Sorry, no picture because my girls and boy can’t resist the cute lil mini muffins. Almost gone before I managed to snap photos of them.

The last time I baked muffins was in August last year; the Peach Muffins.

After much pestering from my girls and also since I will having my 4th baby soon, baking will be out of the question, I bake some muffins for my family today.

I used whatever that was left behind by my youngest sister in the fridge after the Chinese New Year cookies baking. I found some minced almond and chocolate chips. This time around I did not mixed the choc chip in my muffin’s batter but placed them on top of my muffins coz I remembered my 2nd girl would pick put all the choc chip from the muffins before eating them. She loves eating chocolate but not choc chip found in muffins or cakes.

The minced almond in the muffins makes the muffins more chewable. I love the taste of it. Will bake again using almond if time permits.

To make mini muffins, I used the cookie paper cups instead of the muffins’ paper cup.

As for the basic muffins recipe, you can get it here.

This Kaya is made by my mom. If not because of this recipe blog, I will never bother to ask my mom for the recipe. I don’t like eating Kaya! Can you believe that? My children loves them; so does everyone else in the house.

My mom’s Kaya is different from those you get at the bread stand or supermarket; no added flour or preservatives. Pure eggs, sugar and coconut milk.

Here is her recipe…

10 Eggs
600 sugar
Coconut Milk from one Coconut
One inch fresh Tumeric

The method:
Out of 10 Eggs, remove the Egg white from 4 eggs. Beat well. Place the beaten eggs and sugar in the wok. Stir till the sugar melted. Throw in the tumeric (just smash it a lil bit, not sliced) to reduce the Egg’s smell and to make the Kaya more yellowish.

After the sugar has melted, sift to remove the unmelted particles. Sounds like lab experiment only!

As for the coconut, be sure the remove all the brown skin before grinding it. It must be pure white. Then use the white cloth (i dunno what u call it) to squeeze the coconut milk out. You cannot add water. We use pure thick coconut milk.

Mix it with the melted sugar and eggs, mix it well and steam it for 3-4 hours till it becomes thick like jam.

When steaming, you can’t just let it there and go watch TV, blog or take a nap. You have to stir the mixture from time to time.

Quite troublesome eh. The ingredient may be simple but to turn it into Kaya takes a lot of time, energy and patience.

Now you know right. So don’t complaint why Kaya is so expensive!

Very easy! Buy a can of peach. Slice them up but not too thin, it will be too dry after being baked. Use my Muffins in 30 minutes recipe. Bake for 15 mins take the muffins out and place a slice of peach on top of the muffins and bake for another 5 minutes.

There you go; Peach Muffins.

I felt like preparing a nice and heavy breakfast for my girls today. Their favorite is either Fried Bee Hoon or Fried Rice. Since we do not have left over rice from last night, I go for Bee Hoon.

All you need are…Bee Hoon (soak till soft), minced Garlic, sliced Onion, some Veggie, Fishballs or mince Meat, Dark Soy Sauce, Oil , Pepper and Salt.

Firstly you throw in the garlic after a few seconds add in the onion, fry till aroma then add in the fishballs or mince Meat. Add in water like 2 cups plus dark soy sauce, salt and some pepper then veggie. Wait till it boils then add in the Bee Hoon. Stir it until the water is dried up.

You are done. Garnish with some Fried Shallot to add more aroma to it.

My girls asked for 2nd serving!

Unfortunately, the fishball has turned sourish. I guess it has expired! Yikes!

Yes! You can get your whole house smell of muffins in 30 minutes time. 15 minutes to prepare and 15 minutes to bake. The simplest muffins recipe that I ever came across.

Basic Muffin Recipe
2 cups Self-Raising Flour
1 teaspoon Baking Powder
2/3 cup Brown Sugar
1/2 cup White Sugar (grind till powdery)
Sift the above and put it in a container/bowl for later use.

1 large Egg (slightly beaten)
1 cup Yoghurt (i usually use one small container of the plain yoghurt bought from the supermarket=140g)
125g Butter (melted-i steam to melt it)
1/2 cup Low Fat Milk
1 teaspoon Vanilla essence
Mix the above until creamy

Pour the above into the dry ingredients.

Mix it SLOWLY and GENTLY. Fold it; Don’t whack!
It will be a bit lumpy. That’s all right. If it is watery, it’s alright too. After it has sit for a while it will become thicker.

Mix in 1 cup choc chip / fruit / nuts (optional). If you want chocolate muffins, add 1/4 cup cocoa powder. If the batter is a lil bit sticky and dry, adjust it by adding in lil bit milk.

Place the batter into the muffins paper casing till 3/4 full.

Bake at 190′C for 20 minutes or till brownish. Makes around 12-18 muffins depending on the size of the casing.

Happy Baking!

Egg Mayonnaise Sandwich is nutritious, easy and simple to prepare. This is my version of the simplest Egg Mayo Sandwich. All you need is hard boil egg, mayonnaise, salt, pepper, sugar and bread. Some will add cheese spread and mustard to their Egg Mayo Sandwich like what OrganicSamm did. But as for me, I don’t like mustard and cheese spread is way too rich for this already rich in protein sandwich.

Hard boiled Eggs

Get your children to help you mash the eggs. They would really enjoy this but you have to be there for mess control! haha

Add a few spoons of mayonnaise, a sprinkle of salt, pepper and sugar.

Nah! This is how an Egg Mayo looks like. Looks yucky right? But it sure taste yummy and creamy.

Just spread them on a slice of bread and enjoy this simple and quick fixed breakfast; Egg Mayo Sandwich.

This is what I have been feeding my son for dinner. Ice Cream and Honey Stars! I must get him to eat something. Porridge don’t want, rice don’t want, noodle must be tasty and I don’t favor adding msg to it.

I think this more of a breakfast, huh?

Ingredients:
1 pack (400g) of Vermicelli/bee hoon
1 can Ayam Brand Chilli Tuna
6 shallots, finely chopped
1 cucumber, sliced
1 red chilli, sliced
1 lime, extract juice
Small quantity of Cooking oil
Pepper, salt and sugar

Methods:
1) Soak vermicelli in boiling water for 3 minutes and drain water to cool
2) Fry shallots in cooking oil until golden brown
3) Add drained vermicelli, chilli tuna into frying pan. Stir fry.
4) Add pepper, salt and sugar to taste.
5) Remove from heat, add in cucumber and lime juice
6) Garnish with parsley and lettuce. Serve.

Ingredients
1 can of Tuna flakes in water
500g of Bee Hoon
Chopped Garlic
Sliced Shallots
Carrot & Cabbage
Dark Soy Sauce
Salt
Water

Method
1. Fry the shallots till brownish. Remove it. Set aside.
2. Fry the garlic
3. Add in the tuna. Stir fry for a lil while.
4. Add in the vege. Stir, stir, stir.
5. Water comes next. Bring it to boil.
6. Add salt and the dark soy sauce.
7. Lastly, the Bee Hoon that has been soaked in water.
8. Fry till all the water dries up.
9. Sprinkle the fried shallots and serve.Happy Cooking!

Baked the above using Empress brand Breadmaker which I bought from Cosway.

Ingredients:
1 Cup of Water
3 Tbsp of Wheatgerm
1 Tsp of Fine Salt
3 Tbsp Butter or Margerine
400g of High Protein Flour
1 Tsp of Dry Yeast
3 Tbsp of Sugar
1 Cup of Fruit and Nuts

The above bread is without wheatgerm so, I added another 100g of the flour.

I just love homemade bread coz I can add lots of nuts in it and it makes my home smells nice.