Monday, December 26, 2011

X'mas Dinner 2011

Merry X'mas & Happy Holidays. At the time of this posting, it is already Boxing Day but December is all about the Holidays and from the time we put up the X'mas tree, we will continue to celebrate the festivities up till New year's day!

This year has been pretty hectic, especially since we returned from our Asia trip over the summer. Kids ushered into new classrooms, mingled with new classmates, occasional breakdowns over stress in school work and all the new activities lining up everyday for them. It is true that life for me is getting busier by the days, ruled by my kids schedules rather than my own convictions. Pretty lacking in the blogs here and will try to do better next year.

I love spending X'mas at home, cooking, doing projects with the kids and just let them watch all holiday programs on TV. They are happy to don in Pajamas all day long and play with their new X'mas toys with wrapping paper ripped and littered all over under the tree while I put on my favorite apron and dominate the kitchen for the X'mas Dinner. 

For this year, I went for duck and the spiral Ham. Turkey is a X'mas bird in England but definitely a Thanksgiving tradition in USA. But I always think a fowl makes the X'mas dinner complete and having no luck looking for a goose, I bought a duck instead. And thankfully I did as I bought a huge spiral ham that can last us up till New Year with its left over. At least the duck is down to meat on Bones for soup and nibbling. I am very satisfied with this X'mas dinner as everything turned out tasty, moist, perfect and delicious. But one thing was disappointing which is the chocolate tart of which recipe I googled and followed blindly. I should have known better now to stick with my French Apple Tart Crust Recipe which never fails me! The thing with baking tart is that the crust is everything and this Chocolate Tart was only nice to look at but the crust recipe totally disappoint! In the end, we just scooped out the chocolate filling and chucked away with the crust. No more online recipes.

 Duck with Chestnut, Bacon & crumb Stuffing
Chestnut is lovely for stuffing. It is naturally sweet and doesn't taste too nutty like almond nor walnut. And of course, everything is better with Bacon, pan fried to release the fat and mixed into the chopped chestnut and crumb. The duck was more than 4lbs and it was first given a hot water bath and left to dry out for about 30 mins while the stuffing was made. The hot water was to melt the duck fat under the skin which oozed out relentlessly during the roasting to render a crisper and nicely browned skin. For the stuffing, the bacon was cut to smaller pieces and pan fried and drained on kitchen paper towel. I retained the fat and sauteed the chopped chestnut pieces and stuffing crumb in it. Adding grapefruit juice and a little water along the way and mixing in the bacon lastly with oregano as my main herb. Once the stuffed into the cavity of the dark and all bounded up with toothpick at its butt, the outside of the duck was seasoned with salt, black pepper and dried oregano. And then with a parring knife, I made slits all over the breast and legs and lay it breast facing up. To avoid the wings from over browing or burning faster than the rest of the duck, I pinned them down with toothpicks to the legs and the result was really clear... a perfectly and evenly roasted duck! The duck was roasted at 375F for 2 hours & 15 mins and done at 175F meat thermometer temperature. The best duck I have done!

 Honey Glazed Spiral Ham with Rosemary
This is the first time I did Ham. Despite having them spill all over the cold meat area in my local grocery, I never thought of cooking one all these past X'mases! This year, somehow I wanted to try one and thought my family would love it too. And believe it or not, I had the carving fork in my pantry for donkey years, all ready for this X'mas. With no experience of buying nor estimating for a meal, I got the smallest of the lot weighing more than 6lbs and boned in. It didn't looked that big in the packaging but I think it swelled up after cooking! Spiral ham are sold cooked here and just needed a heating up in the oven before the honey glaze is applied lastly. For a special touch, I inserted rosemary leaves randomly into the spiral cuts before heating. It really perked up the whole ordinary ham. 


 Sauteed Baby Sprouts with dry fried onion
I tried cooking Brussel sprouts once long time ago but it didn't turn out good. They were bitter and not a welcoming vegetable choice for kids. I finally understand why, I cooked the Old sprouts and for too long. After reading through BBC Good Food magazine, which I also believed Brussel sprouts is more loved by the British than the Americans, I set out to find Baby sprouts instead and they were available in the frozen section rather than sitting next to the fresh Brussel Sprouts lot in the vegetable area. I bought 2 packets and instead of roasting them, I parboiled them in salt for 5 mins and drained them dry. To add flavor, I pan fried some dry onion flakes that I got from the Asian store and threw in the baby sprouts. Sauteed for about 3 mins and added a bit of water with the lid on to steam to perfection. About 7 mins in all! They tasted like softened cabbage, slightly sweet and nothing bitter. The onion flakes did wonder to this dish. Simple.


