Breakfast Muffins: Pumpkin, Polenta, and Chilli

Breakfast Muffins: Pumpkin, Polenta, and Chilli

Hello Everyone! I can’t believe we’ve come to an end to Breakfast/Brunch Month, which also means that it’s almost the end of October! Once again, where did the days go? Time flies too quickly. Luckily for you guys, today will not be the last post for October for I have a recipe going up on the 31st for a Halloween Special. I won’t say much about it now but the only thing I will say about it is that it’s gonna get bloody!

So anyway, since today will be my last post for Breakfast/Brunch Month, I’m going to end it with a recipe that is sure to knock you socks off! I’ve not tried this recipe before earlier on this week, but I can assure you that for those of you who like a little bit of spice in your life, these muffins pack a good kick! I had actually planned to bake some Chorizo, Corn, and Chilli Streusel muffins two weeks ago to post for today, but we could not find any chorizo at all that week. So I told my mom that I’ll hold off making the muffins since they weren’t going up on the blog for another week or so during that time, but as the days drew closer and chorizo still could not be found – so maybe I will hold off this recipe for another time when chorizo is available.

Thus, I decided to change my recipe – Pumpkin, Polenta, and Chilli Muffins! I kind of like how it is sort of in theme with fall (for the Northern Hemisphere), and Halloween – the pumpkin aspect of today’s recipe that is. The original recipe for these muffins can be found over on Taste;I didn’t really do anything to alter the recipe, only that I added half of the pepitas into the muffin batter mixture. Other than that, I pretty much just followed this quick and easy recipe.

Breakfast Muffins: Pumpkin, Polenta, and Chilli Ingredients

PREP TIME 15 MINS | COOKING TIME 22-25 MINS | SERVES 12 MUFFINS

INGREDIENTS

  • 500g butternut pumpkin, peeled and cut into small chunks
  • 2 & 1/2 cups self-raising flour
  • 3/4 cup milk
  • 1/2 cup coarse polenta
  • 1/2 cup vegetable oil
  • 1 large free range egg, lightly beaten
  • 2 tbsp fresh coriander leaves, finely chopped
  • 2 tbsp pepitas (pumpkin seeds)
  • 1 tbsp caster sugar
  • 2 tsp dried chilli flakes
  • Ground salt and black pepper, to taste
  • Softened butter, to serve

Breakfast Muffins: Pumpkin, Polenta, and Chilli

Breakfast Muffins: Pumpkin, Polenta, and Chilli

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Grease a 12 hole muffin pan with either cooking spray or with butter.
  2. Place the pumpkin chunks on a baking tray lined with foil and season with a bit of salt, pepper, and coat with olive oil. Bake in the oven for 15-20 minutes or until tender. Once done, remove from the oven and transfer to a heatproof bowl. Using a fork, mash the pumpkin and set aside to cool.
  3. Meanwhile, combine the self-raising flour, sugar, polenta, chilli flakes, coriander, and half of the pepitas in a bowl. Mix until thoroughly combined and then make a well in the centre.
  4. Add the milk, egg, vegetable oil, and pumpkin into the well and then mix until just combined. Your batter will be very thick which is exactly what you want! Season with a bit of salt and pepper, and the spoon the mixture evenly into the prepared muffin pan. Top with the remaining pepitas.
  5. Bake for 22 to 25 minutes or until golden and firm to touch. Remove from the oven and stand in muffin pan for about 5 minutes before transferring them onto a wire rack to cool down completely.
  6. Serve and enjoy warm or cold with softened butter!

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.

Breakfast Muffins: Pumpkin, Polenta, and Chilli

Breakfast Muffins: Pumpkin, Polenta, and Chilli

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

Hello Everyone! Oh my! I cannot believe that it’s the last week of October already! My has time gone by so quickly this past month. Anyway, it’s been a while since I last baked muffins for breakfast and only because the last time I made muffins was back in Sydney with my Muffin Making Monday partner Jialing. We made a pizza muffin together one afternoon at her place (the recipe isn’t up on my blog yet), and yes that was the last of our Muffin Making Monday days. Since I left Sydney, we’ve talked about how much we miss baking muffins together and even said that we should still continue it… Over Skype! I don’t know how that’s ever going to work anymore since we’re both independent working women with our busy schedules and time differences.

But anyway! I wasn’t aware that it was a Monday when I baked these babies; only Jialing reminded me of it when she asked me what I was doing that day and I said that I was going to bake some muffins. Today’s recipe can originally be found on All Recipes. The recipe says that it should make 12 muffins, but I ended up with 16, maybe I should’ve filled the muffin cups a bit more because some of them were a bit flat, and some had a nice rise to them. Also, since I ended up with 16 muffins, I ran out of crumbed topping so the muffins weren’t very covered with the brown sugar streusel. Anyway, I’ve edited the recipe a bit so that the proportions match up. These muffins are a little bit on the sweet side, so if you’re someone who doesn’t like sweet things for breakfast, then tune in on Thursday for a savoury brekky muffin 🙂 It involves chorizo and has a bit of a spicy kick to it!

