Vanilla Sponge Cake

Vanilla Sponge Cake

Vanilla Sponge Cake

Halo halo halo…. long time no see…. being awhile since I last visited my blog…. being busy with other stuff. Among other things is my new found passion… decoupage. Well…. may be not really my passion but rather my new “hangat hangat t*** ayam” hobby hahaha. What is decoupage? Wikipedia define Decoupage (or découpage) as ” the art of decorating an object by gluing colored papers cutouts onto it in combination with special paint effects, gold leaf and so on”. Decoupage in my humble opinion is very suitable for people like me who is not that talented or creative to create their own decoration muahahaha…. seriuosly… all you need is pretty serviette, some paint, glue and varnish.

Things that you need....

Things that you need….

My first decoupage project

My first decoupage project

On the canvas....

On the canvas….

Okay… recipe for today is Vanilla Sponge cake that I baked about 2 weeks ago. It was a hit and one funny thing happened… I asked my daughter to send 3 slices of this cake to our neighbour up stairs. This neighbour of ours has 3 daughters and they are in same class as Aina, Nurin and Sofea. What happened was, when Aina sent the cake over, the youngest girls opened the door and without telling other sisters, she ate all 3 pieces by herself and by the time the other two realized it, it was all gone…. her excused was the cake was so nice and she thought that it was all for her hahaha…. so I tell you… this cake is very nice and quite easy to make. So, if you are planning to bake a cake, please try this recipe from Rahel. Happy Baking!

Terasa rajin sikit, so I coloured then in 3 shades of blue...

Terasa rajin sikit, so I coloured them in 3 shades of blue…

Okay, here is the recipe:
Ingredient:
  • 120g caster sugar
  • 10g ovalette
  • 4 eggs A size
  • 130g flour
  • 1 tsp baking powder
  • 40g water
  •  60g oil/melted butter
  • 1 tsp vanilla
Method:
  1. Preheat oven to 180 degrees C. Butter8″ or 9″ round cake pan and line the bottom of the pan with parchment paper. Set aside
  2. Sieve together flour and baking powder in a small bowl.
  3. In a mixing bowl, add sugar, ovalette, eggs and flour mixture and beat on medium speed until combine. Increase the speed to high and beat until creamy  (about 5 minutes).
  4. Change the speed to medium again and add in water and vanilla. Increase the speed to high and beat until light and fluffy (about 5 minutes)
  5. Lastly add in the oil/melted butter and mix well. Pour into the prepared pan and bake for about 45 minutes.
  6. Once taken out from the oven, invert the pan and leave for 5 minutes and then re-invert it back and leave to cool completely.
Super soft and nice.

Super soft and nice.

Istanbul Trip Part1

At the Istanbul Ataturk Airport

At the Istanbul Ataturk Airport

3 days before our flight, Haqeem had a fever and his temperature hit 39.9. To make it worst our normal Pediatrician was visiting his sick son in London, so we visited another Ped recommended by a friend. The doctor told us that Haqeem had a throat infection and some phlegm in his chest and  upon knowing that we have an insurance, he wanted to do chest x-ray and blood test. At first we said okay but after hearing other children screaming while taking blood we decided to just take the medicine and antibiotics. That night none of us have any sleep as Haqeem’s fever didn’t even go down even after we gave him the suppository. After 2 hours and temp still in 39 range, I decided to bathe him and he being a very good boy, didn’t even cry when I gave him a quick shower even though he was shivering at that time. The temperature went down slightly but maintain on the higher 38. Not knowing what else to do besides sponge bath him non stop, I decided to gave my brother who is a Ped in Malaysia a call. He  told us what to do and alhamdulillah, we managed to bring his temperature down. My brother told us that Haqeem will continue to have fever for one or two day but based on his experience, he said insyaallah Haqeem’s fever should be OK by the time we fly to Istanbul. True enough, during the whole journey as well as when we were in Istanbul, he was fever free, alhamdulillah.

