Friday, July 31, 2015

Lemon Honey Tea Muffins

I happened to see there's a bag of honey tea given by my sis
I personally do not really prefer drinking this tea without anything added, the honey fragrance is too strong, lemon added does help

Looked so good I decided to give it a try, giving it a little twist by adding this honey tea with lemon mixture and I made it into muffin. I replaced passion fruit with brewed honey tea mixed with juice of half a lemon and added the zest, too. Also I added lemon frosting on top of each muffin
The cupcake looking muffins look pale even though the brewed tea was brown in colour. It didn't brown on top. I suspected it's because I used fan during baking. Anyway the fragrance of the lemon and honey is so distinct. Yummy and texture was very good

 See the lemon zest I mixed in the frosting? So refreshingly fragrant :)

Recipe below...
What you need:
350g plain flour
3/4 tbsp baking powder (I used double acting)
2 eggs, lightly beaten
180g sugar
brewed honey tea and juice of half a lemon to make it 120g
zest of 1/2 lemon
120g fresh milk (or fresh cream)
150g cold butter, cubed
  1. Preheat oven to 180degC. Line muffin pan
  2. Sieve all dry ingredients in a bowl, flour, baking powder and sugar. Add in butter cubes and rub with fingers til resembles crumbs
  3. Add in eggs and lemon zest, stir well. Add in tea/lemon mixture and followed by milk. Stir well
  4. Scoop about 1/4 cup into each muffin liner and bake for 20mins til skewer comes out clean
  5. Remove from oven and leave it in the pan for 10mins before transferring to cooling rack
For the frosting:
Mix 1/2 cup of icing sugar with about 2-3 tbsp of lemon juice and some zest. Stir til you get the thickness you like
Spoon frosting on each cooled muffin. It will dry up after about 10mins or so
Indeed a very good recipe. And very easy too. I will try the passion fruit loaf version definitely like the original recipe :)
This post is linked to the event Little Thumbs Up (July 2015: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl from Baking Taitai


Thursday, July 16, 2015

Bake Along #82 Healthier Lemon Bars

Craving for some refreshing sweet treats during mid week? Can't wait for weekend cheat day?
You can try this lemon bars. Portion controlled and healthier ingredients used giving you only about 75 calories per serving. How good is that? :)

Taste wise, you don't have to compromise too much. These bars are yummy, and simple to make too :)
Recipe is from Mind Over Munch
What you need:
For crust:
1 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)
1/3 cup brown sugar (or sweetener of your choice such as stevia or coconut sugar)
1/4 cup coconut oil, solid
1/8 tsp salt
For filling:
3 eggs
1 egg yolk
1/2 cup freshly squeezed lemon juice
1/2 cup caster sugar (I wanted to use coconut sugar but I didn't want to ruin the bright yellow colour and I don't really fancy baking with stevia so I stick to caster sugar)
1/3 cup flour (I used unbleached all purpose flour, you can use oat or whole wheat flour)
zest from 1 lemon
  1. Preheat oven to 180degC
  2. Combine ingredients for crust using pastry cutter or fork til crumbly
  3. Press crust into a greased baking pan and bake for about 12mins, til slightly browned. Set aside
  4. Make the filling by whisking all ingredients til well mixed and then pour onto the cooled crust
  5. Bake for about 20mins til the filling is gelled and cooked through
  6. Cool completely and cut into 16 squares. Dust with sieved icing sugar before serving
As you can see there's some of the lemon filling managed to escape underneath the crust, hence a thin layer of the filling formed there making it looked like layered cake instead, I mean layered bar LOL

Thursday, July 9, 2015

Pumpkin Cream Cheese Muffins

Happiness can be as simple as some muffins in the morning with a cup of coffee. At least for me haha.. These yummy muffins definitely can :)

What you need:
200g self raising flour
150g pumpkin, steamed and mashed
150g castor sugar
100g cream cheese
80g melted butter
50g fresh milk
3 eggs
1 tsp cinnamon powder
1/2 tsp baking soda
  1. Preheat oven to 180degC. Line muffin pan
  2. Whisk together mashed pumpkin (still hot) and cream cheese til well mixed. Add in eggs, milk and melted butter. Stir til well combined. Set aside
  3. In another bowl, mix in flour, sugar, cinnamon powder and baking soda
  4. Make a well in the centre and pour in the wet mixture. Fold in gently til just incorporated. Lumpy batter with some flour streaks here and there is alright. Do not overmix
  5. Pour batter into the muffin pan til 3/4 full. Bake for about 20-25mins til skewer comes out clean
Delicious yummy muffins
Soft, moist, full of pumpkin and cinnamon flavour with a slight hint of the cream cheese. I like! :)

This post is for Best Recipes July 2015 event where the theme this time is I Have A Date With Pumpkin. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary and co-hosted by Rachel from Simply Life 


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