Assorted Cornmeal Cookies

Always burst my pocket whenever visit Phoon Huat :P While browsing through the shelves and spotted this packet of cookie premix. Never use any premix before so thinking why not give it a try :D Only need to add butter and is ready to pop into the oven...500gm of the cookie premix I've created 3 flavours out of it, chocolate chips, raisins & cranberries with white chocolates! Today I've brought the cookies to my nephew's birthday party, my sister and friends happily munching away the cookies and commented very good!!

Chocolate Chips & Raisins Toppings....

Cranberries & White Chocolate Toppings....

红糟炸/蒸鸡

Ingredient

• 3 whole chicken leg, cut into 3-4 pcs
• 2 tbsp red wine residuum, 红糟
• 2 tbsp red glutinous rice wine
• 2 tbsp ginger juice
• 1 egg white
• 1/2 tbsp salt
• fresh breadcrumbs for coating

Method

1. Marinate chicken leg pieces with seasoning and chill overnight.
2. Heat some oil in wok, coat chicken with bread crumbs and deep fry until golden brown and cook through. Alternatively, steam chicken (omit egg white when marinating) over boiling water for 25mins.
   

Five Spice Mushroom Pancakes

see who's lil hand is in the picture?? is lil greedy princess!! >.<

Ingredient

• 1 tbsp oil
• 1 onion, diced
• 1 red chilli, deseeded and diced
  
• 100gm minced meat
• 10 fresh shitake mushroom, diced
• 1/2 tsp salt
• 1 egg
• 220gm plain flour
  
• 200ml water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp five spice powder

Method

1. Heat oil in pan, stir fry onion till soft & fragrant. Add minced meat, use the spatula to break up the meat. Fry for 2mins.
2. Add mushroom, chilli & salt. Fry for another min. Dish up and set aside to cool down.
3. Place flour into a mixing flour, stir in seasoning. Add in mushroom ingredient, egg and water and stir till a thick batter formed.
4. Heat some oil in pan, scoop some batter onto the pan and pan fry over medium heat until both sides are golden brown.
   

Cheese Crunch

Yesterday tried baking a durian chiffon, but it did not turn out well. The batter seems ok to me, but I 假厉害, overfilled the tube pan, resulting the cake 'over ballooned' >.< In the end, a ugly chiffon cake after unmoulding, but the cake texture is soft n moist. Still have some durian in fridge so wondering should I attempt again? No I did not try out again as I do not really like the taste of the cake, I still prefer to eat the durian flesh itself hahaha...Feeling upset after baking the chiffon, have to bake something else to perk myself up hahaha.. Cookies won't or should not failed too badly right hehehe....really feels better after baking this batch of cookies!

Ingredient

• 150gm butter
• 80gm sugar
• 1/4 tsp salt
• 25gm beaten egg
• 3 slices cheddar cheese, cubed
• 200gm plain flour
• 1 tsp baking powder
• 1/2 tsp paprika powder

Method

1. Cream butter, sugar & salt until light. Add in egg and beat till smooth.
2. Sift in flour, baking powder & paprika powder.
3. Fold in lightly, stir in cheddar cheese and mix till a soft dough formed.
4. Chill in fridge for 30mins.
5. Roll in small rounds. Place onto baking sheet, press down with a fork. Bake at preheated oven at 180 deg cel for 15-20mins. Cool on wire rack before storing.

Vietnamese Caramelized Chicken Wings

Recipe adapted from My Kitchen Snippets
Ingredient

• 12 chicken wings – clean and cut
• 4 kaffir lime leaves
• 3 stalks lemongrass – finely chopped
• 2 tbsp grated ginger
• 2 shallots – sliced thinly
• 3 bird eyes chilies – finely sliced

Seasonings

• 3 tbsp fish sauce
• 2 tbsp soy sauce

Caramel:

• 4 tbsp sugar
• 4 tbsp water

Method

1. To make the caramel, gently heat up the sugar and water in a small heavy saucepan until it turns golden. Set it aside.
2. Heat up the wok with 2 tbsp of oil. Stir fry the lemon grass, grated ginger and shallots until fragrant and lightly brown.
3. Add in the wings; toss them around the wok to brown. Pour in the caramel sauce, seasonings, kaffir lime leaves and bird eyes chilies. Give it a few stir and turn down the heat.
4. Cover and let it simmer 20 – 25 minutes or until tender and sauce caramelized.
5. Remove and serve warm or at room temperature.

