Month: February 2017

Mrs Eio froze 3 bananas couple of days ago. It’s time to make them into something delicious ~ banana chocolate chip muffins. 

Ingredients: 

Mixture A- 

• 2 cups of top flour
• 2 tsp of baking powder
• 1/3 tsp of salt 
• 1/2 cup chocolate chips 
• 1/3 cup of sugar
• 2 tbsp chocolate powder. 

Mixture B- 

• 2 eggs 
• 3 Mashed bananas 
• 1/3 cup of canola oil
• 1/2 cup of soy milk

Instructions: 

1. Thawed the frozen bananas briefly. Removed the skin & mashed them. (Add to mixture B). 
2. Preheat the oven 170 degree c. 
3. Add mixture B to mixture A. Mixed well. 
4. Pour the mixtures into 12 muffin cups. (Each cup is 75 percent full. Leave some room for the mixture to rise. ) 
5. Baked for 23 mins. 

Top flour resulted in muffins with a finer texture. Since there’s more eggs & bananas this time round (wetter mixture), Mrs Eio reduced the amount of oil & sugar, and increase the baking time slightly. The muffins are moist. 

Em’s little hands can’t resist sweet treats. It’s wonderful to have a loyal supporter … 😜 enjoy. 

To finish up the packet of HK flour on Mrs Eio’s shelf, she adjusted her usual muffin recipe for her lemon chocolate chip muffins. The kids love the taste & texture. So here’s the recipe for future “duplications”. Lol. 😂 

Ingredients (to yield 12 big muffins): 

1) Mixture A

• 1/3 cup sugar
• 2 cups Hong Kong flour 
• 2 teaspoons baking powder
• 1/3 teaspoon salt
• 1/2 cup chocolate chips

2) Mixture B

• 1/2 cup nutrisoy milk (reduced sugar) 
• 1/3 cup canola oil 
• 3 eggs (beaten)
•  2 teaspoons of lemon juice with grated lemon skin. 

3) almond nuts (optional for topping)

Preheat oven at 170 degree C. 🆗

Add mixture B to mixture A. Mix together. Add them evenly into the muffin cups. Topped with almond nuts. 

Bake the muffin for 20 mins. ⏳

After 20 min, insert a satay stick into one of the muffins. If the muffins are ready, the stick will come out clean. ✅

Treats for Eio kids for the next few days. 👍🏻😋