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Showing posts from May, 2019

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.

Avocado Chocolate Brownies ~ 鳄梨巧克力布朗尼

These fudgy and gooey brownie squares are not only pretty to look at with swirls of peanut butter but they are delicious as well.  This is a healthy brownie recipe as I've replaced butter with avocado and used wholemeal flour instead.








Avocado Chocolate Brownies  ~   鳄梨巧克力布朗尼
Ingredients

2 medium size ripe avocados, cubed2 eggs150 ml honey75 gm wholemeal flour30 gm cocoa powder1 tsp baking powder1 tsp vanilla2 Tbsp peanut butterMethod In a blender or food processor, combine avocado, eggs, honey and vanilla till smooth.Whisk wholemeal flour with baking powder and cocoa powder.Fold the dry ingredients into the wet ingredients until a batter forms.  Pour the the batter into a parchment lined 8 x 8 inch baking pan.  Soften the peanut butter in the microwave for a few seconds, then drop dollops on the batter and swirl.Bake in a preheated oven @ 180 deg.C for 20 to 30 mins.Press the top and if it bounces back when you gently touch it with your finger, then it is set.  Also test with a skewe…