Skip to main content

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.