The Easiest Ever Muffins – Lemon & Coconut

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These muffins can be made just by adding ingredients. All you need to do is just place a large mixing bowl on a scale and keep adding and mixing all ingredients in order.

Ingredients (8 medium size muffins)

100g of Self-rising flour

40g of Shredded Coconut (unsweetened)

2 Eggs

70g of Sugar

40g of Lemon Juice

20g of Coconut Milk

40g Unsalted Butter – melted

20g of Olive Oil (or any of your favorite oil)

 

Method:

  1. Preheat oven to 200◦C. Line a muffin tin with paper muffin cups. Sift self-rising flour.
  2. In a large bowl, beat eggs and sugar until sugar is dissolved completely. Add lemon juice, coconut milk, melted butter and olive oil and combine them well.
  3. Add self-rising flour and shredded coconut into the mixture and combine them gently until they disappear. Do not mix as gluten will come out and the muffins will be dense*.
  4. Pour the mixture evenly into the prepared muffin cups. Bake them for 15-18 minutes or until they are just cooked (until a wooden skewer inserted into the centre of muffin comes out clean).
  5. Take them out of the oven and cool them down on a wire rack.

 

Note:

*How to combine dry ingredients into wet ingredients gently*

I use a wire whisk. Scrape and scoop the mixture of ingredients with the whisk, and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps you to work quicker when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.

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Chestnuts Pound Cake

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Serving: 18 cm Pound Cake Tin (Rectangular)

Ingredients:

100g of Butter (unsalted) – softened

80g of Brown Sugar

2 Eggs – room temperature

60g of Self Raising Flour

40g of Almont Meal

A Jar of Preserved Chestnuts in Syrup (80g for Chestnuts in a Jar)

A pinch of Salt

Method

  1. Firstly do all preparations. Grease the cake tin with a small amount of butter and line it with baking paper. Sift Self Raising Flour and Almond Meal together, and add a pinch of Salt in it. Beat Eggs.
  1. Put 4 Chestnuts aside from the jar. The rest is to be chopped into 1cm cubes. For the 4 Chestnuts, cut in half. Keep the Syrup as well.
  1. Beat Butter in a large bowl until it becomes creamy and light yellow colour. You can do it either by hand or by electric mixer.
  1. Add Sugar in the butter and beat together until it becomes creamy, light colour and fluffy. It should become very smooth and be creamed until you do not feel the roughness of Sugar.
  1. Preheat oven to 170 degree C.
  1. Add Eggs in 3 parts. Mix very well every time until the egg disappears in the butter. It is important to mix it very well and speedy to avoid separation. If it is separated, add 2 tablespoon of flour so that it will be fixed.
  1. Add Self Raising Flour, Almond Meal and Salt. Fold them gently until it becomes very smooth. Stir very gently with a spatula without mixing too much, but still flour needs to be well incorporated in the butter and the batter needs to become smooth and silky.
  1. Add the chopped Chestnuts and 2 Tablespoon of the kept Syrup in the batter. Fold them well and gently.
  1. Pour the batter into the prepared cake tin. Align the halved Chestnuts in a straight line in the middle. During baking, the Chestnuts will be sunk in the bottom by leaving a nice centre line on top.
  1. Bake it for 40 minutes, or until a long wooden pick inserted in centre comes out clean.
  1. As soon as taking the cake out from the oven, apply 5 Tablespoon of the kept Syrup on the surface of the cake evenly. Cool it down in the tin for 10 minutes, and then remove it from the tin and let it cool completely on a wire rack.

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Sugar Butter Sweet Potatoes

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Serving: 2-4

Serving: 2-4
Ingredients
Purple Skinned Sweet Potatoes – 8 slices of 1cm thick
240cc of Water
2.5 Tablespoon of Brown Sugar
1 tablespoon of Soy Sauce
1 Tablespoon of Butter

Method:
1. Place the sliced Sweet Potatoes, Water and Sugar in a small pot and bring it to boil.

2. Once it is boiled, turn the heat to medium and put a lid on. Keep cooking until water is almost gone. This will take about 30 minutes.

3. Add Soy Sauce and Butter, and then turn the heat off. Leave it until the heat of food (aranetsu) is gone. Serve it while it is warm.

Ingredients

Purple Skinned Sweet Potatoes – 8 slices of 1cm thick

240cc of Water

2.5 Tablespoon of Brown Sugar

1 tablespoon of Soy Sauce

1 Tablespoon of Butter

Method:

  1. Place the sliced Sweet Potatoes, Water and Sugar in a small pot and bring it to boil.
  1. Once it is boiled, turn the heat to medium and put a lid on. Keep cooking until water is almost gone. This will take about 30 minutes.
  1. Add Soy Sauce and Butter, and then turn the heat off. Leave it until the heat of food (aranetsu) is gone. Serve it while it is warm.