Okay… due to that whole “commotion”, we only managed to do the packing on Thursday night itself and since we planned to leave home about 3:30 in the morning, both me and my other half didn’t even get any sleep that night. We left a bit early (our flight was at 7 am) just to have an extra time to come back to the apartment and leave the car should the long term parking is full but Alhamdulillah, there were still a couple of parking left in the long term parking. Our flight to Istanbul (Kuwait-Bahrain-Istanbul) was good and 90% of the time, we slept hehehe. Super duper tired!

Group photo before making our way to the hotel.

Group photo before making our way to the hotel.

We arrived in Istanbul at about 2 pm local time and the temperature was 11 C and it was windy. Istanbul airport is modern and it reminds me of Heathrow airport.  We had arranged for the hotel to pick us up from the airport and the journey took about 45 mins to 1 hour.

Faros Hotel Sirkeci

Faros Hotel Sirkeci

We stayed at Faros Hotel Sirkeci and I can tell you it was a good decision to join the other families hehehe (earlier we plan to stay in a self catering apartment). The hotel room was not that big but it was good enough for us as we do not planned to stay in the room all day, our target was to leave hotel after breakfast and come back after dinner, and true enough… that’s what we did the whole 5 days we were there. The hotel has an excellent location in the center of the old part of Istanbul, just around the corner from the main square and steps away from the tram(Gulhane station). Souvenir shops are close by and they sell at very reasonable prices. The hotel’s breakfast was great and the hotel has a nice outdoor patio where we hang out at night hehehe… and I love their seafood spaghetti! Ate the spaghetti 3 nights straight! (Ni berjangkit dengan Zura la nih). We did the hotel booking via booking.com and then contact the hotel manager for more detail arrangement.

By the time we’ve settled down in our room, it was almost 5 pm. All of us agreed to meet again at the lobby 15 minutes later and take a walk to a recommended Doner kebab place near the Galata bridge. From the hotel it took us about 15 minutes to get to the Doner kebab place (Hamdi Restaurant) near the Galata bridge and the Spice Bazaar. By the time we found out that they only serve doner kebab during the weekend, it was too late to leave as we were already seated comfortably at the table, so… we just order something simple to “alas perut” . The food was good but a little bit pricey.

After dinner, we took a walk in the spice bazaar. Among other things that you can find here are of course spices, all sorts of dried fruits, nuts, seeds, all sorts of tea and the most important item is Turkish Delight. There are a variety of Turkish Delight you can find here and my favourite is Pomegranate Turkish Delights with Honey and Pistachio nuts. Turkish delights with honey is slightly more expensive than the one made from sugar. We managed to get Turkish Delight with honey at TL60 per kg and if I’m not mistaken the one made from sugar is about TL30-TL35 per kg. When you buy this Turkish delight, they will place them in a box and then vacuum seal them to maintain their freshness. The shop owner told me that it can maintain fresh for the next 5 to 8 months and you should NEVER EVER place them in a fridge. Turkish delights can be found everywhere in Istanbul but from my experience, the one at the spice bazaar are fresher and more moist than the one that you find in the shops along their streets… I might be wrong but I did buy the same type of Turkish delight from a shop near the hotel and the taste is simply not the same.

A box of 1/2 kg of Turkish Delights

A box of 1/2 kg of Turkish Delights

These are all  Pomegranate with honey and pistachio wrapped in marshmallow, wrapped  with crushed pistachio and wrapped with saffron

From the top: Pomegranate with honey and pistachio wrapped in marshmallow, wrapped with crushed pistachio and wrapped with saffron

Tasting Spree... Turkish delights and apple tea

Tasting Spree… Turkish delights and apple tea

Saffron

Saffron

Turkish oil

Turkish oil

Dried flowers for tea

Dried flowers for tea

Spices, spices and more spices

Spices, spices and more spices

Dried fruits and nuts

Dried fruits and nuts

Okay, other things that you can find in the Spice bazaar are all sorts of  souvenirs such as ceramic handcrafted plate/bowl, the Blue Eye  (the evil eye) souvenirs that come as an ornament or as an accessory illustrated as bracelets, earrings and even pendants of necklaces, all sorts of key-chain and also fridge magnet (will upload my new FM collection soon hehehe).

