Skip to main content

Pistachio Muffins ~ 开心果玛芬

 

It's year end again, will be saying áuld lang syne' to 2024' in relatively 2 weeks and soon will be ushering in the new year, 2025.  This Pistachio muffin will be great to greet you on the morning of Christmas, a light breakfast after all the gourmet food at X'mas eve dinner. 





Pistachio Muffins ~ 开心果玛芬                              
Ingredients
  • 100 gm caster sugar
  • 1/2 cup oil
  • 3/4 cup milk
  • 2 'L' eggs
  • 250 gm self-raising flour
  • 1 tsp vanilla
  • 100 gm pistachio, chopped
  • Icing sugar to dust
Method
  1. In a large mixing bowl, whisk oil and sugar till well incorporated.  Add in the milk, vanilla mix well and break in the eggs.  Whisk till well combined.
  2. Sift in the self-raising flour and fold till just combined.
  3. Mix in the chopped pistacho.
  4. Using an ice cream scoop, scoop the batter into the muffin cups, about 3/4 full.
  5. Bake in a preheated oven @ 200 deg.C for about 20 mins. till muffins are brown.  Test with a skewer till it comes out clean.
  6. Remove muffins from the oven and let cool.  Dust some icing sugar on top to decorate.

Comments

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

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe