Breakfast Muffins: Vegemite & Cheese

Breakfast Muffins: Vegemite & Cheese

Hello Everyone! Knowing that Muffin Making Monday would fall on ‘Straya Day, I just knew I had to make these muffins. All I can say is that when I was out doing groceries over the weekend, I had so many doubts about this, and I could not even comprehend WHY I decided to do this. I even struggled to place the tiny jar of vegemite into my trolley of groceries. I just could not bring myself to, but in my head I kept saying, “just do it. Do it for ‘Straya Day” and I did (what am I doing to myself).

Besides lamb, vegemite is another ‘Australian thing’. Vegemite has appeared on my blog once before, but for those of you who don’t know, vegemite is like the Australian version of marmite, a popular spread for sandwiches, toast, crumpets, crackers, and as well as a filling for various pastries. It is salty, slightly bitter, and apparently is similar to beef bouillon. You’ll either love it or hate it, and I did mention before that I am on the hateful side. The smell for me is a bit off-putting, and I know Vidhya hates it too, so I kept shoving the jar of vegemite up her nose whenever I had the chance to *cheeky grin*.

Breakfast Muffins: Vegemite & Cheese

I was too scared to bake a whole dozen muffins because I wasn’t too sure on how the taste would go down with me, so I only baked half a dozen, however, please note that the recipe below is for a full dozen – if you’re like me and don’t want to end up having to throw away the whole batch after eating one, then just half the measurements from the recipe below! Also, a little side note, I followed Sally’s master muffin mix recipe for these, and then added the vegemite and cheese. I only added about a tablespoon of vegemite as I was again afraid that the saltiness of it would overpower the taste of the muffin. But I can tell you that the batter smelled amazingly good!

But to be completely honest, these muffins did NOT taste as bad as I thought they would. It’s sort of like a taste that I cannot really describe. The only issue I had with them this morning was that because knowing that there was vegemite in them, I gagged a couple of times before even putting them in my mouth, so it kind of threw me off just a little bit. Nevertheless, the muffins were beautifully moist though, and I think that all the other ingredients mixed together with the vegemite sort of diluted its taste a bit. They weren’t at all overly salty like I thought they’d perhaps turn out to be. Having said that though, I would probably still never indulge in vegemite just as it is, like on toast or something as they have it here down under.

Breakfast Muffins: Vegemite & Cheese Ingredients

PREP TIME 25 MINS | COOKING TIME 25 MINS | MAKES 6 MUFFINS

INGREDIENTS

  • 3 cups plain flour
  • 1/2 cup granulated sugar
  • 1 cup milk, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 handfuls of grated mozzarella cheese
  • 2 large free range eggs, at room temperature
  • 1-2 tbsp vegemite
  • 4 tsp baking powder
  • 1 tsp vanilla extract

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the baking powder and flour in a large bowl, gently whizzing together until well combined. Set aside.
  3. In a medium-sized bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Then add in the milk, oil, and vanilla extract. Whisk together until the mixture is pale and yellow in colour.
  4. Using a spatula, fold the wet ingredients into dry ingredients and lightly mix everything together until all the flour is off the bottom of the bowl and no big pockets of flour remain. Then add in the cheese and vegemite, and continue to mix. Be careful as to not over mix the batter; it will result in tough, dense muffins. The batter will be extremely thick and somewhat lumpy.
  5. Spoon the batter into prepared muffin cups, filling them all the way to the top.
  6. Bake at 220C degrees for 5 minutes. Then reduce oven temperature to 190C and continue to bake for a further 25-26 minutes until tops are lightly golden. A toothpick inserted in the centre should come out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool down completely.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Breakfast Muffins: Vegemite & Cheese

Breakfast Muffins: Vegemite & Cheese

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Mixed Berries

Breakfast Muffins: Mixed Berries

Hello Everyone and three cheers for the return of Muffin Making Mondays! I hate to start off on a bad note, but this is sadly my second last muffin making session with Jialing as I will be leaving this beautify country that I have called my second home for the past 4 years. I now truly understand the concept of time flying past.

Anyway, all that mushy stuff aside, yesterday we were joined by Yvonne, who spectated our Muffin Making Monday session, and was going on about how she should’ve started coming over when we first started our muffin baking sessions. It wasn’t so that she could bake with us too, but so that she could have a muffin from each of us to eat on the spot, and another to takeaway!

Breakfast Muffins: Mixed Berries

I whipped up a dozen very berry muffins while Jialing made a muffin. Yes you read that right, just ONE muffin. One BIG muffin. She had no muffin cups left and said that it was too far to go out and buy new ones; so she brought her pie tin over instead and made the decision to make ‘muffin slices’. She made an eggless and flourless chocolate muffin (cake) topped with chocolate bits, a chocolate streusel and mixed berries. Unfortunately for her, the streusel burnt, but nonetheless, beneath that was a very chocolatey and moist muffin (cake). It tasted delicious even though the little mishap!

Mine tasted really good as well! If you want to check out the original recipe, please head on over to Sally’s Baking Addiction. Also, while you are there, read up on how she came up with the Master Muffin Mix; basically kitchen tested bakery-style muffin batter with endless possibilities! Never have flat and/or deflated muffins ever again with her master mix!

Breakfast Muffins: Mixed Berries Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 3 cups plain flour
  • 2 cups mixed berries, fresh or frozen (not thawed)
  • 1/2 cup granulated sugar
  • 1 cup milk, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 large free range eggs, at room temperature
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Coarse sugar for sprinkling on top

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the baking powder, cinnamon, flour, ad salt in a large bowl, gently whizzing together until well combined. Set aside.
  3. In a medium-sized bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Then add in the milk, oil, and vanilla extract. Whisk together until the mixture is pale and yellow in colour.
  4. Using a spatula, fold the wet ingredients into dry ingredients and mix everything together until all the flour is off the bottom of the bowl and no big pockets of flour remain. Be careful as to not over mix the batter; it will result in tough, dense muffins. The batter will be extremely thick and somewhat lumpy.
  5. Spoon the batter into prepared muffin cups, about halfway. Then press a few berries into the batter of each muffin cup. Spoon the rest of the batter into each cup, filling them all the way to the top. Press a few more berries into the tops of each muffin and sprinkle with coarse sugar.
  6. Bake at 220C degrees for 5 minutes. Then reduce oven temperature to 190C and continue to bake for a further 25-26 minutes until tops are lightly golden. A toothpick inserted in the centre should come out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool down completely.

Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Breakfast Muffins: Mixed Berries

Breakfast Muffins: Mixed Berries

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Gingerbread

Breakfast Muffins: Gingerbread

Hello Everyone! Another Muffin Making Monday recipe post for all of you tonight, and why not bake these not so little, but cute muffins for the kids or maybe even the adults this holiday season? Just remember to exclude that hint of vodka in the orange frosting when serving it up for the little ones! These muffins are moist and packed with a spicy sweet gingerbread flavour with that touch of citrusy goodness; not to mention they also create a beautiful gingery aroma in the kitchen. As usual with all my baking adventures, I always look to Sally’s Baking Addiction. Her recipes are straight forward, easy to follow, and really require minimal work in the kitchen (as far as I know from the recipes I’ve tried). I also always try to tweak the recipe myself, which I have definitely done here to make these muffins a little more special for this festive season.

Besides tonight’s muffin post, I also baked gingerbread cookies yesterday to bring in and share amongst my workmates. The recipe for these gingerbread cookies will be up on Thursday’s post. From the dough I had,  I made little gingerbread men to stuff into my muffins. I also topped the muffins with leftover orange frosting. I shall call these Hot Tub Gingerbread Muffins! I actually got this idea from the front cover of the December issue of Coles Magazine. The featured cupcakes were topped with frosting and little gingerbread man cookies. I pre-baked the little gingerbread men before baking my muffins, and my plan was to stuff the muffins with the men while the tops were still moist before completely cooked. But forgetting that I wanted to do that, Jialing had already frosted and decorated my little men, and putting them into the oven would basically just melt the frosting off. Also it meant that the gingerbread men would potentially over bake in the oven. So what I did was once the muffins were ready and slightly cooled, I cut a slit in the muffins and inserted the little men. They were a bit large for the muffins, so I ended up amputating their legs just so they would fit snuggly. I remember when I brought a muffin into work today, one of the managers noticed that his legs were missing and asked where his legs went. I told her the sad story.

