Skip to main content

Orange Muffins with Cereal Topping ~ 香橙麦片玛芬


This recipe has both orange zest and juice which gives these muffins an awesome orange flavour.  Topped with cereal, this will make an excellent nutritious breakfast to start off your day!








Orange Muffins with Cereal Topping  ~    香橙麦片玛芬

Ingredients

  • 85 gm melted butter
  • 125 gm plain flour
  • 1 egg
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • 60 gm caster sugar
  • 1 tsp baking powder
  • 2 tsp orange zest
  • 1 Tbsp orange juice
  • a pinch of salt
For the topping :   6 Tbsp cereal + 3 tsp Demerara sugar, mix well.

Method
  1. Sift plain flour, baking powder and salt into a mixing bowl.  Whisk in the sugar and orange zest, mix well, set aside.
  2. In another bowl, whisk together the melted butter, egg, milk, vanilla and orange juice.
  3. Pour the wet ingredients into the flour mixture and mix till just combined.
  4. Scoop batter into a paper lined muffin pan.  Sprinkle with the cereal topping.
  5. Bake in a preheated oven @ 190 deg.C for 20 mins.  Test with skewer till it comes out clean.
  6. Let cool in pan for 5 mins, before removing and cooling them on a wire rack.
  7. Serve warm.
  8. Yield :  6 muffins





Comments

  1. There's cereal and fruit in these muffins, so I guess I can enjoy them as the breakfast without feeling guilty, right?

    ReplyDelete
    Replies
    1. Yes, it'll give you the energy to start your day!

      Delete
  2. What brand of cereal do you used? where to get?

    ReplyDelete
    Replies
    1. It was a gift from a friend who's residing in Scotland.

      Delete
  3. These muffins looks awesome especially with the cereal topping. Sound healthy too!

    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

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes