Tag Archives: Muffins

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! “

Ingredients

  • 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

Method

  • 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.

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

  • 128g eggs
  • 143g sugar
  • 89g butter
  • 14g baking powder
  • 9g baking soda
  • 203g buttermilk
  • 300g All purpose flour
  • 80g pureed blueberries
  • 5g of blueberry extract(emulsion) – optional

Method

  • Preheat your oven to 180 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 18 minutes or use the skewer poke test.
Snacks are ready!

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