Master Muffin Mix

I briefly made muffins again for my kiddo but found out after time, it become so hard and stoney! It was a little frustrating, so I was googling up tips and tricks to keep muffins soft.

And these are the few fine tips that makes a whole lotta difference. I used to want to know the science behind the theories but I think she's explained in the most simplest ways ever.

So here are the essential tips  (courtesy from Sally's baking addiction - recipes on her page too)

My Master Muffin Batter - 1 homemade muffin mix, endless options to create bakery-style muffins at home!

Don’t Skip the Oil 

I use oil as the fat in my master muffin batter. As far as baked goods go, fat is a good thing! Oil is what will give your muffins their tender, melt-in-your-mouth centers. Butter is a fat typically used in muffin recipes, but I use oil in this master batter because it leaves the muffins much more moist. Since there are so many flavors in each bite (banana, berry, chocolate – depending on which variety you make), you won’t really miss the taste of butter. For my banana nut version, I added mashed bananas. Because of this added wet ingredient, I left out a bit of oil. Still keeping the same tender, moist texture but giving the muffins their signature banana flavor. The rest of my master muffin mix varieties use 1/2 cup of oil. Feel free to use melted coconut oil or vegetable oil instead of the canola oil called for. One thing to note: I do not suggest using a lower fat option. See all of my healthier muffin options instead.

The Purpose of Eggs 

Moisture, richness, tenderness, binding the batter, texture. They have heavy lifting power in this recipe; don’t leave them out! Use standard large, room temperature eggs.

Why room temperature? Room temperature eggs incorporate evenly into your batter – guaranteeing a uniform structure among every corner of every muffin.

Playing Around with the Milk 

My master muffin batter requires 1 cup of milk. When I first developed the recipe last year, I used 1% milk. However, I’ve started using buttermilk instead these days. The resulting muffin is so moist! When I use buttermilk in recipes, I find a noticeable difference in texture than when I use other milks. For example, when I make quick bread, I find the crumb is more tender and moist than the same recipe using regular milk. And the loaf even slices better – it’s not crumbly at all. The same goes for my master muffin batter. I prefer it with buttermilk!

Two Additional Muffin Tips 

  1.  Something helpful to remember when making my muffins: mix the wet ingredients as much as you like, mix the dry ingredients as much as you like but when you combine the two together, only mix until they combine. If you overmix the wet with the dry, your muffins will be heavy, tough, and dense. Remember: when it comes to mixing muffin batter together, a little goes a long way. 
  2. The trick to baking the muffins so tall? It’s something I do with most of my muffin recipes. Here’s my secret: Fill your muffin pans all the way to the top. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. Bake the muffins for 5 minutes at 425F degrees, then at 375F degrees for the remaining time. Setting the oven to a “high temperature burst” lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.


Peanut Butter Choc Protein Balls

Bit of a handful in the title ain't it? But once it's popped into the mouth, it's a lovely mouthful of yummilicious goodness.

I had a weekend to myself and there I was looking up at recipes to make, but alas I didn't have a crowd to share with. Also, I had a lot of time (and was indeed restless) plus I didn't want to buy too many more ingredients. So here I am thinking of something healthy and beneficial instead.

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Protein balls! Bit on the higher side of calorie content as it's got oats and peanut butter. These snacks are the current fad apparently and it is really easy to make as there is no need for baking required. You need to finish them up within a week though I cut the ingredients down further from this recipe.

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Just get your hand in!

Interested? Head below to find out more on the ingredients and method. (Makes about 10 x 1" balls)


The best banana cake you'll ever make

Just coz I made it over the weekend and this actually tastes good! Not as moist and light like the commercial ones but more on the buttery side, which I like of course haha.

My bananas sank down the dough though just coz I didn't follow the instructions. Oh well, the ingredients were simple.

Original post here


When you go to the effort of baking a cake, especially if you're not a regular baker, it’s only natural to want to start with the best recipe out there. When it comes to banana cake I think my Best-Ever Banana Cake is it!
It is a recipe I have perfected over time, and used over and over again – and one that I always get great feedback about (just check out the comments at the bottom of the recipe!) Even people who don’t normally like banana cake seem to love it.  
Bananas new LR_283x283.jpg  Mashed bananas LR_283x283.jpg
One of the tricks for perfect banana cake is to use really ripe bananas – the sugar content increases as they ripen, making them sweeter, and of course they are softer and easier to mash so they break down more easily in the cake batter.
Bananas are one fruit you never need to throw out – even when they are deeply speckled and soft they are great for cakes and muffins, and if you can’t deal with them at the time they freeze fabulously – just throw them in the freezer in their skins. They’ll go a bit black as they freeze, but when you’re ready to use them you can just thaw them, then peel and mash them as usual. You’ll never throw another overripe banana away again!
As with most baking you will want to start with all of your ingredients laid out – and at room temperature. The reason recipes call for butter to be at room temperature is so the sugar can cut through it and aerate it so that it becomes fluffy – which you won’t achieve with either cold or melted butter.
The baking soda in the recipe makes sure your banana cake comes out nice and light, and also breaks down the banana fully (as it does for carrot, pumpkin or zucchini mixtures). But be sure to dissolve it in the hot milk first so it’s evenly distributed – there’s nothing worse than a mouthful of baking soda in your cake!
Do be gentle when you fold in the flour; after getting all of that lovely air in there when you creamed the butter and sugar, you don’t want to beat it back out.
Finally, you can make this cake as one 23cm-diameter cake, four 10cm-diameter cakes (recycled 425g tuna cans are perfect – just make sure they don't have a plastic coating inside), or 12 little cupcakes. Topped with a light lemon icing the cupcakes make the perfect afternoon teatime treat, and even better you can freeze them iced!
Intothetin LR_283x283.jpg  Cooling LR_283x283..jpg
Best-Ever Banana Cake
Prep time: 15 mins
Cook time: 1 hour (less for smaller cakes)
Makes: 1 large cake, 4 small cakes or 12 muffin-sized cakes
  • 250g butter, at room temperature
  • 1½ cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 4 very ripe bananas, peeled and mashed (about 2 cups)
  • 2 tsp baking soda
  • ½ cup hot milk
  • 3 cups flour
  • 2 tsp baking powder
Lemon Icing:
  • 50g butter, at room temperature
  • 3 tbsp lemon juice
  • 3 cups icing sugar
Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled 425g tuna cans are perfect – just make sure they don't have a plastic coating inside) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.
Lemon Icing:
Beat together butter, lemon juice, icing sugar and ½ tbsp hot water until creamy. Spread over cake. 

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