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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

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