Devil's Curry

Have you cooked a pot of curry today to support the Cook & Share A Pot of Curry?? :D



Ingredient

• 1 tbsp oil
• 1 tsp mustard seeds
• 2 large onions, quarters
• 3 potatoes, quarters
• 2 red chillies
• 1 large carrots, cubed
• 5 leaves cabbage
• 2 kg chicken, cut
• 200ml hot water
• 2 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1.5 tbsp vinegar

Spice Paste, blend till fine

• 6 red chillies
• 6 dried chillies, soaked
  
• 10 small red shallots
• 6 cloves garlic
• 1 tsp turmeric powder
• 2 cm ginger
• 2 cm galangal
• 4 candlenuts
• 1 tbsp water

Method

1. Heat oil in wok. Add mustard seeds and fry till they pop. Add onion and fry for 2mins.
2. Add blended spice paste and stir fry for 5mins until fragrant.
3. Add potatoes, carrots & red chillies and fry for 5mins.
4. Add chicken pieces and cabbage. Mix evenly.
5. Add in hot water and seasoning. Bring to boil. Lower heat and simmer for 45mins, stirring frequently. Adjust taste accordingly.
   

Braised Chicken with Dried Longan & Spices

This morning went to market to get some stuffs for cooking. Bought 2 chicken as I'm intending to cook curry this weekend! I divided some portion of the chicken for this braised dish and quickly down to action while my girl is having her morning nap :D In an about 1/2 hour time, a sweet & spicy braised chicken is ready to be served! Can't help and slurp down a few tbsp of the favourful gravy!

Recipe adapted from yumyum.com.my
Ingredient

• 1 tbsp oil
• 5 cloves garlic, chopped
• 5 slices ginger
• 3 dry chillies
• 2 star anise
• 1 small cinnamon stick
• 1/2 chicken, cut into pcs
• 100gm dried longan, rinsed
• 1 tbsp osyter sauce
• 1 tbsp light soya sauce
• 1 tsp thick dark soya sauce
• dash of pepper
• 450ml hot water

Method

1. Heat oil in pot, add ginger and fry till golden. Add garlic, dry chillies, star anise & cinnamon. Fry till fragrant.
2. Add chicken pieces, water & seasoning. Bring to boil. Lower heat and simmer for 20mins.
3. Add dried longan and simmer for another 10mins till liquid reduce half. Remove and serve.
   

Lemongrass & Fish Sauce Fried Meehoon

Ingredient

• 5 tbsp oil
• 1 small red onion, sliced
• 2 stalk lemongrass, finely sliced
• 400gm meehoon, softened
  
• 12 dried shitake mushroom, softened and sliced
• 200gm chicken breast
• 150gm beansprout
• 1 small red pepper, sliced
  
• 5 tbsp fish sauce
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 1/2 tsp pepper
• 200ml hot water
• lime juice
• coriander leaves
  

Method

1. Slice chicken breast finely and season lightly with 1 tsp sesame oil, 1 tsp light soya sauce, 1/2 tsp cornflour & dash of pepper.
2. Heat oil in wok. Add lemongrass and red onion and stir-fry till fragrant.
3. Add sliced mushroom and fry for another minute. Add seasoned chicken meat and fry for 2 mins.
4. Add meehoon and toss evenly. Add hot water and seasoning and stir-fry over medium heat until dry.
5. Add in beansprouts & red pepper. Toss evenly. Stir in corainder leaves and serve with lime juice
   

Lemon & Black Pepper Roasted Chicken

This is our tonight's dinner, dear son still napping and hubby not yet home. Usually we do not sit together to have meals together as the kid's father always home late. So I always have my dinner first before my 2 darlings wake up from their noon nap. When they wake up I will not have peace, so have to quickly settle my meals fast :P