Mashed Red Potato with Sour Cream
Humble but yummy! To get a fluffy texture, the potatoes cannot be boiled too long and should be removed from the boiling water immediately when you can easily pierce it with a fork. Although potatoes sound simple, to cook it right needs some patience. I like red potatoes as they cook faster and with their red skin, they look prettier if roasted whole. For this dish, I peeled the skin off but you can see some left over spots. I peeled and cut up about 10 small red potatoes to large chunks and submerged them into a pot of cold water and bring it to a boil. Everyone knows what makes the best mashed potato..... butter & heavy cream! I melted some butter in the pan with the heavy cream and added to the mashed up potato, just enough to clump it up with a creamy texture. Lastly I added a dollop of sour cream and seasoned with salt & black pepper. This one was my daughter's favorite dish of the dinner.

 Roasted Baby Carrot with Pearl Onion, potato & Walnut
This year I went Nuts with nuts... literally! I have bags of almond, walnut and hazelnut in the kitchen. So far I have used the Almond for the cookies and X'mas cake that I sent out to my friends and nothing much done with the other 2. Maybe I will use them in making Macaron later. Since I love to dominate the kitchen and let no one lend a hand, I made Curry and the kids cracked the walnut out of their shells. Fresh walnut out of the shell are lovely as store packed ones sometimes taste rancid. For this simple dish, I parboiled the baby carrots together with the pearl onions for 5 mins to soften them a bit . Drained and mix in with some uncooked potato chunks, drizzled with cooking oil and seasoned with salt, black pepper and some rosemary, I just popped them into the oven at the same time with the Ham to roast at 325F for more than 1 hour. The walnut was toasted and scattered onto the dish lastly. Like that, the dish presents sweetness from the carrot and pearl onion together with the savory potato and crunchy and nutty Walnut.


Chocolate Tart
I am not sure what went wrong with this tart but everytime I decide to follow a recipe word by word from an online source, I somehow get it wrong. This tart will be perfect if only I had not followed the crust recipe. The chocolate filling actually firmed up nicely. I usually stick to my French Apple Tart recipe for all my Tart recipes which yields a perfect crumbly and buttery crust all the time. There was no need to add iced water nor brushing of egg white on the blind baked shell and the dough doesn't even need rolling! But for this tart, I followed a recipe that called for every steps that I just mentioned and it turned out tasteless and waxy! The sides did baked well but the bottom part simply unpalatable! My kids and I simply scrapped out the chocolate filling and ate the sides of the crust together with the raspberries and chucked the bottom part away. Lesson REALLY learned... stick with one tried and successful recipe and never ever try something new for a big occasion!

Snippets

Thursday, December 15, 2011

Orange & Cherry Wreath Cookies


When I was planning for the X'mas Cookies boxes in November, I wanted the X'mas wreath to be my theme. And I was really hoping to make mini wreath cookies complete with all the ivy, holly and bow and thought how pretty they will be. But of course doing is always harder than thinking or saying and after a very busy November and December so far, I ditched the idea and opted for a more simple design.

I kept the color green and used a plastic mold for shaping polymer clay borders that I got from my local craft store to trace the leaf pattern onto the cookie dough itself and colored some with green coloring. I love dragee balls and I was lucky to grab 2 packets while I was on vacation in Malaysia as they are not commonly sold in the stores here and needs to be ordered from online cake stores. As I have already used red non pareils on the X'mas candies, using them on these cookies will clash with the colors. Afterall, the red cherries baked into the cookie itself has already added subtle red to the baked cookies and by popping one silver or blue or pink dragee into each of the green leaf part makes each cookie so special.

The combination of orange and cherry is a very sweet and fruity flavor, reminding me of the summer ice cream that I always have at my local ice cream stand. Powdered sugar is magical and while most expert and crafty X'mas cookies makers prefer to use it in making up the icing on the cookies, I love to use it this way with a mini sieve. The effect is equally lovely.

