Sunday, June 12, 2011

Blueberry Yogurt Muffin

Holidays are here! My darling fat cheeks is excited and can't wait to get started in the kitchen. First on the list... blueberry muffins. Blueberries must be in season coz 2 punnets of blueberries only cost $3.99 at NTUC. Muffins are much easier to make compared to cakes. All we had to do was to mix the wet ingredients into the dry ingredients. The catch is not to over mix the batter. I instructed fat cheeks to pour the wet ingredients into the dry, then mix them together in no more than 10 strokes. She did just that and we get a lumpy batter with bits of flour here & there which was perfectly fine. Fold in the blueberries with another 2-3 strokes, spoon into muffin pan & we're done. =) The muffin was moist, soft with juicy bites of blueberries. Very nice, it also kept well and was still soft & moist when we had it for breakfast the next day. Will try to add some nuts in our next batch. =)

- 350g cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of salt
- 1 cup of sugar
- 1/2 cup of vegetable oil (I used canola oil)
- 1 egg
- 1 cup yogurt
- 1 punnet of blueberries
- zest of 1 orange

- preheat oven to 190 deg c
- in a large bowl, sift dry ingredients except sugar together
- reserve 1 tbsp of flour mixture & dust/coat blueberries with it
- whisk sugar, oil, egg, yogurt and orange zest till well blended
- add wet ingredients into flour mixture, mix with no more than 10 strokes
- add dusted blueberries, stir with another 2-3 strokes
- spoon into muffin pan
- bake until golden brown, about 20-25 mins
- cool in pan, serve warm

Thursday, June 9, 2011

Apple Custard Crumble

Last weekend I made this very yummy Apple Custard Crumble for hubby. Hubby loves all things apple and orange. This is one of his comfort food when he is stressed. He's been working really hard recently, so I thought I'll make his day by baking one of his favorites. I really like this pastry coz it's a combination of apples and custard. Fragrant crunchy topping with fruity apples and velvety custard. Very nice. The sweetness is just nice to me but hubby who has a real sweet tooth prefers it sweeter. Fat cheeks loves it much too and I think she would have finish all of it if she could have it her way. =)


- 155g plain flour
- 1 tbsp caster sugar
- 80g salted butter, melted & cooled
- 1 egg yolk

Apple Custard
- 3 apples, peeled, cored & diced
- 20g butter
- 4 tbsp caster sugar
- 2 eggs
- 185ml whipping cream (I used evaporated milk instead)
- 1 tsp vanilla ( I added vanilla beans fm 1 vanilla bean pod for extra oommp!)

Crumble topping
- 60g plain flour (I used about 8pcs of wholewheat crackers & crushed them up finely)
- 2 tbsp dark brown sugar
- 40g walnut (I replace this with instant oats)
- 60g salted butter, melted

- preheat oven to 180 deg c
- Lightly grease & line a 28 x 18cm baking tin
- to make pastry, sift flour and sugar, add butter, egg yolk & 2-3 tbsp of water till dough comes together
- rest dough in fridge for 20mins
- roll out dough & fit into baking tin, prick dough all over with fork, bake 15 mins, leave to cool
- for apple custard, place apple in saucepan with butter, half the sugar & 2 tbsp of water
- cover & cook over low heat till soft
- uncover and cook till all liquid is almost dried up, leave to cool
- to make custard, whisk eggs, cream, remaining sugar & vanilla
- spread apple mixture over cooled pastry then pour over cream mixture
- bake 20 mins or till custard is half set
- to make crumble topping, mix the cracker crumbs, brown sugar & oats
- stir in butter & mix well
- sprinkle over custard top & bake for another 15 mins
- cool in tin before slicing