Skip to main content
logo
Food Advertising by

Pineapple Walnut Muffins










I was doing stock taking in the kitchen and stumbled upon some yoghurt in the fridge, long forgotten, gosh, I looked at the expiry date, thank goodness it still have a few more days of shelf-life.  So, together with some left-over dried pineapple, I whisked these up and shared them with some friends for tea, much to their delight.









Recipe for Pineapple Walnut Muffins



Ingredients :
  • 150 gm Dried Pineapple  -  (Chopped)
  • 135 gm to 150 gm Plain Yoghurt  -  (Depending on brand)
  • 250 gm Self-Raising Flour
  • 1  Teasp. Bicarbonate of Soda
  • 1/4  Teasp. Salt
  • 150 ml low-fat milk/Sugarless Soyabean milk
  • 150 ml Cannola Oil
  • 100 gm Caster Sugar
  • 2 Eggs
  • 50 gm Walnuts, lightly toasted and coarsely chopped  -  (Optional)
  • 1 Teasp Vanilla
Method :
  1. Combine yoghurt and chopped pineapple for about 30 minutes to soften the dried fruit.
  2. Sift flour, bicarbonte of soda, and salt, mix well.
  3. Add in sugar and mix thoroughly, set aside.
  4. In a large  bowl, beat the eggs lightly, add in the oil, soyamilk, vanilla, mix well with a handwhisk.
  5. Stir in the yoghurt mixture into the egg mixture and mix well.
  6. Pour the liquid mixture onto the flour mixture, toss in the chopped walnuts, mix till just combined.  Do Not Overmix.
  7. Scoop the batter into muffin cups/trays, bake in preheated oven at 400 deg F/200 deg C for about 15 to 20 minutes till golden  brown.  Insert skewer into centre of muffin till it comes out clean.
Note:
This recipe works well when substituted with mango yoghurt and dried mangoes, hence, "Mango Muffins".
                                                                                                            

Comments

  1. hv u try my muffin, any comments? p/s advise the method by using butter instead of cannola oil.
    TQ & Regards,
    Choong

    ReplyDelete
  2. Hi Choong
    Tastes good.....not bad for first attempt. If u want to use butter, just melt it in a pot. But butter is more oily and fattening. U can also use Corn or Olive oil.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…