Posts tagged ‘Healthy Muffin’

June 2, 2012

Yumi and her BBB muffin

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is my lovely 20 months old daughter Yumi, with her favorite BBB muffin. It’s “Blueberry & Banana”, made with organic wholemeal flour and honey.

20120602-104515.jpg I still have the battle of what to use in my healthy muffin, between honey,maple syrup and raw sugar.

 

Most of the time, I use raw sugar, because it’s easy and gives me “stable” results. But today, I wanted to use some ripe bananas as the “base” sweetness for my muffin, I chose to use honey, and the result was delicious!

 

I’m not joking because Yumi ate 5 muffins (regular size!) in one day, it must have been tasty!

 

To make 12 regular size muffins, I used

-2 very ripe Bananas, mashed

-2 Free range Eggs, lightly beaten

-2 Tablespoon Honey

-60g Rice bran oil (you can use vegetable oil or olive oil)

-180ml Organic soy milk

-300g Wholemeal Organic plain flour

-1 Tablespoon Aluminium free Baking Powder

-30-50 Blueberries (I used frozen ones, and they are quite nice!)

Method

Step 1: Preheat the oven to 180C, Line your muffin tin with paper or grease them lightly with extra oil, Mix all the wet ingredients (banana, egg, honey, oil, soy milk) in one large bowl; Mix all the dry ingredients (flour and baking powder) in another large bowl

Step 2: Pour the mixed wet ingredients into the dry ingredients, mix lightly so there are no flour, pour int baking tin, push 3-5 blueberries into each muffin; Bake in oven for 15-20min, or until cooked (test with a skewer and it should come out clean when cooked)

Cool in tin for 5min before taking them out on a cake wrack to cool completely. I am not sure how long they last because at our house, it lasted only for 2 days!

 

I would love to add some chopped walnuts to this recipe, just put it into your dry ingredients bowl. Great snack to take around, just watch it as your little ones munch, because there face may get messy a bit! ENJOY!!

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March 12, 2012

Pumpkin Adzuki Muffin

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

My daughter Yumi LOVES muffins. I started baking them when I moved to Australia, that is about 8 months ago, and I think I have baked over 1000 muffins now. Not the regular one but mini muffins, but still, that is a lot of muffins.

I bake at least once a week, 20-24 mini muffins at a time, and this year, I have done 16 lots and all of them in different flavor.

Yesterday, I baked it using some left over yogurt, and it turned out BEAUTIFUL 🙂 !!

This recipe is for myself so I can make it again 🙂 !

Ingredients(Makes 24 mini muffins or 12 regular muffins)

-240g (or 2 Full cups) Organic wholemeal flour

-1 Tablespoon Aluminium Free Baking Powder

-2 Tablespoon Organic raw sugar

-1 Free range Egg

-100g Yogurt (YES, This was the SECRET!!)

-80cc water

-100g cooked Organic Adzuki beans or sultanas

-150g cooked pumpkin, mashed

-1 Tablespoon olive oil

Preparation: Grease muffin tins lightly with oil or line with paper cups, heat oven to 180 C

How to make

Step 1 : Mix all of the dry ingredients(Flour, Baking powder, sugar)  in a large bowl

Step 2: Mix all the wet ingredients (egg, yogurt, beans, pumpkin, oil) in a large bowl

Step 3: Mix dry ingredients into the wet ingredients, mix until just combined, pour into tin and bake for 15min(mini muffins)

They turned out so light and fluffy and soft and moist! Yum!!

Yes, this is definitely my golden recipe, however, I do like my old recipe as well because this new muffin is so soft and fluffy, it doesn’t keep its shape when I chuck it in my bag for Yumi’s snack! I usually carry her muffin in a zip lock bag, but with this one, it has to be in a container to maintain its form.

Oh well, I hope you ENJOY this as much as us 🙂

February 17, 2012

Wholemeal Banana Muffin

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

It’s Friday already, and my house is running out of muffins! Time to make a new batch before our weekend outings.  The timing was good because my bananas were getting really ripe, and I mean REALLY ripe, that it was almost black! Did you know that when a banana turns black, that’s the best time to use it in cakes? It’s really soft to mash and sweet too! So sweet that you don’t have to add any sugar. Well, at least not in my kitchen.

