Blueberry Yogurt Muffin

These delicious and flavorful blueberry muffins are very moist and tender. A perfect snack or even perfect for breakfast!

Blueberry Yogurt Muffin

(Serves 12 muffins)

·      500cc + 1 tablespoon of all-purpose flour

·      400cc of blueberries

·      1 tablespoon of baking powder

·      ¼ teaspoon of baking soda

·      ¼ teaspoon of salt

·      200 to 250cc of brown sugar

·      1 teaspoon of zest lemon

·      1 teaspoon of vanilla essence

·      2 eggs

·      300cc of plain yogurt

·      8 tablespoons of unsalted butter, melted

1.     Preheat oven to 375℉ (191℃). Mix blueberries with 1 tablespoon of flour.

2.     In a bowl, mix the remaining flour, baking powder, baking soda and salt using a whisk.

3.     In a separate bowl, mix yogurt, eggs, sugar, lemon zest, vanilla essence, and unsalted butter until it becomes a smooth liquid.

4.     Divide into 2 or 3 times to add powder from 2) into the liquid 3) and mix lightly each time.

5.     Add blueberries and mix lightly.

6.     Line one 12-cup mini muffin tin with cupcake liners. Use an ice cream scooper (if you have one) to scoop the batter into the liners.

7.     Place the tin in the oven and bake for 25 to 30 minutes. Stick a toothpick into the center and if your toothpick comes out clean, it’s done. Remove from oven.

8.     Let the muffin cool down in the tin for 2 to 3 minutes. Remove the muffin from the tin and let it cool down on a rack.

Basic Scrambled Eggs

I get a lot of compliments from family and friends on my scrambled eggs. Try this recipe!

Basic Scrambled Eggs

(Serves 4)

·      5 eggs

·      1 teaspoon of consommé

·      2 tablespoons of heavy cream or milk

·      a pinch of black pepper

·      ½ tablespoon of butter or vegetable oil

1.     Melt butter on a frying pan.

2.     In a bowl, crack the eggs and add consommé, heavy cream, black pepper. Mix well.

3.     Continue to heat up the pan until it’s hot enough to sizzle when you pour a little bit of egg. Pour all the egg mix in.

4.     Let it rest for few seconds.

5.     Stir the eggs from the outside in a circle and work your way inwards. Repeat.

6.     Once the eggs are half way cooked, turn off the heat. This will make the eggs fluffier. The eggs will still cook without the heat on. Serve.