apple muffins

apple muffins

These muffins are delicious! Moist and full of apple and cinnamon flavor.

Apple muffins (adapted from Sassymama)

Dry ingredients

  • 100 grams all-purpose flour
  • 100 grams spelt flour
  • 50 grams old fashioned rolled oats
  • 3 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 45 grams brown sugar
  • 1/2 tsp salt

Wet ingredients

  • 2 organic apples (I used Pink Lady), cored and sliced
  • 125 grams greek yogurt
  • 125 grams milk
  • 1 egg
  • 50 ml olive oil
  • 30 grams maple syrup


  • 1 granny smith apple, peeled and chopped to cubes
  • 75 grams sultanas
  • Coarse sugar for sprinkling
  1. Preheat oven to 190 C. Prepare about 10-12 muffin cases.
  2. Whisk all the dry ingredients in a medium bowl until well combined.
  3. Place all the wet ingredients in a blender and pulse a few times until smooth.
  4. Pour the wet ingredients all at once into the dry ingredients and mix until just combined.
  5. Add in granny smith apple and sultanas and fold in until combined.
  6. Spoon into prepared muffin cases. Sprinkle with coarse sugar.
  7. Bake for 20-25 minutes until golden brown or a skewer in the middle comes out clean.

apple muffins1

goji walnut mango mini loaf

goji walnut loaf

I’m experimenting with different combinations of fruits and nuts to make delicious bread. This bread is soft, fragrant with a slight tangy sweetness from the mango and goji berries. I find the 3 rise method produces really fragrant bread. The downside is of course the time taken.

Goji walnut mango mini loaf

  • 200 grams bread flour
  • 50 grams mango
  • 70 grams water
  • 1 gram malt extract
  • 3 grams yeast
  • 1/4 tsp salt
  • 40 grams sugar
  • 20 grams olive oil
  • 15 grams goji berries
  • 15 grams walnuts, lightly toasted and crushed
  1. Blend mango with water to get a puree. Add in malt extract and blend well. After blending, top up with water to 120 grams if necessary.
  2. Mix bread flour, yeast, salt and sugar in a bowl. Add in mango puree and mix well.
  3. Knead until smooth. The dough will be slightly sticky.
  4. Cover with cling wrap and let the dough proof for an hour.
  5. Lightly punch down the dough. Add in olive oil, goji berries and walnut bits.
  6. Knead for 15-20 minutes until medium gluten development.
  7. Cover dough and proof for 30 minutes.
  8. Lightly punch down the dough. Knead for 2 minutes to remove gas. Shape into a ball and place in mini pullman tin.
  9. Proof for 30 minutes or until dough fills 80-90% of tin. Preheat oven to 190 C.
  10. Bake for 30 minutes or until  bread internal temperature reaches 190 Fahrenheit.
  11. Remove from tin immediately and let cool completely on a rack.

goji walnut loaf1

pandan cake

pandan cake

With the leftover pandan juice, I made pandan cake. This is the 3rd or 4th time I’m making this cake. It is fragrant and soft. I made it into a 6 inch chiffon cake and a roll cake.

Pandan cake (adapted from WendyinKK)

Egg white

  • 5 egg whites (medium eggs)
  • 70 grams caster sugar
  • pinch of cream of tartar

Egg yolk

  • 5 egg yolks
  • 80 grams caster sugar
  • 150 grams cake flour
  • 200 grams of coconut cream (Kara brand)
  • 30 grams concentrated pandan juice
  • 20 grams water
  • large pinch of salt
  1. Prepare a 6 inch chiffon tin and line a 11 x 12 x 1 ” pan.
  2. Preheat oven to 180 C.
  3. Whisk egg whites with cream of tartar until foamy. Gradually add in sugar and whisk until stiff peaks stage.
  4. Whisk egg yolks with sugar until thick and pale.
  5. Add in coconut cream, pandan juice and water. Whisk well to combine.
  6. Add in cake flour and salt. Whisk well to combine.
  7. Add 1/4 of meringue to egg yolk mixture. Gently fold in using the whisk.
  8. Add the rest of the meringue in 3 parts. Gently fold in using a rubber spatula.
  9. Pour cake batter carefully into the prepared tin and pan. Rap sharply on counter top to get rid of large air bubbles.
  10. Bake 6 inch chiffon for 25 minutes and the 11 x 12 x 1″ for 12 minutes.
  11. For the chiffon tin, let it cool upside down on a rack. For the other, remove immediately from the pan, peel down the sides of the parchment paper and let cool for a minute. Turn over onto a clean piece of parchment paper and peel off the used parchment paper. Cover cake and let it cool completely before filling with whatever you like.

pandan roll

Not a very successful roll. I filled the pandan roll with whipped cream and leftover pumpkin jam.