My one and only ceramic plate and ceramic eggs.

My one and only ceramic plate.

Hand painted ceramic spoon-Blue Mosque

Hand painted ceramic spoon-Blue Mosque

Ceramic hand painted spoon- Hagia Sophia

Ceramic hand painted spoon- Hagia Sophia

Pening pening pening

Pening pening pening

The spice bazaar closes about 19:30 on normal days and 18:30 on weekends. We left for hotel just before the shop closes. All in all, it was a good day for us even though we were freezing hehehe. So my advice to you is, if visiting Istanbul during winter, be sure to wear boots and have one thick jacket. You might wonder why I said one thick jacket… well, because in Istanbul you can get all sorts of jacket  with almost half the prices in Kuwait. So, you just need one jacket to survive before you find a nicer and prettier Istanbul jacket hehehe. Oh.. leather jacket is also cheap!

Before making our way back to the hotel "jejaka-jelaka" ni sempat beli Barrett...

The men with their new Barrett… :-)

Snow Cake with Swiss Buttercream

Snow Cake

Snow Cake

Assalamualaikum and Selamat Petang semua. Landed safely in Kuwait from Istanbul last Wednesday night. It was a very memorable trip ; nice scenery, good food and great company. There were two other families travelling with us and we had a great time. There were a few hiccups here and there but  biasalah lah kalau travelling with kids, can’t expect everything run smoothly. The weather was very cold (for us lah), most of the days were cloudy and the temperature were below 10C. We managed to cover most of the places that we had planned. Special thanks to En Mady for doing all the research and for being our Tour Manager hehehe. Jangan serik ye. Insyaallah will tell you all about it in my next posting.

Okay… citer kek ni pulak. Saw this beautiful cake at Rahel Blog. The original name for this cake is Snow Cheese Cake, it used cheese frosting and grated cheese topping. As for my cake, I didn’t use cheese frosting simply because Nurin doesn’t really fancy cream cheese frosting, so I substitute it with Swiss Buttercream Frosting. The cake is moist and not that sweet, so if you want to use the normal buttercream frosting which is quite sweet, it will be nice. Now,  let see the ingredient…

Swiss Buttercream

Swiss Buttercream

Snow Cake
Ingredient:
  • 4 eggs
  • 2 egg yolks
  • 100g sugar
  • 100g flour
  • 60g cornflour
  • 50gcold water from the fridge
  • 1 tsp baking powder
  • 2 tbsp ovalet
  • 75g butter (melted)

Method:

  1. Preheat the oven to 150C and grease two 8″ baking pan.
  2. Place all ingredient except the melted butter in a mixing bowl. Using the paddle attachment, mix at medium speed until white and fluffy.
  3. Add the melted butter and mix well.
  4. Pour the cake batter into the prepared pans and bake for 30-45 mins, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes on a wire rack.
  5. Once cooled, you can decorate the cake with the swiss buttercream.
Sponge like texture

Sponge like texture

Swiss Buttercream
Ingredients:

  • 60gm egg white (about 2 large whites)
  • 100gm sugar
  • 170gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)

Method:

  1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat.. about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream
  2. Pour the mixture into stand mixer and began to whisk till thick and shiny – about 5 mins
  3. Now add in butter, one pieces at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

Kuih Seri Muka

Kuih Seri Muka

This coming 25th and 26th February, Kuwait will be celebrating their National Day and Liberation Day. Their government is always generous in giving holidays and therefore everybody will get 4 days break from the 24th to the 27th (Sunday is a working day for Kuwait) giving a total of 6 days if you count the weekend leading towards the National and Liberation day. What makes it wonderful is the school will be closed for the whole week. Last year we took a road trip to Mecca and Madinah for Umrah and this year we decided to visit Istanbul. Well, it will a short break for everyone and hopefully will be a memorable one. Istanbul is one of the destination that was in our list when we first arrived here but somehow we kept on postponing the trip and other destination seems to take priority over it. So, Istanbul here we come, insyaallah!