Breakfast Muffins: Gingerbread

I also by the way, did not have any cookie cutters for these, instead I made my own cookie cutter using aluminium foil following this tutorial on wikiHow. I mean, it wasn’t ideal for the foil kept reshaping itself every time I pressed down on it to cut out my cookies, so as you can see from the image above, some were fat, some skinny. Some had one leg longer than the other, one arm higher than the other, big heads, small heads, etc. but as Jialing said, everyone is different in their own way and we don’t discriminate! And of course, being such a professional baker (sarcasm intended), I don’t even own a rolling pin – but who says a bottle of Jack can’t fix the problem and stand in as a makeshift rolling pin?

Breakfast Muffins: Gingerbread

I went ingredient shopping two days before making these muffins, and unfortunately I could not get a hold of molasses which gives the muffins their deep brown colour and rich flavour. I wasn’t able to look at another grocery store on the Sunday because I had my own little adventure kayaking over the Sydney Harbour, overlooking the Sydney Opera House and Harbour Bridge. So I settled with using honey for this recipe, which is one of the various substitutes for molasses. Also, you may notice that the batter is quite thick. Very, very thick. It may make you wonder if you’ve done anything wrong, or if the proportions of this recipe is right. Well, you didn’t do anything wrong, and neither is the recipe wrong. A thick batter helps make a muffin have that beautiful high dome top. So do expect a thick (and lumpy) batter and you’ll be happy with the results of your muffins! In addition, no need to take out your electric mixer for this, because I always dread having to dig for it at the back of the cupboard and cleaning it up afterwards.

Also, just a quick note incase you missed it, the recipe for the gingerbread men will be posted on Thursday – as well as the orange frosting since that came with the gingerbread recipe, so stay tuned for that! Tonight will just be on the Gingerbread Muffins.

Breakfast Muffins: Gingerbread Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 3 cups plain flour
  • 115g unsalted butter
  • 1/2 cup dark brown sugar
  • 3/4 cup dark molasses (or honey in my case)
  • 3/4 cup plain or vanilla yoghurt
  • 1/4 cup milk
  • 1 large free rage egg
  • 1 & 1/2 tsp baking soda
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the flour, salt, baking soda, ginger, cinnamon, and cloves in a large bowl and whisk together. Set aside. Add the honey and unsalted butter together in a microwave-safe bowl and heat on high for about 1 minute in the microwave. Stir until thoroughly mixed together. Set aside. In third bowl, whisk together the brown sugar, egg, yogurt, and milk.
  3. Pour the mixture into the into the honey and butter mixture and whisk until everything is incorporated. Then pour the wet ingredients into dry and mix until just combined, careful to not over mix the batter which will be very thick and lumpy.
  4. Fill your muffin cups tins to the very top and bake for about 5 minutes at 220C. Baking them at a higher temperature right at the beginning will help create a burst of steam inside the muffin and rapidly lift the tops. Then reduce the temperature down to 190C and continue to bake for about 15 more minutes. Muffins are finished when a toothpick inserted into the centre comes out clean.
  5. Once done, remove the muffins from the oven and set aside to cool down for a bit. Cut slits into your muffins and insert a gingerbread man in each. Top with a drizzle of orange frosting. Serve!

Muffins taste best eaten the same day, and can be stored in an air-tight container at room temperature.

Breakfast Muffins: Gingerbread

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Citrus Poppyseed

Breakfast Muffins: Citrus Poppyseed

Hello Everyone! So I think I mentioned that last week was supposed to be Muffin Making Monday, but because I was still travelling the outback, scaling one of the best climbs from that trip, and ever, at Kings Canyon. I do apologise if I happen to bring this up in every single post for the next couple of weeks – I just can’t get over such an amazing trip!