Ingredient

• 3 chicken whole legs
• 2 tbsp Worcestershire sauce
• 1/2 lemon juice
• 1 tsp salt
• 1 tsp ground black pepper
• 10 fresh shitake mushroom, sliced

Method

1. Marinate chicken with seasoning and chill overnight.
2. Transfer chicken to a lined baking tray, bake in preheated oven at 200 deg cel for 35mins. After 20mins, remove from oven and lightly brush some marinate sauce over. Return to oven and continue to bake till done.
3. Pour the roasted chicken gravy and balanced marinated sauce into a small pan. Add shitake mushroom. Bring to boil and cook till mushroom is softened.
   
4. Pour the gravy over roasted chicken and served with rice and side greens.
   

番茄焖排骨

Prepared this morning for my boy's lunch. Hubby not yet taste this dish :D Surprisingly my boy loves this dish alot! He requested for another serving after finishing off a big bowl of rice :D

Recipes adapted from yumyum.com.my
Ingredient

• 500gm pork ribs
• 1 tbsp chopped garlic
• 10 slices ginger
• 1 carrot, cut into chunks
• 3 large tomatoes, cut
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp rice wine
• 1 tsp light soya sauce
• 1 stalk spring onion
  
• 500ml hot water
• 1/2 tsp salt
• 1 tsp sugar

Method

1. Marinate pork ribs with salt, pepper, rice wine & light soya sauce for 30mins.
2. Heat 2 tbsp oil in pan, pan-fry pork ribs on both sides till golden brown. Remove and set aside.
3. With remaining oil in pan, add garlic & ginger and stir fry till fragrant.
   
4. Add carrots & tomatoes and fry for 2 mins.
5. Add spare ribs and mix evenly. Add water, salt & sugar. Bring to boil. Cover and simmer for 30mins or until pork ribs are tender. Stir in spring onion and mix evenly. Remove from fire.
   

香茅炒鸡肉金瓜

Back in action in trying out new dishes! this lemongrass flavour infused dish is really very appetizing with a bowl of hot rice!! in a short while, hubby has already wipe them all out :D :D

Recipe adapted from yumyum.com.my
Ingredient

• 200gm minced chicken
• 1 small red onion, diced
• 4 stalk lemongrass, cut and lightly bruised
• 250gm pumpkin, cut into 0.50cm thickness
• 1 tbsp curry powder
• 1 tsp fish sauce
• 1 tsp light soya sauce
• dash of pepper
• 1 tsp cornstarch
• 1 tsp salt
• 1 tsp sugar
• 100ml hot water

Method

1. Marinate minced chicken with curry powder, fish sauce, light soya sauce, pepper & constarch for 30mins.
2. Heat 2 tbsp oil in pan, fry shallots & lemongrass till fragrant.
3. Add minced chicken and stir-fry for 3mins. Use the spatula to break up the minced.
4. Add in pumpkin, water, salt & sugar, cover and simmer till pumpkin is soft.

Dark Chocolate Peach Tart

Ingredient (20cm tart)
Sweet Short Crust Chocolate Pastry

• 100gm flour
• 20gm cocoa powder
• 1/4 tsp salt
• 1 tbsp sugar
• 80gm cold butter, cubed
  
• 2 tbsp iced water

Method

1. Combine flour, cocoa powder, salt & sugar in a mixing bowl. Add in butter and knead with your fingertips till breadcrumbs formed.
   
2. Add in iced water and mix till soft dough. Roll into a ball and cling wrap. Chill for 30mins.
3. Roll out dough between 2 sheets of plastic to fit a 20cm tart mould. Flip the rolled tart base onto the tart mould. Prick surface with a fork. Blind bake in preheated oven at 160 deg cel for 15mins.
   

Filling
Ingredient

• 80gm butter
• 4 tbsp sugar
• 1 tbsp beaten egg
• 1.5 tsp brandy
• 80gm ground almond
• 2 tbsp plain flour
• 50gm dark chocolate chips
• peach slices

Method

1. Cream butter & sugar till fluffy. Beat in eggs and brandy.
2. Fold over ground almond & plain flour.
3. Sprinkle chocolate chips evenly over tart base. Spread over almond filling. Arrange peach slices on top of the filling.
   
