AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Wednesday, July 25, 2007

Cranberry Muffins

















Ingredients:

120 gm. Butter
180 gm. Sugar
1/8 tsp. salt
2 eggs
200 gm. milk
340 gm. cake flour
1 tbsp. Double-action Baking Powder
100 gm. Dried cranberries.

Method:

(1) Cream butter and sugar till creamy.
(2) Add in eggs , one at a time and mix till well blended.
(3) Sift flour and baking powder together. Add in gradually and alternately with milk. Mix until well blended.
(4) Add in dried cranberries and mix.
(5) Spoon mixture into muffin cups to at least 80% full of batter in order to form a dome shape. Bake at 190C for about 25 mins. or till cooked.

39 comments:

chris said...

Hi Aunty,
May I ask which recipe book have you been using in most of your muffins and cupcakes? They looks great! Had tried your chocolate chips muffins and its thumbs up. Please let me know if most of your recipes are from the same book so that I dont have to bug aunty each time you blog on the muffins n cupcakes. Arigato :)

Anonymous said...

Hi yochana,

what a fabulous cakes u have everyday..I never miss ur blog i will login to check those goodies u have, Oya is there anyway that u can have the recipe post at every cakes u bake. Its soooo delicious and yummy.I cant find the latest recipe here. Could you kindly let us know .

I would appreciate if i could write to u via email. I have few Q to ask you on those recipe i have tried.

thanx & k.rgds
catwhisper97

mj said...

Can I request for the recipe? It looks so nice and fluffy!

Anonymous said...

Hi Aunty Yochana,
Can I use the same portions of ingredients and opt out the craberry to make a plain muffin?


Regards,
BBerry

Anonymous said...

Dear Aunty,

Feel like having this for breakfast,
Did you get those paper cup from Taiwan? I've tried the tiramisu cupcake on your nov 06 posting, was
wondering which kind of whipped cream you used on the cream cheese frosting ?

Yvonne

shiyan said...

Wow Aunty. This looks super soft! Like sponge cake (鸡蛋糕). I actually mistook them as panettone before i saw the heading... Really admire your skills.

yochana said...

Hi shiyan,

Yes it does look like panettone but it taste like cupcake - very soft in texture.

rgds

yochana said...

Hi Yvonne,

Use any Non-Dairy whip cream.

rgds

yochana said...

Hi bberry,

of course you can omit the cranberries.

rgds

yochana said...

Hi chris,

I have so many muffin books and I just anyhow select something that I like to eat.

rgds

Kate said...

Hi Aunty

Can I trouble you to post the recipe? The texture seems moist and nice... ; p

Last weekends, I bought few cranberry and blueberry muffins (deceived by its outlook), the texture of it was so dry and hard! : (

Thanks!

mj said...

Can I use normal baking powder instead?

Kate said...

Hi Aunty

Thank you for taking the time out to post this lovely recipe for us... : ) muaks!

yochana said...

mj,

yes you can use normal baking powder but add heaped instead of level.

rgds

Hazel said...

Hello,
May I ask how many muffins the recipe makes? And also if I can substitute cake flour with normal flour. Thanks!

yochana said...

Hi Hazel,

How many it yields depends on the size of the muffin cups. Mine is about 11 nos.
Yes you can use plain flour.
rgds

Anonymous said...

Hi Aunty Yochana

Just would like to confirm the 200 gm milk is equal to 200 ml of milk.

And for muffin, what type of milk is the best.

Thank you.

Rgds
Josephine Seow

yochana said...

Hi Josephine,

ml = gm. (it's the same). Any UHT milk will be just fine.

rgds

Hazel said...

Hi Aunty, for the dried cranberries, can I soak them in water first to soften them before adding them in? Or should they be added in dried? Thanks!

yochana said...

Hi Hazel,

You can soak the dried cranberries in the milk for half an hour or more.

rgds

Jacelyn said...

Hi Aunty yochana,

can I know how many muffins does this recipe yield?

yochana said...

Hi Jacelyn,

I think it's about 12 nos. depending on the size of your muffin cups.

rgds

nianz said...

oohs i just tried these.sooo soft and fluffy!!!your recipies never failed me Aunty! every single one i tried ( and thts quite many) has never failed!!thank you for being so generous sharing with all of us=)

regards,
Ning

yochana said...

Hi Ning,

Congrats...I'm happy to hear that.

rgds..

Anonymous said...

Hi Yochana,

is it ok if i use planta margarine instead of butter? will it taste the same?

yochana said...

Hi Anonymous.

Yes you can use margarine. Butter will be a better choice in terms of taste and smell.

rgds

mj said...

Dear aunty

my muffins were soft n fluffy when fresh out of the oven but turned hard and heavy the next day, sigh! I added some flour and milk to the butter mixture,blend and repeat the process about 4 times until all the flour and milk are used up. Hv i overmixed? Pls advise me. Tk u, have a nice day!

yochana said...

Hi MJ,

Instead of 4 times addition, just do 2 times addition will do. I think it's a sign of overmixing.

rgds

mj said...

dear aunty

tks 4 e v prompt reply! I'll try again cos my kids love them (even when they were hard and heavy!)

erica said...

Hello aunty yochana

are baking powder and double action baking powder interchangeable? Phoon Huat only carries the double action variety and the sales lady said they are the same thing. Is it true?

Aunty Yochana said...

hi erica,

There's single and double action. Double action are especially good for pows..

Double Acting" baking powder adds another dimension. Not only does it start reacting in the bowl as with baking soda and "single acting" baking powder, but it also reacts a second time when it is cooked. This is achieved by the addition of slower reacting acids to the single acting baking powder, which hardly react at room temperature. These only become active once they achieve higher temperatures. So it has a double action - once when subjected to moisture in the bowl and once when subjected to heat in the oven. This quality means that the rush to mix and get it into the oven is avoided, which is especially useful if there are many ingredients which need thorough blending.


rgds

erica said...

Hi aunty yochana

tks for the explanation! so if a recipe calls for baking powder, is it alright if i use double action baking powder?

Aunty Yochana said...

yes erica,

double action for muffins is good.

rgds

erica said...

hi aunty Yochana

Tk u!

wl said...

Hi Aunty Yochana,
Thanks for the delicious recipe.:) my muffins were soft n fluffy when they were out of the oven from the first 3-4h.However, it turned hard and heavy the next day.
Pls advise how to maintain the softness of the muffin if i leave them for the next day.
Appreciate your help.

Aunty Yochana said...

hi wl,

When the muffins cool down, keep it in a container. Muffins are best eaten on the same day of baking and normally it becomes hard the next day.

rgds

Vi Vian said...

Hello Aunty Yochana,

The muffin is fantastic but again my crust is quite hard :(

Aunty Yochana said...

Hi Vi Vian,

May I know at what temp. did you bake it and for how many mins?

rgds

Vi Vian said...

Hello Aunty Yochana,

I have put it on 180C and for about 20 - 23 minutes.

It taste wonderful apart from that.