Anyway, so technically Jialing and I had our Muffin Making Monday… on a Sunday. Jialing got called into work just for this Monday, but we still didn’t want to miss out on muffins as to quote Jialing “I didn’t have breakfast for the past two weeks” *insert sad face emoji*. So we then decided to bake on Sunday instead! Jialing again whipped up her Raspberry & White Chocolate with Lemon Streusel Muffins (she actually wanted to do a mixed berry one this time, but gutted that Coles ran out of them when we went to do our groceries together). And as the heading of this post states, I made Citrus Poppyseed Muffins, which Jialing actually made before and tasted so good that I wanted to make them for myself this time around. Please check out the original recipe over on Sally’s Baking Addiction. The original recipe calls for 3 tablespoons of poppyseeds, but because I used what Jialing had leftover from last time. I think I only had about a tablespoon for these so they aren’t quite as evident in the photographs.

Poppyseed fun fact: It takes 2,000,000 of these tiny black polka dots to equal one kilo.

Breakfast Muffins: Citrus Poppyseed Ingredients

PREP TIME 10 MINS | COOKING TIME 15-18 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 2 & 1/3 cups plain flour
  • 1/2 cup Greek or regular yoghurt
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 115g salted butter, melted
  • 2 large free range eggs
  • Juice and zest of 2 medium-sized lemons
  • Juice and zest of 1 large orange
  • 3 tbsp poppyseeds
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • Coarse sugar, for sprinkling

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Whisk the flour, white sugar, brown sugar, poppyseeds, baking powder, baking soda, and salt together in a large bowl until well combined. Set aside.
  3. In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together thoroughly mixed. Then, whisk in the eggs one at a time, and then whisk in the yoghurt and vanilla.
  4.  Pour the wet ingredients into the dry and gently mix together until no pockets of flour remain. Be careful as to not over mix the batter. The consistency of the batter should be quite thick.
  5. Spoon the thick batter into the muffin cups, filling them all the way to the top and sprinkle each with additional lemon and orange zest as well as coarse sugar.
  6. Bake in the oven for 5 minutes at 220C. Then, reduce oven temperature to 190C and continue to bake for 10-13 minutes longer or until tops are lightly golden. To check if they are done, insert a toothpick in the centre of the muffin. If it’s cooked through, the toothpick should come out clean, if not then bake further at 2-3 minute intervals (as to not accidentally over bake them).
  7. Once done, remove from the over and allow to cool for 10 minutes. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

Breakfast Muffins: Citrus Poppyseed

Breakfast Muffins: Citrus Poppyseed

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Spiced Carrot

Breakfast Muffins: Spiced Carrot

Hello Everyone! Back with another muffin (borderline cupcake) recipe for you! This week, I decided to whip up some lovely spiced carrot muffins while Jialing made some yummy raspberry and white chocolate muffins with a lemon crumb top. I had a bag of about 400g of baby carrots sitting in the fridge, given to me by my housemate Vidhya before she flew off to South Africa. She was telling me how she went out and bought a lot of food, not realising that she’d be jetting off in a few days for a month. So hence why I got the bag of carrots! Now, for those of you who don’t know me that well, I am actually not a fan of carrots. There’s just something about the taste (raw and/or cooked) that I don’t like. I remember how I’d use to add it to my stir-fry just for the colour. I’d eat a slice or two and I’d just be like, no. So when I got this bag of carrots, I had no idea what I was going to do with them. I wanted to give them to Lydia, but I know for a fact that she also does not like carrots. She only eats them because she knows it’s good for your eyes. But other than that, she tries to avoid eating them too.