4. Bake in preheated oven at 180 deg cel for 30mins. Cool completely before unmoulding.
   

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

萝卜焖豆腐乳

This late morning, my mother-in-law last minute informed me they will be coming over our place, and asked me if i did prepare lunch >o<. Luckily my chicken roll was baking in the oven so I just need to prepare another dish, though I only intend to cook this vegetable stew tomorrow! Sometimes really can rush out things, in the process of cooking this dish, I forgotten about adding the dried mandarin peel!! Though my father-in-law commented this dish taste good, but I find something lacking....hahaha so is the mandarin peel!...will try out cooking this dish again :D

Ingredient

• 2 tbsp oil
• 12 pcs small dried beancurd
• 3 cubes fermented soya bean curd, mashed
• 10 slices ginger
• 500gm radish, peeled & cut into chunks
• 200gm carrots, peeled & cut into chunks
• 12 fresh shitake mushrooms
• 5gm dried mandarin peel, sliced
• 1 tbsp light soya sauce
• 600ml water
• 1/2 tsp sugar
• 1 tsp sesame
• 2 stalk spring onion
  
• coriander leaves for garnishing
• cornstarch water
  

Method

1. Heat oil in wok, stir-fry fermented soya bean curd till fragrant. Add ginger and fry for a min.
2. Add radish, carrots, mushroom, dried beancurd, spring onion and mandarin peel. Mix well.
3. Add in hot water and seasoning. Bring to boil. Cover and simmer for 25mins till carrots are soft & gravy has reduced. Stir in cornstarch water to thicken the gravy. Stir in sesame oil. Remove from fire and serve.
   

Pineapple Upside Down Cake

WOW so beautiful!! that is what my boy exclaimed the moment he saw the cake being flipped onto the serving plate! :D and requested to take a picture with the cake >.<...

Recipe adapted from Nigella Lawson

Ingredients

• Butter for greasing
• 2 tbsp sugar
• 6 slices canned pineapples
  
• 45ml pineapple juice
• 11 glace cherries
• 100gm flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 100gm soft butter
• 70gm sugar
• 2 eggs

Method

1. Grease the base of a 8" cake tin (neither loose-bottomed nor springform).
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Cream butter & sugar until light. Beat in eggs one at a time until combined.
5. Sieve over flour, baking powder & baking soda till evenly mixed. Stir in pineapple juice.
6. Spread cake batter over pineapple rings.
7. Bake in preheated oven oven at 160 deg cel for 30-35 minutes. Cool slightly. Loosen the edge with a knife, place a plate on top and flip over to unmould the cake.
   

Chicken Kiev

Chicken kiev served with brown rice & edamame

Ingredient

• 4 skinless chicken breast
• 50gm blanched spinach, chopped
• 50gm grated cheddar cheese
• 100gm fresh wholemeal breadcrumbs
• 1 tsp paprika
• 1/2 tsp salt
• 50gm plain flour
• 2 eggs, lightly beaten

Method

• Mix chopped spinach & cheddar cheese together.
• Combine fresh breadcrumbs, paprika & salt evenly.
• Season chicken breast lightly with salt & pepper. Using a sharp knife, slit a pocket of each chicken breast, stuff evenly cheese mixture into each pocket. Press down the edge to seal it.
  
• Coat evenly with flour, follow by egg and then coat with a firm thick layer of fresh breadcrumbs. Chill for 30mins.
• Heat some oil in pan, pan fry chicken breast for 3mins on each side till lightly brown.
• Continue to cook in preheated oven at 180 deg cel for 25mins, flipping them half way through cooking time.
  

Chicken Pie

I've actually made this dough 2 days ago together with the mushroom pie I did yesterday :D This morning just chop chop chop prepare the fillings. I just used up what I've have after making the mushroom pie, like fresh mushroom and capsicum instead of using canned mushroom and mixed vegetable as stated in the recipe. This pie is really delicious! especially the buttery & flaky crust :D....

