Orange Breakfast Muffin

Today is our country big day! The day that everybody's been waiting for.....well, as for me and family, we will have a good breakfast before we head out.Got up this morning and feel like making something that is a bit of the English Breakfast...perasan sikit!!!Kakakakakakaka.............

I love Nigella books and i have a chance to buy her books at a cheaper price during the Big Bad Wolf sale last year at the Mines in Sg Besi. It was worth buying.Can't explain how happy i was masa tu! Hehehehehe...dear hubby you don't have to worry ya! Buku tu takkan collect habuk le, for sure i will use it not just to fill up the book shelves aje! Don't worry, dear!

Ok ok, here is the recipe. Malas nak do the typing so i link it with this page from

Source Food Network UK
From the book Nigella Bites by Nigella Lawson

Ingredients

• 75 g unsalted butter
• 250 g self-raising flour
• 25 g ground almonds
• 0.50 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 75 g caster sugar
• 1 oranges, zest of
• 100 ml orange juice
• 100 ml full-fat milk
• 1 eggs

Method

• Preheat the oven to 200?C/gas mark 6.
• Melt the butter and set aside.
• Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
• Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
• Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be
• Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
• Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

Sorry, gambar kurang memuaskan, my eyes is blurry lah!

Siap letak on my lap lagi buku ni....hehehehe

Carrot Muffin

Agak lama dah tak menjengah blog ni, kesian dia, today terasa macam nak buat muffin, nak buat carrot muffin pulak rasanya, coz ingredient yang agak simple and yang penting barangnya dah ada di rumah. Siang tadi di tempat kerja , sempat jugak melawat kedai buku Kinokuniya, rabak jugak poket, tapi buku idamanku dah jadi milikku, seronok bukan kepalang walaupun poket ku kosong, hehehe........recipe from joy of baking

Carrot Muffins Recipe:

1/4 cup (60 ml) pecans or walnuts, toasted and coarsely chopped

1 1/3 cups (320 ml) grated raw carrot (about 2-3 peeled carrots)

1 small apple, peeled and grated

1 1/3 cups (175 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) coconut (sweetened or unsweetened) (optional)

2 large eggs

1/2 cup (120 ml) safflower, corn, vegetable, or canola oil

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. 
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.

I don't like the frosting so i skip it.

Pumpkin and Carrot Muffin

Pumpkin! Wowwweeeee...that is my favourite vegetable. No matter how you prepare it, i'll love it. Masak lemak labu, lepat labu, bingka labu memang menjadi kegemaran. Dapat pulak yang manis dan halus isinya...perghh!!!
To vary this favourite pumpkin

recipe, i'll try to google if  there's more recipe on pumpkin. Well, i found one and decided to give it a try. Hmmm...not bad after all! Yummehh...!!! I used plain yogurt instead of sour cream to make the muffin lighter and fluffy. Try google Anna Olson, my favourite pastry chef.
So, this afternoon hubby will have his cuppa with Pumpkin and carrot muffin...enjoyyyy!!!Mummy also like it, my lil goonies...well, maybe if i put frosting on top of it they'll love it coz they keep on asking is it a cupcake, and why there's no frosting on it. Fuhh...letih nak menjawab! Baiklah, next time i put vanilla frosting so that this kids will enjoy my muffin. Chiao for now.....!!!

Ingredients
Muffins
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden yellow sugar
2 large eggs at room temperature
1 cup pure pumpkin puree
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup finely grated carrot
Frosting
1/4 cup 2% Milk
1 tablespoon 2% Milk
1/2 cup unsalted butter, room temperature
icing sugar, sifted (3-4 cups)
1 teaspoon vanilla bean paste
1 teaspoon pure vanilla extract

Directions
Muffins
Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.
Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.
Stir in pumpkin, sour cream and vanilla.
In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.
Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean. Cool for 15 minutes in the tin before removing to cool completely.
Frosting
Beat butter with electric beaters until fluffy. Add 2 cups of icing sugar, plus milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups icing sugar until frosting is a fluffy, spreadable
consistency. Spread frosting generously onto each muffin.

I skip the frosting! Malassss.....hehehe

Chocolate Muffin

A lonely chocolate muffin waiting to be eaten.......hehehehe!!!

Today is my cousin's 10th birthday, so i was wondering what to give her. Ahhhh....why not chocolate muffin since it is easy and fast to make. Yeayyyy!!! Bravo...within 30 minutes everything is ready. Baking time is only about 20 minutes while to prepare the batter it only takes more or  less about 5 minutes. Dah siappp!!!
For her birthday cake, aiyohhh!!! I never decorate cake and i don't like it, but since she requested it from me, well i'll try my best. I'm not good in cake deco so ahem ahem....belasah je le!Malu nak tunjuk dalam gambar.
Anyway, Happy birthday Fatin, i'll see you later ok!