Breakfast Muffins: Spiced Carrot

Solution? Spiced Carrot Muffins! At least this way I won’t taste much of the carrot… I hope. And I still even have 3-4 baby carrots lying in my fridge! No clue what to do with them next. In the end I think my Spiced Carrot Muffins turned out to be Spiced Carrot Cake Cupcakes because I decided to top the muffins with a yummy cream cheese frosting (I know, so much cream cheese for the past week – for those of you who didn’t see it, I made a Red Velvet Cheesecake on the weekend for my birthday!) I know, this week I was supposed to make savoury muffins as I was unintentionally alternating between sweet and savoury. I feel like it’s a mix? Remove the cream cheese frosting and you have a sort of savoury muffin? Maybe. Please also check out the original recipe over on Williams-Sonoma. The original recipe uses raisins, and if you know me, another thing I don’t like. So add them if you want to (about half a cup), otherwise, I replaced them with roughly chopped walnuts. I also tweaked up the spices by adding ground allspice, cloves, and nutmeg. Much yumminess indeed!

Breakfast Muffins: Spiced Carrot Ingredients

PREP TIME 15 MINS | COOKING TIME 15-18 MINS | MAKES 12 MUFFINS

INGREDIENTS

For the muffin batter

  • 2 cups all-purpose flour
  • 1 & 1/2 cups carrots, peeled and finely shredded (2 large carrots, or 4-5 baby carrots)
  • 2 large free range eggs
  • 1 cup buttermilk or sour cream
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup walnuts, roughly chopped (optional)
  • 6 tbsp unsalted butter, melted
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

For the cream cheese frosting

  • 250g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 1/3 cup icing sugar, sifted
  • 1/4 tsp vanilla extract

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the flour, baking powder, baking soda, salt, and spices into a large bowl and stir together until combined. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk, and then butter.
  3. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and walnuts just until evenly distributed (reserve some for decorating later).
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for about 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Once done remove from the oven and set aside to completely cool down.
  5. Meanwhile, as the muffins bake in the oven, smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy. Place the icing mixture into a piping bag (or a regular zip lock bag if you don’t have one in handy like me, and snip off a corner to allow the frosting through). Frost the muffins/cupcakes, and top with some crumbed walnuts and shredded carrots.

Breakfast Muffins: Spiced Carrot

I think I may have gotten Lydia into a dilemma; she now can’t choose between my Banana and Cinnamon Crumb Top Muffins, my Pumpkin and Cheesecake Muffins, and now these babies!

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel

Hello Everyone! First off I just want to say that I was meant to write up and post this recipe last night, but with interning all day, going for my first boxing class, preparing my pictures to print for photography class, and preparing for my visual communication class all in one day yesterday, it was hardly possible to squeeze blogging in.

It’s been a while since my last post, and we should all know why by this time as I mention it in almost every blog post, especially if I haven’t posted in a while. But before I get onto today’s recipe, I just want to let you all know that I am officially done with formal classes! Not just for the semester, but for my whole degree as well! Yay me! I only 2 more assignment submissions, one for photography worth 40% and the other an essay for my visual communication class worth 50%! After that, I have my internship to power through until mid-February and if all is good, I can kiss uni goodbye (unless I decide to come back for Masters or a second degree in Culinary Arts) and graduate from my Bachelor’s Degree in Design!

Also, once the assignment wave is over, I hope to upload more regularly. I hope to cook more often too but because I will still be interning, I can’t guarantee that I’ll be cooking and experimenting much, as sometimes after spending the whole day in front of the computer and a workout at the gym, I just want to lie down. Now, this doesn’t mean not eating at all, it just means that on days like this I either have a very quick and simple meal, or I prepare and make dinner for the next few days or so and store it in the fridge so that it’s just ready for consumption.

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel Ingredients

Anyway, as the title states, 3 days ago was yet another Muffin Making Monday with Jialing. For those of you who don’t know, every 2nd Monday my friend Jialing and I bake muffins for ourselves to take to work with us in the mornings. It started off as Jialing just wanting/needing to come over to bake muffins because she doesn’t have an oven at her place. I also remember saying to myself that I wasn’t just going to sit around and watch her bake, so I decided to bake muffins that day too, and now it’s become a tradition for us. I also asked Jialing on Monday, what we would do if we started interning full time? Would we move our Muffin Making Mondays to the weekend? She was actually quite sad at the idea that it wouldn’t be called Muffin Making Mondays anymore – so she said that we should just work from Tuesday-Friday and take our Mondays off! Hilarious; but not a bad idea.

