Skip to main content
logo
Food Advertising by

Nutella Pumpkin Muffins ~ 榛子酱南瓜玛芬


My whole house was smelling so good when these muffins were baking away in the oven.  These muffins stay moist and soft the next day and whatever balance I had, I kept in the fridge and serve at room temperature the next day, but if you prefer them a bit warm, just heat up for 20 seconds in the microwave.  The nutella does blend well with the pumpkin and they were yummy with a cup of hot plain tea or coffee!




Nutella Pumpkin Muffins  ~   榛子酱南瓜玛芬
Ingredients
  • 230 gm plain flour
  • 2 large eggs
  • 70 gm caster sugar
  • 70 gm brown sugar
  • 1 tsp bicarbonate of soda
  • 1.1/4 tsp cinnamon
  • 120 ml vegetable oil (1/2 cup)
  • 60 ml milk (1/4 cup)
  • 1.1/4 cup mashed pumpkin (285 gm)
  • 1 tsp vanilla
  • a pinch of salt
  • 40 to 50 gm Nutella
Method
  1. Sieve flour, cinnamon, salt and bicarbonate of soda into a mixing bowl.  Mix in the sugar thoroughly.
  2. In another bowl, whisk the eggs, oil, vanilla and milk till well incorporated.
  3. Mix in the mashed pumpkin.
  4. Pour the pumpkin mixture into the flour mixture.  Mix to just moisten.
  5. Using an ice cream scoop, scoop half batter into a paper lined muffin pan, add in 1 heaped teaspoonful of nutella, and top up with more batter.
  6. Bake in a preheated oven @ 180 deg.C for about 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Let cool in pan.
  7. Best to serve warm.
  8. Yield :  12 muffins


Comments

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…

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.