In case any of you are wondering, why I had been missing from the cyberworld, here are the few
excuses reasons that I can think of.
1. Towards the end of the school term, the whole family was not keeping well. Infact Syahmi didn't go to school on the last day of the term because he was down with flu. I had to pump myself with lots of liquid, vitamins and whatever possible suppliments in order to avoid myself from catching the virus.
2. I went for a minor lipoma removal operation at KPJ Selangor last 21st November. Stayed at the hospital for 3 days. Thank you to Dr Askandar, Dr Suraya, all the staffs at the 5th floor and also those at the admin and X-Ray section. Alhamdulillah, at the moment, I am still taking it easy on everything, though many didn't think so! Hahaha...
3. And while being in this situation, I took the opportunity to read as many novels as I can. Some I've managed to upload on my other blog, MamaFaMi's Journey of Life.
COFFEE PECAN MUFFIN
Posted by MamaFaMi
Source : Jo's Deli Bakery via Nurdia
180g all-purpose flour
195g superfine flour
5 teaspoons baking powder
1/2 teaspoon salt
210g castor sugar
2 large eggs, lightly beaten
3 tablespoons instant coffee powder
130g butter, melted and cooled
200g pecans, toasted and chopped
1. Preheat oven at 200 degC. Line muffin tray with paper cups.
2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
3. Dissolve instant coffee powder in milk.
4. In another mixing bowl, combine egg, coffee solution and melted butter.
5. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chopped pecans into batter. The batter should look lumpy. Do not overmix.
6. Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.
7. Transfer to wire racks to let cool.
1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.
•The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.
•The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.
2. Basic baker's percentage of muffins:
•Baking powder 6%
Have a nice day!