Recipe adapted from Baking Mum

Ingredient (makes 1 20cm pie & 2 medium muffin size pie)

Pastry:

• 200 gm butter, cubed & chilled
  
• 250 gm plain flour
• 100 gm plain yoghurt
• 1 tsp sugar
• 1 egg yolk
• A pinch of salt
• 1 tsp dried rosemary

Method

1. Combine flour, sugar & salt in a mixing bowl. Add in cubed cold butter and knead with fingertips till crumbly.
   
2. Add in yoghurt and egg yolk and mix to a dough. (I use a fork to stir to bind into dough). Dough will be very soft so need to keep it refrigerated for at least 30 mins. (I chilled it overnight)
   

Filling:

• 2 russet potatoes, cubed & steamed
  
• 1 big onion diced
• 70gm mixed vegetable
  
• 100gm sliced fresh mushrooms
  
• 2 chicken breast diced
• 1 tbsp corn starch or potato starch mixed with 2 tbsp water
• 2 tbsp sugar
• 2 tsp salt
• 1/2 tsp pepper
• 1 beaten egg for glazing
  

Method

1. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in ½ cup of water and cook for abt 5 mins. Add in salt, sugar and pepper. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
2. Roll out the dough between 2 sheets of plastic (abt 250gm) to fit a 20cm tart mould. Poke hole on the base using a fork and place ingredients on top. Roll out another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg.
3. Baked in a preheated oven at 180 deg cel for 30 mins until golden brown.

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Mushroom Pie

My 24cm tart mould is really under-utilised, the only time I used is baking the fruit tart which is quite sometime back! ^-^ I roll out the pastry between 2 sheets of plastic, therefore not messy at all 'cos no need to dust the surface nor rolling pin! After which I remove 1 side of the plastic and in one quick action flip the pastry on the tart mould :D Not as difficult as you think though :D Lazy to do other cooking today, so this big pie will last me throughout the day!!

Recipe adapted from Alan Ooi 'In The Mood for Pastries & Tarts'
Short Crust Pastry
Ingredient

• 200gm plain flour
• 110gm unsalted butter, cut into small cubes & chilled
  
• 1/4 tsp salt
• 2.5 tbsp water

Method

1. Combine flour & salt in a mixing bowl. Add in cubed butter and knead with fingertips till mixture becomes crumbly.
2. Add in water and mix till a dough formed.
3. Shape into ball and press it flat. Wrap in clingwrap and chill in fridge for 30mins.

Mushroom Cheese Pie Ingredient

• Short Crust Pastry
• 2 tbsp cooking oil
• 50gm onion, sliced
• 150gm fresh button mushroom, diced
• 50gm yellow capsicum, chopped
• 50gm red capsicum, chopped
• 3 eggs, lightly beaten
• 150ml whipping cream
• 50ml milk
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1 tsp mixed herbs
• 100gm grated cheddar cheese

Method

1. Roll out short crust pastry to 28cm diameter. Press it into a 24cm tart mould. Prick some holes in it with a fork. Line with a greeaseproof paper and place some rice/beans over to prevent base from bulging up . Bake in preheated oven at 180 deg cel for 15mins.
2. Heat oil in pan, fry onion till soften and light brown. Add mushroom & capsicum and fry till fragrant. Remove and set aside.
3. Mix eggs, cream, milk, salt & pepper together. Strain mixture. Stir in mixed herbs. Place cheddar cheese evenly into tart base. Spread mushroom mixture evenly over cheese, pour in eggs mixture. (careful not to let the liquid mixture overflow the tart base, or else it will be difficulty in removing the tart after baking)
   
4. Bake in preheated oven at 180 deg cel for 25-30mins or until golden brown.
   

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Pandan Egg Tarts

Finally uses up all the tart pastry after making this batch of pandan egg tarts!! just nice for 12 small tarts :D Something unusual to the normal egg tarts, not very 'eggy' taste and slightly pandan infused flavour ....

