Thursday, 7 March 2013

Mixed Fruit Walnut Muffins
什锦杂果核桃瑪芬

最近,胃不太舒服。主要是饮食不定时。医生建议我“少食多餐”, 不要等到饿了才吃。 对于坐办公室的我,每三小时吃点东西不是问题。关键是是吃什么。既有营养,又可口的食物,只能自己动手了。

黑芝麻糊是我常备的甜品之一。饿的时候,用热水冲泡一杯,香甜滋润。瑪芬是另一个不错的选择。简单又便于携带,做早餐或下午茶,配上一杯热咖啡,绝对美味 。尝试过酸奶油巧克力粒瑪芬蓝莓瑪芬,而这款什锦杂果核桃瑪芬,虽是昨晚下班后的临时发挥,却是我的最爱。




浸过朗姆酒的杂果,烤得香脆的核桃,一口咬下去,齿颊留香。为了让瑪芬保持软绵的口感,我还放了两大勺自制的原味酸奶。怎么样?听着有没有垂涎三尺啊?


MIXED FRUIT WALNUT MUFFINS
(makes 10 big muffins)


INGREDIENTS
- 2½ cups (375g) self-raising flour
- 1 teaspoon baking powder
- 3/4 cup (165g) caster sugar
- ½ cup (125ml) vegetable oil
- 1 egg
- ½ cup (125ml) milk
- 1 cup dried mixed fruits (soak in rum for a week)
- 1 teaspoon vanilla extract
- 2 tablespoons yogurt (original flavor)
- 1 cup walnuts


DIRECTIONS
  1. Preheat oven to 200°C
  2. In a large bowl, place the flour, baking powder and sugar. Set aside.
  3. Place the oil, egg, milk and vanilla in a separate bowl. Stir until well mixed.
  4. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add mixed fruits and walnuts. Mix well.
  5. Spoon mixture into a muffin tin lined with muffin paper cups.
  6. Sprinkle the top with some walnuts. Bake for 20-25minutes. Insert a skewer into the centre to test. If it comes out clean, it means that the muffins are cooked through.
  7. Remove from tin and cool on a wire rack.

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