Okay, enough story time (Vidhya). Let’s get onto today’s recipe where the original cane be found on Sally’s Baking Addiction. I am seriously in love with her recipes. I think I’ve attempted a fair share of recipes from her, and this one just called out to me. Also, in spirit of Halloween, I decided to make her Pumpkin and Cheesecake Muffins with a Brown Sugar Streusel. Today’s recipe has three components to it, which doesn’t seem a lot but it can be a handful especially for inexperienced bakers. But don’t be frightened about the amount of work it will take to make these muffins because trust me, they are so worth the effort! This is probably my favourite muffins to date, and even Lydia’s (maybe; she actually cannot decide between my Banana Crumb Top Muffins and this). If you had to pick a recipe to follow from all the muffin recipes that I have posted, pick this one for sure. Happy Baking!

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | MAKES 12 MUFFINS

INGREDIENTS

For the crumb topping

  • 1/2 cup plain flour
  • 1/4 cup dark or light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp cinnamon

For the pumpkin muffin batter

  • 1 & 3/4 cups plain flour
  • 1 cup pumpkin purée (canned or from scratch, I used a butternut pumpkin)
  • 2 large free range eggs
  • 1/2 cup dark or light brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 & 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice*
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For the cheesecake filling

  • 1 block (8oz.) cream cheese, softened to room temperature
  • 1 free range egg yolk
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

*If you can’t find pumpkin pie spice at your local grocers, you may use 1/4 tsp ground cloves, 1/2 tsp ground allspice, and 1/4 tsp ground nutmeg.

METHOD

  1. Preheat oven to 180C. Line a 12 hole muffin pan with paper cases.
  2. Pumpkin Purée: Cut the butternut pumpkin into small chunks and distribute onto a baking tray lined with aluminium foil. Drizzle with a bit of olive oil and season with salt. Roast in the oven for about 20-25 minutes or until soft and tender. Once done, remove from the oven and set aside to cool before puréeing (purée just enough pumpkin chunks to make a full cup and save the rest for a nice roasted pumpkin salad). Turn the oven heat up to 220C.
  3. Crumb Topping: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside in the fridge so that it stiffens up a bit.
  4. Pumpkin Muffin Batter: Toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl until well combined. Set aside and then, in a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful as to NOT overmix the batter.
  5. Cheesecake Filling: In a medium sized bowl, beat the cream cheese with an electric mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar in, and beat until combined.
  6. Spoon about a tablespoon of pumpkin muffin batter into the cups and layer another tablespoonful of of cheesecake filling. Top with another tablespoon of muffin batter, filling the cups all the way to the top. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.
  7. Bake the muffins for 5 minutes at 220C. Then lower the temperature down to 180C and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean (try not to overbake though; mine needed an extra 8 minutes or so). Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel

Breakfast Muffins: Pumpkin & Cheesecake with a Brown Sugar Streusel

I say again, yes it does look like that there are a lot of ingredients to handle, but most of them are repeated through each layer. You won’t regret these super-moist spiced pumpkin muffins stuffed with cheesecake filling and topped with brown sugar cinnamon streusel! 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

Breakfast Muffins: Bacon, Cheese & Zucchini

Breakfast Muffins: Bacon, Cheese & Zucchini

Hello Everyone! Yes I am back and I do apologise for not posting a recipe or review for over 3 weeks now I think! I’ve been busy, with work, uni, and mainly procrastinating really. I haven’t stopped cooking though, in fact I have quite a few dishes to post – I just haven’t had the time to sit down and actually write a post for it. I know, you’re probably thinking that it’s not so hard writing up a recipe especially if it’s one that I followed from a book or online. Writing up the recipe isn’t the hard part, what’s sort of hard for me is spending time writing about let’s say a back story or just a story in general. I know this is a food blog but I do like to share a few things about myself, or my day/week etc.

Anyway, before I get to today’s recipe post, I just want to update all of you, about what’s been going on lately – also because I think my housemate Vidhya deserves a story to read after she was falsely mislead from my previous post. Now that I think about it, there’s actually nothing much to talk about – I know I have such a boring life! Just kidding! Otherwise I would’ve had all the time in the world to keep this blog updated. I mean, between uni and work, I do go out and see my friends over the weekend. I don’t even think that I’ve spent a lazy weekend at home just sleeping in and doing nothing all day for quite some time.

Breakfast Muffins: Bacon, Cheese & Zucchini

Two weeks ago I had a mid semester break, which really meant that I only had 2 weekdays off from classes because I still had to go in for my internship. And even so, those two days were spent out eating, shopping, and going to the cinema with friends. I went to Parramatta with Marissa and Jialing to check out this place called Paper Plane Café and the trip there was worth it all especially aster we massacred our brunch. I will get into more detail with this when I get around to posting a review on the place. I also recently joined the gym with Jialing! We’ve probably been going for three weeks now, basically just adding exercise into our daily life, toning the muscles, and overall staying fit (we have to burn all the brunches somehow)! I also hosted a dinner party probably 2 weeks ago or so for my COFA friends; a great success in terms of food and laughter. Those were probably the highlights of the past 3 weeks. Oh I almost forgot, the public holiday after the mid semester break, Edison, Jialing, and I had a photo shoot at the Royal Botanical Gardens, well more like Edison needed a new profile picture before he turned 23 and of course asked me to take the photos. Jialing and I had to join in the photo shoot fun of course! This photo shoot happened last week Monday which interrupted Muffin Making Mondays with Jialing and I – which is why we had our muffin session this Monday instead!

Today’s recipe post was actually requested by my mother. She told me she watched a cooking show with Chef Michael Smith in which he made mini bacon and cheese muffins. She told me to give it a go and tell her how it went and if it tasted good or not. I went online and found a recipe from Taste – Bacon, Cheese, and Zucchini Muffins! They taste so good! And I definitely made a few people in the office jealous I think as the smell of bacon travelled around. Jialing on the other hand made Orange, Lemon, and Poppy Seed Muffins – also so good! So good that I think I may make them for our next Muffin Making Mondays. I also baked some Macadamia and White Chocolate Cookies that Monday, but I will save the recipe for another time.

Breakfast Muffins: Bacon, Cheese & Zucchini Ingredients

PREP TIME 10 MINS | COOKING TIME 22 MINS | MAKES 12 MUFFINS

INGREDIENTS

  • 4 hickory-smoked bacon rashers, diced
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1/2 cup tasty cheese, grated
  • 1/2 cup zucchini, grated
  • 1/4 cup vegetable oil
  • 1 tsp baking powder
  • 1 tsp olive oil

METHOD

  1. Preheat oven to 190C. Line a 12 hole muffin pan with paper cases.
  2. Heat olive oil in a frying pan over medium-high heat. Add the bacon bits and cook for 5 minutes or until crisp. Once crisp, transfer the bacon bits to a dish lined with paper towels to drain off all the excess oils. Allow to cool.
  3. Meanwhile, squeeze the excess liquid from zucchini, this will prevent your muffins from becoming soggy. Tip, place the grated zucchini in a clean tea towel and squeeze – otherwise you can also just use your hands like what I did, working in small batches.
  4. Sift flours and baking powder into a bowl and make a well in the centre. Add in the vegetable oil, milk, and egg. Mix well until combined, and then fold in bacon, cheese, and zucchini.
  5. Spoon the mixture between the paper cases (makes 12 muffins). Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes and then transfer to a wire rack to cool.

Breakfast Muffins: Bacon, Cheese & Zucchini

Breakfast Muffins: Bacon, Cheese & Zucchini

BON APPÉTIT

– Ally xx

myTaste.com