We will fly there on in the morning (flight is at 7 am) and by 27th evening we will be back home in Kuwait. Now is already midnight and we will be leaving the house in about 4 hours and guess what… haven’t finish packing ha ha ha…. so, lets get to the point. Here is the recipe for my Kuih Seri Muka. Cant remember which website I got this recipe from but have been using this for the last 5 years, so… to the owner of the recipe… thanks a million. Have a nice break everyone. See you in a week time.

Ingredient:

Top Layer:

  • 60g flour
  • 2 eggs
  • 225ml coconut milk
  • 140g sugar
  • 150ml pandan water

Bottom Layer

  • 250g glutinous rice
  • 200ml coconut milk
  • 1/2 tsp salt
  • 1 tbsp oil

Method:

  1. Bottom Layer : Mix everything in a pan and steam for about 20 – 30 minutes.
  2. Top Layer : Beat sugar and egg till the sugar dissolve. Add coconut milk and pandan water. Add the flour and mix well. Pour the batter onto the steamed bottom layer  and steam for 45mins to 1 hour.
  3. Cool for 1-2 hours before cutting. 
Kids Favourite kuih

Kids Favourite kuih

 

Pancakes

My Homemade pancake

My Homemade pancake

This week is The International week for the Infant Department. Each class was given one specific country and during this week, the kids learned everything about that country such as their history, culture, food, clothing and as well as the meaning of the colours of their flag. Haqeem’s class learned about Egypt and today everyone come to school wearing the costume representing the country that they have learned. Kat sini people take costume day seriously and a lot of shops sell costume for almost all occasion. So, yesterday we bought Egyptian costume from the Toy World and mind me, it cost KD8… mahal gila. That will be RM88! Nak pengsan rasanye. Nak tengok RM88 punya costume looks like? Ini lah dia…

Ready to visit my Pyramid hihihi

Ready to visit my Pyramid hihihi..

The Paroah in school

The Pharaoh in school

Haqeem with his best buddy Hamad

Haqeem with his best buddy Hamad

This is a girl from Zimbabwe... anak Pn Lisa Samad

Pn Lisa Samad’s daughter representing Zimbabwe…

African continent!

African continent!

Aren't they cute?

Aren’t they cute?

Okay… back to business  Today nak cerita pasal pancakes. When Umi is super duper lazy , all you can see on a breakfast table will be pancakes pancakes and more pancakes he he he. This recipe makes a fluffy pancakes and the best thing is, you can make the pancake mixture and store it in your pantry way ahead of time. No need to buy the store box pancake mix when you can make it yourself. The recipe was taken from Nigella Lawsan, one of my favourite chef from Food Network.

My breakfast....

My breakfast….

Ingredients:

Pancake Mix:

  • 600g flour
  • 50g baking powder
  • 50g sugar
  • 2 tsp baking soda
  • 1 tsp salt

Pancakes:

  • 1 cup pancakes mix
  • 1 cup buttermilk ( I sometimes just used fresh milk)
  • 1 egg
  • 2 tbsp butter – melted

    Fluffy pancake

    Fluffy pancake

Method:

  • Pancakes Mix : Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.
  • Pancakes : Whisk together the egg, the buttermilk and melted butter in a small bowl until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out. Lightly butter the griddle. Wipe off thoroughly with a paper towel. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately with butter and syrup.
Lovely

Lovely

Fridge Magnet London Europe Trip 2012 – Part 5

Switzerland is one of the country that I always wanted to visit… fell in love with its beautiful scenery and landscape. Switzerland is always breathtaking no matter when you decided to visit… its just amazing masha Allah.

