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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …