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Saturday, May 16, 2015

Welcome to the follow up blog post of my four-minute How to Bake Lemon Poppy Seed Muffins video! Here you will find the ingredients (with conversions) and instructions on how to make these classic and delicious, lemony-flavored muffins.

Lemon Poppy Seed Muffin recipe
adapted from sheknows and joyofbaking

makes 18 muffins

113g butter, room temp.
60ml oil
180g sugar
2 large eggs
zest of one lemon
5ml vanilla extract
360g Greek yogurt (non-fat is okay)

15g poppy seeds
300g all purpose flour
2g salt
5g baking powder
3g baking soda

(C) Glaze*opt.
30g fresh lemon juice
60g confectioner's sugar, sifted

A - Cream together butter, oil and sugar. Add in large eggs one at a time, mixing in between. Toss in lemon zest and vanilla extract anytime you want, then add in half the Greek yogurt, mix, and add in the other half and mix till fully incorporated.

B -In a separate bowl, have poppy seeds, flour, salt, baking powder and baking soda ready. Fold in half of the dry mixture at a time until batter is evenly mixed.

Preheat oven to 375ºF (190 ºC). Line muffin tin with paper liners, coat with nonstick spray or coat with oil & flour dusting. Scoop in muffin batter into the muffin tin, then put it in the oven for 15-20 minutes until lightly golden. 

C - Stir together fresh lemon juice and sifted confectioner's sugar until it forms a glaze. Pour or dip each muffin with glaze, then let it cool & crust. Eat them whenever you want~

Ingredients converted:
1/2 cup butter (1 stick), room temp.
1/4 cup oil
9/10 cup sugar
2 large eggs
zest of one lemon
1 tsp. vanilla extract
1 1/2 cups Greek yogurt (non-fat is okay)

2 tbsp. poppy seeds
2 1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

(C) Glaze *opt.
2 tbsp. fresh lemon juice
1/2 cup confectioner's sugar, sifted

Lemon poppy seed muffins fresh out the oven ~

Friday, March 6, 2015

I think Smudgies are the reason I've never left an overripe banana rot for the past 4 years. They're just so incredibly simple and easy to make, check out my Youtube video for a quick How-to demonstration!

makes about a dozen smudgies

2 bananas
2 tbsp. peanut butter 
12 graham crackers

Smush bananas on a cutting board with a fork. Transfer it into a bowl then mix in the peanut butter. Lay aluminum foil on a flat surface (I used a baking sheet) and dollap the peanut-banana mixture onto halved graham crackers. Sandwich the mixture with another graham cracker on top, stick it in the freezer for at least 3 hours (till overnight, days, however long) and enjoy! Your healthy & delicious new snack is now ready. 

Tuesday, February 25, 2014

After watching what may be SortedFood's sexiest video, it was inevitable for me to try it...And now it has become my go-to recipe for an impressive dessert that takes a lot less effort than it seems ;)

Dark Chocolate Soufflé 
recipe from SortedFood

A knob of butter
1 tbsp. cocoa powder
90g dark chocolate (I used 60% cacao)
1 tbsp. heavy cream
3 large eggs, separated
2 tbsp. caster sugar
A pinch of cream of tartar (opt.)

A scoop of vanilla ice cream (opt.)

Grease two (or three) ramekins with butter and dust with cocoa powder.
Melt the chocolate and heavy cream over a double boiler (or microwave).
Whisk egg whites with a pinch of cream of tartar and caster sugar till stiff peaks.
Mix egg yolks with the chocolate mixture. 
Add a dollop of egg white into the egg yolk mixture, mix, then fold together everything till even.
Divide batter between the two (or three) ramekins and run a finger around the rim of the ramekin to clean it and allow it to rise evenly.
Bake at 400°F for 10-15 until risen and just set.
Remove from oven, dust with confectioner's sugar and top it off with a scoop of vanilla ice cream.

Saturday, December 21, 2013

Sunday, December 15, 2013

One Pot Brownies

4 oz. butter or margarine (1 stick)
2 oz. unsweetened chocolate
scant 1/2 cup granulated sugar
1 large egg, beaten
1 tsp. vanilla extract
2/3 cup self rising flour*
1 tsp. baking powder
1/4 cup chocolate chips
1/4 cup unsalted pecans or walnuts

*self-rising flour substitute: 2/3 cup all purpose flour, 1 tsp. baking powder and 1/4 tsp. salt.

1. In a medium sized saucepan, melt together butter and unsweetened chocolate.
2. Add sugar, mix, then let it cool off stove for 2 minutes.
3. Add beaten egg and mix quickly to prevent clumping.
4. Add vanilla extract, self-rising flour, chocolate chips and nuts. Briefly mixing in between each addition.
5. Pour brownie batter into greased and floured 8x8in baking pan. Bake at 350°F for 10-15 minutes. (Do not overbake or brownie will become dry and cakey).
6. Cut into square with a plastic knife (to prevent scratching up baking pan) and enjoy!

Double the recipe if you like extra thick and fudgy brownies. ;)

Sunday, November 17, 2013

Sunday, November 10, 2013

Sunset colors giving me life.

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