Here are some great shots that we managed to capture during our last trip to Switzerland…

Swiss Mt Cox and King

The lake at the bottom of Mt Cox and King, Switzerland

Somewhere near Mt Cox and King, Switzerland

Tell me if this is not breathtaking….

Top of Mt Cox and King

Top of Mt Cox and King

Thrummelbach Fall from far…

Trummelbach Fall entrance

Trummelbach Fall entrance

Jungrfau... Top of Europe

Jungrfau… Top of Europe

Okay… now these are my new FMs for Switzerland, France and Austria for your viewing.

Switzerland FM

My Swiss Army Knife FM

France FM

Champs-Élysées – the famous street in France

Mont-Blanc – Plate Number FM

Mont-Blanc – Coin FM

Le Mer de Glaze (Sea of Ice) – France

Aiguille Du Midi (Needle of the South)- France

Austria FM

Austria Symbol Flower – Edelweiss

Keropok Leko

Homemade Keropok Leko

Keropok Leko is one of my family favourite snacks and we never get tired of eating them he he he. When I first came to Kuwait, I brought some with me and whenever my mum came over, she will bring some too but face it, it wont last forever… I have to find the recipe so that I can make them myself. Actually there are lots of recipes out there in the internet for you to try and this recipe was given to me by one of the mums here… thanks Atie for sharing the recipe. I think this must be the 6th or 7th time that I made keropok leko using this recipe, alhamdulillah menjadi and everybody in the family love it.

After poaching it.

Fresh from the wok ….

Here is the recipe…

Ingredient:

  • 4kg fish ( I used mackerel)
  • 750g tapioca flour
  • 1/4 tsp baking soda
  • salt to taste
Waiting to be fried...

Waiting to be fried…

Method:

  1. Clean and fillet the fish and then place the fillet in a freezer for about 1 hour so that they become semi frozen.
  2. Mince the fish fillet using the meat mincer. (I used the dry blender aje)
  3. Add all ingredients and mix until they form a dough. This dough is kind of soft and stick to your hand… so don’t worry about it and DON’T add any more flour!
  4. Divide the dough into 20 equal balls. Take one ball and roll it into a cylinder. If necessary use some flour to sprinkle counter top before roll the dough.Or rub some oil on your hands to roll the dough. Repeat for all 20 dough.
  5. Prepare enough water in a large wok at high heat. When water rolling boil, place all the cylinder shape dough into it and boil until the dough floated on the surface.Then remove dough from wok, set aside to cool down.
  6. Once cooled, cut them into whatever shape that you like and deep fry in hot oil, or you can freeze them for later.
These ones are ready to be frozen

These ones are ready to be frozen

Moist Mocha cake

Moist Mocha Cake

Moist Mocha Cake

Last Thursday, 6 Jan 2013 Gulf Bank (this is where my other half works…) has announced their Al Danah Millionaire of 2012…. the luckiest person this year is a girl from Jahra. I’ve been told that her father deposited a very small amount of money to her account just before the dateline to make sure that she will be eligible for the draw and  she is now a millionaire. Masha’Allah. I guess this proves that you do not need to have thousands of dinars in the account to be a winner in a draw… but should you have more money in the account, the probability of your account to be selected is more… hai bila lah nak kena Jawhara draw ni (this is Nationak Bank of Kuwait  punya draw) he he he… berangan jugak tu!

Okay… back to real stuff… Mocha  cake he he he. The recipe was taken from Food Network – Ellie Krieger. This cake suppose to be a guilt free cake. If you follow the cake and frosting recipe diligently, a slice of this cake should only contain about 200 calories. Is that low? Well, don’t know much about this but this is what Ellie Krieger claimed in her  Healthy Appetite with Ellie Krieger show he he he. For this cake, I didn’t use her frosting recipe simply because most of the review said that the frosting was terrible, so I just used my simple coffee buttercream frosting. What do I think abut this cake? Well,this cake is soft and moist, not too sweet and I would say enough to satisfy your craving for cakes if you are on diet but honestly, you can’t beat the real cake muahahaha. Having said that my girls love them so much. Happy baking ladies!