Recipe adapted from "Tarts my Heart" by Kevin Chai
Ingredient (12 tarts)

• Sweet Tart Pastry
• 150ml water
• 50gm sugar
• 1 blade pandan leaves, cut
• 2 eggs, lightly beaten
• 2 tbsp pandan juice
• 1/3 tsp pandan paste

Method

1. Bring water, sugar & pandan leaves to boil. Cool syrup & remove pandan leaves.
2. Combine eggs, pandan juice, pandan paste & cooled syrup and mix evenly. Strain.
3. Press approx 25gm tart pastry into tart mould. Pour filling over.
   
4. Bake in preheated oven at 180 deg cel for 20-25mins.
   

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Pandan Coconut Tart

hmmm, who can resist these lovely fragrant coconut tarts! yummy!!



Recipe adapted from Alan Ooi 'In The Mood For Pastries & Tarts'
Ingredient (approx. 12 tarts)

• Sweet Tart Pastry

Coconut Fillings :

• 80gm dessicated coconut
• 1 egg
• 40ml evaporated milk
• 1 tbsp pandan juice
• 50gm sugar
• 30gm butter, soften
• 1/4 tsp salt
• few drops pandan paste
• 4 pcs cherry cut into 1/4
  

Method

1. Press pastry (abt 25gm) into tart moulds. Set aside.
2. Mix all coconut fillings together. Scoop mixture into tart moulds. Place a 1/4 pc cherry on top.
3. Bake in preheated oven at 180 deg cel for 20-25mins until lightly brown.
   

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Mulberry Cheese Tart

I've not been baking tarts for ages!! Should really thanks to the current month theme of Aspiring Bakers :D if not I won't be baking tarts any sooner :D

Recipe adapted from Alan Ooi 'In The Mood For Pastries & Tarts'

Sweet Tart Pastry (enough for 36 tarts)
Ingredient

• 250gm butter
• 100gm icing sugar
• 1 large egg
• 1/2 vanilla essence
• 450gm plain flour

Method

1. Using a electric whisk, cream butter & icing sugar until fluffy.
2. Add egg and vanilla essence, beat till combined.
3. Sieve over flour in batches and beat till just mixed.
   
4. Gather dough together and store in air-tight container and chill lightly before used. (the dough should not be sticky and is easy to handle)

Mulberry Cheese Tart (17 tarts)
Ingredient

• sweet tart pastry (as above)
• 250gm cream cheese
• 50gm icing sugar
• 15gm butter
• 1 egg
• mulberry jam (or any other jam)
  

Method

1. Press pastry (approx 25gm) into tart mould. Bake at 160 deg cel for 15mins. Remove and set aside.
2. Using a electri whisk, beat cream cheese, icing sugar & butter until creamy.
3. Add in egg and beat till combined.
4. Scoop mixture into piping bag. Pipe batter into pre-baked tarts. Spoon some mulberry jam over and swirl lightly with a toothpick to create patterns.
5. Bake in preheated oven at 180 deg cel for 10-12mins. Cool completely before unmoulding.
   

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Pack with Love 3

Talking about packing food for my boy every morning for him to bring to school, these are some of the snack box I've prepared for him daily :D Can see that he eats quite a varieties of food when compile the pictures together :D Lucky he is not that picky with food which makes me easier to prepare food for him :D

Cranberry Muffins

I tried this recipe out as I never use margarine to bake before and happen to have a tub of unfinished olive oil spread which is going to expire in 3 days time!! The taste is acceptable to me, texture wise not the best compare to some of the recipes I've tried. My boy ate one for his teabreak. I ask him want to bring one to school tomorrow?? his answer : NO >.< so I guess he does not really like this muffins, so tomorrow morning I've to crack my head on what to prepare for him again!....

Recipe adapted from Alex Goh' Fruity Cakes
Ingredient (6 muffins)

• 60gm margarine
• 80gm sugar
• pinch of salt
• 1 egg
• 100gm soy milk
• 170gm plain flour
• 1/2 tbsp double action baking powder
• 50gm dried cranberries

Method

1. Sieve flour & baking powder together.
   
2. Cream margarine, sugar & salt until light. Beat in egg until smooth.
3. Fold in milk & flour mixture alternately until well blended.
4. Stir in cranberries.
5. Spoon batter into cupcakes and bake in preheated oven at 200 deg cel for 25mins or until golden brown.