g Baking Powder
  • pinch of Salt
  • 7g chicken powder
  • 72g red curry paste
  • 64g beaten egg
  • 280g boiled peeled potato (see note below)*
  • 30g minced shallots
  • 25g minced yellow onion
  • 55g olive oil
  • 150g coconut milk


  • Mash* the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside
  • Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside
  • Add the shallots and yellow onion into your mashed potato. Followed by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
  • Add in half of the dry ingredients, stir to combine, then add the rest of the dry ingredients. Stir all to combine. Avoid over mixing as this will result in tough muffins.
  • Scoop the thick batter into the muffin cup, about 3/4 full.
  • Baked for 20-23 minutes or insert a skewer at the center and see if it comes out dry.