I promise this won't make you fat he he he

I promise this won’t make you fat he he he

Ingredients:

  • Cooking spray
  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup Dutch processed cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 2 eggs
  • 2 egg whites
  • 1 1/2 cups lowfat yogurt
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
  • 2 ounces good-quality dark chocolate

Method:

  1. Arrange rack in center of oven and preheat oven to 175C. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
  2. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
  3. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
  4. Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
Coffee buttercream

Coffee buttercream

Steamed Wet Chocolate Cake

Agent Oso Birthday Cake

Agent Oso Birthday Cake

Kullu ‘am Wa Antum Bikhair … is a normal greetings that you will hear if you are in Arab world during Eid or New Year. It simply means “Wishing you blessings throughout the year” and I think it is appropriate for me to say Kullu ‘am Wa Antum Bikhair here since we are now just started a brand new year… and to start off year 2013, I would like to present to you a charming chocolate cake that I took from Rahel blog. This cake is easy to make and lovely to eat. I baked this cake for my son’s 5th birthday last year (wow! sound so long ago he he he). Actually his birthday was on the last day of the year i.e 31st December 2012… yes… end of the year baby. Happy Birthday Haqeem, we love you so much.

Steamed Wet Chocolate Cake for a birthday boy

Steamed Wet Chocolate Cake for a birthday boy

Let’s check our the ingredient, shall we.

Ingredient:
  • 200 g flour
  • 100 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs (B size)
  • 200 g caster sugar
  • 1 cup condense milk
  • 1 cup cooking oil
  • 1 cup hot water
Method:
  1. Heat up your steamer before making the cake. Line and grease a 8″ cake pan.
  2. Sift flour, baking powder, baking soda and cocoa powder in a medium bowl. Set aside.
  3.  In a mixing bowl, whisk eggs, condense milk and sugar till sugar dissolved.
  4. Add in the flour mixture into the wet ingredient and mix well.
  5. Add in cooking oil and mix well.
  6. Lastly add the hot water. Mix well.
  7. Pour the batter into the cake pan and cover the top of the cake pan loosely with a piece of aluminium foil to prevent droplets from falling on the cake.
  8. Place the cake pan in the steamer and steam for 45-60 minutes.

Buttermilk Chocolate Chip Muffins

Buttermilk Chocolate Chip Muffin

Kids are on winter break and the weather outside is cold, windy and at times raining… so apa lagi kerja Umi dia kalau tak baking ha ha ha. Oh… correction… Aina baked this muffin last night and half of them were gone within the hour. This is the second time we baked this muffin, it is extremely fluffy when it is still warm. The kids love them because it is soft and chocolaty. Thanks to Rima for sharing this recipe.

The buttermilk gives a soft and moist texture to the muffin

Almost gone in less than 24 hours he he he

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups buttermilk
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups dark or white chocolate chips

 

The buttermilk gives the muffin a soft and moist texture

Method

  1. Preheat oven to 190°C/400°F – Line at least 18 muffin tin cups.
  2. Mix the flour, brown sugar, cocoa, baking soda and salt in a large bowl using a whisk.
  3. Mix the eggs, buttermilk, melted butter and vanilla extract in another bowl. Use the same whisk to whisk them together.
  4. Stir the dry ingredients into the wet until just mixed.
  5. Fold in the white chocolate chunks.
  6. Fill the muffin cups until almost full (if you want them to achieve a proper muffin top)
  7. Bake in oven for 14-18 minutes until cake tester inserted into the muffin comes out clean.
  8. Cool for 5-10 minutes in pans before transferring to a wire rack to cool completely.

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