Today, I made it with wholemeal flour. It doesn’t rise as much as plain flour, but has that extra fiber that is filling and good for me and my daughter 🙂

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Wholemeal Banana Muffin (makes 24 mini muffins or 12 regular muffins)

2 very ripe Bananas

1 Tablespoon Olive Oil

200cc (a bit less than 1 cup) water

220g (2 cups) Wholemeal flour

1-2 Tablespoon Aluminium free baking powder

Step 1: Mix all the dry ingredients in a big bowl. You don’t have to shift wholemeal flour, just mix the BP through it using a spatula.

Step 2: Mix all the wet ingredients (bananas, olive oil, water) in a big bowl. Grease or line your muffin tins and turn the oven on to 180 C.

Step 3: Pour the wet ingredients into the dry ingredients, mix lightly and spoon them into tins. Bake for 15 min for mini muffins or 20-25 min for regular muffins. It should look golden brown at the top and feel firm when you press it. You can skew it with a toothpick and make sure that nothing sticks to it. Cool for 5 min and take it out of the tin.

My daughter loves this so much, she already ate 3 as soon as I put it on the plate to take a photo for this blog. She was climbing on my coffee table to grab it, and when I turned away, she was holding one in each hand, with one in her mouth! I hope your bubs enjoy it as much as mine!

Have a nice weekend :-)!!

February 13, 2012

Tofu Muffin

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

This recipe is Vegan and healthy, full of proteins from the tofu.

An ideal snack for my muffin loving baby daughter!

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Ingredients (makes 24 mini muffins or 12 regular muffins):

230g (or 2 cups) Organic plain flour

1 Tablespoon Aluminium free baking powder

40g raisins

400g Momen Tofu (the firm type)

1 Tablespoon Olive oil

250cc (or 1 cup) Water

2 Tablespoon maple syrup

Here’s how to make it:

Step 1: Rest tofu for a while on paper towel to drain excess water (to omit this process, you can cook it in the microwave on low for 90sec), mash it well using a spoon or a beater, mix with all the wet ingredients (oil, water, maple syrup)

Step 2: Put all the dry ingredients (flour, BP, raisin) mix and add the wet ingredients. Mix lightly.

Step 3: Pour into greased/paper lined muffin tins. Cook in 180 C oven for 20min. If you are using regular muffin tins, cook for 30-35 min. When the top is lightly golden and firm when pressed, it’s done!

You can change the amount of maple syrup according to your taste buds.I try not to put too much in because my daughter is going to eat most of this (she already ate 5 as I am writing this blog,,,). I think walnuts would suit this recipe if you have it in the pantry. Nuts can be added as topping before putting it in the oven, when I do it, I only put it on half of it so some can be nut-free while some can be nut rich!!

Enjoy 🙂

February 3, 2012

Apricot Almond Muffin

by KK

Hi, this is KK, Sushi Artist/Healthy Muffin Maker/Mum 🙂

Thank you for visiting my blog.

It’s February already! How time flies!

So far,in year 2012,  I have baked 7 batches of mini-muffins and 1 batch of regular muffins, which means 140 mini-muffins and 10 regular muffins, different flavor each time. It’s quite amazing for a family of three (and one being just a baby), we consume so many muffins!

Well, most of it is eaten by my daughter, Yumi 🙂

My muffins are healthy for 3 reasons:

1.No white sugar

2.No butter

3.Lots of fiber

I bake these healthy muffins because my daughter Yumi, who is 16 months old loves to eat muffins, and I wanted to make it as good as it can be for her. The ingredients are as organic as I can find it to be, and they are baked fresh twice every week.

Muffins are good because you can carry them around and it can be eaten very easily. Whenever Yumi gets hungry, I give her these muffins so she doesn’t get grumpy! It is much economical than buying a roll of bread (which I used to do in case of an emergency), and you can make it sweet or savory.

This muffin, Apricot Almond Muffin is one of Yumi’s favorites.

All my healthy muffins  are made in a similar style, just changing what you want to mix inside. The basic recipe is

-220g Organic flour (wholemeal, if possible)

-1t Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-20g organic raw sugar or Maple syrup or Honey

-20g Olive oil

To make apricot almond muffin, just add 40g of chopped dry apricot and 20g almond slice.

I mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the dry ingredients so they mix well, and fold it into the dry ingredients.

Put it into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

At first, this muffin may seem too un-sweet for you, but instead) of adding sugar, add dry fruits (smaller chopped, the better) . I use a cooking scale when I measure the wet ingredients, and it is quite surprising how little 20g sugar is. In other words, there are just tooooo much sugar (white sugar) in most cake recipes, so I can not give it to my baby.

This recipe has been made by me and tested by my daughter, and  as the number proves, is our all time favorite. Hope you enjoy it too!

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