Pumpkin Muffin 南瓜松饼

6 pieces

Ingredients 用料

Ingredients A

110g	Self Raising Flour 自发面粉
1/2 teaspoon	Salt 盐
75g	Butter 牛油
35g	Sugar 白糖
30g	Brown Sugar 黄糖
1	Egg 鸡蛋
1 teaspoon	Baking Powder
1 teaspoon	Cinnamon Powder
1 tablespoon	Cooking Oil 油
170g	Pumpkin Puree 南瓜泥

Method 做法

To prepare Pumpkin Puree

1. Remove skin and core of pumpkin, cut into thin slices.

2. Place pumpkin slices in a steaming tray, steam over high heat for 15 minutes or until turn soft.

3. Mash steamed pumpkin to puree.

To prepare Pumpkin Muffin

1. Beat butter, brown sugar and sugar till fluffy. Add cooking oil, egg and pumpkin puree, mix well.

2. Add self raising flour, cinnamon powder, baking powder, and stir well.

3. Preheat the oven to 200 degrees Celsius.
4. Fill muffin paper with mixture. Bake for 20 minutes. Serve warm.

Comments

Potato, Cheese, Egg Waffle 马铃薯奶酪片

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Taiwanese Pork Floss Egg Pancake 台湾肉松蛋饼

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Mee Siam Goreng 炒米暹米粉

3人份 Ingredients 用料 1 packet Vermicelli 米粉 3 Fishcake (sliced) 鱼饼 12 pieces Prawns (de-shelled) 无壳虾 4 pieces Dried Tofu (cut into small cubes) 豆蒲 1 Onion (chopped) 洋葱 6 cloves Garlic (diced) 蒜蓉 2 tablespoons Light Soya Sauce 酱清 1 packet Prima Taste Mee Siam Goreng Paste Methods 1. Soak vermicelli in hot water for 15 minutes, until soft. Drain and set aside 2. Heat oil in frying wok. Fry on onion until light brown. Add garlic and fry until light brown. 3. Add prawns, fishcake, dried tofu and fry until cooked. Add some water (about 1/3 cup) if it is too dry. 4. Add vermicelli to fry. Add Prima Taste Mee Siam Goreng Paste, light soya sauce and fry until fragrant. Serve.

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