Breakfast Muffins: Apple Strudel Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | SERVES 16 MUFFINS

INGREDIENTS

For the muffin batter

  • 2 cups plain flour
  • 3/4 cup white sugar
  • 110g unsalted butter, softened
  • 2 large apples, peeled and roughly chopped
  • 2 large free range eggs
  • 1 & 1/4 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the brown sugar streusel

  • 1/2 cup packed brown sugar
  • 20g unsalted butter
  • 1 & 1/2 tbsp plain flour
  • 1/4 tsp cinnamon

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Line a 12 hole muffin pan with paper cases. In a medium-sized bowl, combine the plain flour, baking powder, baking soda, and salt. Set aside.
  2. In a small bowl, mix the brown sugar, cinnamon, and plain flour. Add the butter, and using your fingers, crumb the butter into the sugar mixture. Because Brunei is scorchingly hot, I needed to place the streusel in the freezer to stiffen up a bit.
  3. Using an electric handheld mixer, beat the butter and sugar in a large bowl until smooth. Add in the eggs and vanilla extract and continue to beat until well combined. Add in the apples and stir using a rubber spatula. Gradually stir in the flour mixture.
  4. Spoon the batter into the prepared muffin pan, filling them up to about 3/4 of the way, and top with the brown sugar streusel.
  5. Bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Once down, remove from the oven and set aside to cool for about 5 minutes before removing them from the pan. Cool down completely on a wire rack and then they are ready to eat!

Breakfast Muffins: Apple Strudel

Breakfast Muffins: Apple Strudel

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.

BON APPÉTIT

– Ally xx

myTaste.com

Cornflake-crusted French Toast

Cornflake-crusted French Toast

Hello Everyone! I’ve got another french toast recipe with a twist for you again today, but this time there will be no added milo to it. Instead we’re gonna crust our classic french toast with some cornflakes to give it that extra added crunch to an already soggy bread. I came across this idea a couple of months ago back in July when Symmetry Breakfast went viral. They posted a photo of some cornflake-crusted french toast and when I planned for Breakfast/Brunch Month for October, I knew I had to tackle a recipe for that!

I absolutely love their work! If you have been following my Instagram during that month, you would’ve seen that Jialing and I (and Edison) hopped on the #symmetrybreakfast bandwagon for the last remaining week that I was in Sydney. Actually, I might just share the photographs here since I don’t know if I will be posting them on the blog anytime other than now I guess (click on the individual images to view a larger version of them):

Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider
Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails

L-R: Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider | French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail | Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails

I know, they’re not quite as symmetrical as the guys from Symmetry Breakfast (we tried to be creative with our symmetry/asymmetry lines), but it still gained a lot of views, likes (especially from Symmetry Breakfast), and new followers! Anyway, yes I realise that I have gone on a bit of a tangent, but I’m pretty sure you enjoyed those photographs (for those who have not seen them that is). So let’s get down to business shall we and get a move on to today’s recipe:

Cornflake-crusted French Toast Ingredients

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

  • 1 & 1/2 cups of cornflakes, crushed
  • 4 thick slices of bread
  • 1/2 cup milk
  • 1 large free range egg
  • 1 tbsp white sugar
  • 1/2 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg

Optional:

  • Green Kiwi
  • Pineapple
  • Strawberries
  • Honey
  • Powdered sugar
  • Vanilla yoghurt

METHOD

  1. Whisk the eggs together with the milk, sugar, spices, and vanilla extract in a bowl.
  2. Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long. The dip the soaked sliced bread into the cornflake crumbs and coat.
  3. Place the bread slice into the frying pan and cook until done, 2-3 minutes per side.
  4. Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
  5. Top with your favourite toppings, and/or serve with your choice of fruits for a fresh salad on the side. Enjoy!

Cornflake-crusted French Toast

Cornflake-crusted French Toast

BON APPÉTIT

– Ally xx

myTaste.com

Milo French Toast

Milo French Toast

Hello Everyone! Anyway, so it’s week 4 of Breakfast/Brunch month and this week I will be sharing with you my now-favourite french toast recipes. I say ‘now-favourite’ because this is the very first time I’ve attempted these recipes. I’ve had and made french toast before, but the recipes I’ll be sharing with you this week are beyond than that of the classic french toast – they got a certain twist to them that will make you fall in love with french toast all over again.

Today’s recipe is one that I came across on Facebook as I was scrolling through my newsfeed. BuzzFeed Australia posted a video recipe for Milo French Toast. If you love milo and fancy some french toast to go with that, then this recipe was made for you, only that, you get to combine milo together with your french toast – how cool is that? You can top them off simply with some butter and syrup, or you can make it a bit more interesting by topping them off with some of your favourite fruits – I topped mine with some strawberries, crushed pistachios, honey, and a bit of powdered sugar.

I remember growing up, even up until now, my mom would make a classic french toast for breakfast at least once a week. When I came across this recipe and talked to her about it, we decided to try it out. It was a great success in my opinion and I loved it, so did my Mom and sister Angela. Original video recipe can be found on BuzzFeed Australia‘s Facebook page.

Milo French Toast Ingredients

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

  • 4 thick slices of bread
  • 1/2 cup milk
  • 1/2 cup milo
  • 1 large free range egg
  • 1/2 tbsp vanilla extract

Optional:

  • 1 punnet (250g) strawberries, hulled then halved
  • Handful of pistachios, shelled and lightly crushed
  • Honey
  • Powered sugar

METHOD

  1. Heat a bit of oil in a non-stick frying pan over medium.
  2. Combine the milo, milk, egg, and vanilla extract in a bowl. Mix until well combined.
  3. Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long.
  4. Place the soaked bread slice into the frying pan and cook until done, about 2-3 minutes per side.
  5. Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
  6. Serve up this Aussie twist on a French favourite with some honey and butter if you like, or with some fresh fruits and crushed nuts and enjoy!

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BON APPÉTIT

– Ally xx

myTaste.com