Recipe (makes about 36 to 40 cookies)
85g butter, softened
225g sugar
2 large eggs
1 tbsp Orange Extract or 1 tbsp grated orange peel
100g red cherries for baking, cut into smaller pieces
450g all Purpose flour
1 tsp Baking Powder
3/4 tsp Baking Soda

Method
1. Cream the butter and sugar till light. Beat in the eggs and orange extract/peel till well combined.
2. Sift flour together with the baking powder and baking soda. Fold this into the butter mixture and drop in the cherry pieces. Mix in to form a dough.
3. Shape into a disk and wrap up and let it rest in the fridge for 30 mins.
4. If making leaf shape, take 1/4 of the dough and color it green with coloring. Knead to blend the color. Cut out with a leaf cutter or any shapes of your choice.
 5. Roll out the remaining plain dough to less than 1/4 inch thick and cut with a 2 inch round cookie cutter. Use a smaller round to cut out the middle to resemble a donut. Complete this process and place all cut outs onto a non stick baking pan.
6. Attach the leaf to the cookie with a bit of water. Return to the fridge to rest for 20 mins while preheating the oven to 350F.
7. When the oven is ready, bake  for 10 to 15 mins till cookies have puffed up. When removed from the pan, the cookies feel soft but will harden up after cooling. Let them cool completely on the racks before storing.

Sunday, December 11, 2011

Vanilla Candy with Walnut

Candy wafers are lovely to mold with and much more easier to work than melted chocolate and best of all they come in all sorts of colors to suit the seasons. Being successful with the silicone molds that I used for Halloween, I spotted and bought another set of cube shaped silicone molds 2 months ago with the intention to use them for this X'mas. I love any types of molds and kitchen tools and if possible, I hope to use them for more than their original purposes. The cube molds that I used for these candies are meant for ice cubes and their flexible but sturdy silicone material made it so easy to release the contents.


The walnut pieces for the filling were first toasted and let cool while the candy wafers were easily melted in the microwave. Since they are overly sweet, the addition of the walnut cut the sweetness and add a robust nutty flavor to the candies. Using a small teaspoon, one scoop of melted candy was scooped into the mold first and a few pieces of the roasted walnut were randomly dropped in. And another teaspoon of the candy on top to cover the nuts. The decorations were non pareil and sugar holly & Ivy, specially available for X'mas from Wilton. The candies must first be let to semi set for about 5 mins before the decorations are gently  pushed onto the top. This was to ensure the decorations attach to the candies when they are wholly set. If sprinkled on too early, they will sink into the melted candy instead.


Thursday, December 8, 2011

December Bento Days (2)


It is the X'mas Season and I am incorporating the main colors of red, green & white in my daughter's lunchboxes. There are plenty of X'mas themed pastas in the stores now together with festive food picks and I just couldn't resist! The teddy Bears were cut out of beef franks and attached together with fried dried noodle strands and to save time, I used store prepared frozen vegetable spring rolls and sliced up pickles from the jar.

Trader Joe's CornBread Mix


I was so lucky to be a guest at my cousin's Thanksgiving dinner since I could skip the preparation of the Big turkey with all the other more laborious side dishes and the table settings. To feel more involved, I volunteered to bake the Cornbread and dessert. While shopping for a hostess's basket at Trader Joe, I saw a mountain of their Cornbread mix, all stacked up to the ceiling and a passerby whispered to me "Oh. Do get this! They are awesome and you will never regret it!" And I did and grabbed 2 boxes without second thoughts and brought them all the way down to PA.

I hate cornbreads that taste too grainy with grits lodge on my throat and usually dry in the mouth. For this I suspect the cornmeal used were not processed fine enough and simply come from a cheap mix. This Trader Joe's version was different, it had nibbles of corn inside the mix and it was so easy to make with the addition of milk and vegetable oil. One box fills an 8 inch square pan or 2 usual sized loaves. The cornbread was moist, not overly sweet and bakes beautifully into its golden yellow hue. My daughter absolutely loved it and asked me to get more when we get back to NH.

And so I did and this time I added fresh cranberries to the cornbread mix and bake it in both loaf shape and muffin cups. Don't you want a piece from these pictures? Try it today and like the whispering lady said "you will not regret it!"

Friday, November 4, 2011

Blueberry Almond Frangipane Tartlets


Trying to rejuvenate my interest in baking. Although lagging in inspiration and ideas, I run my baking pantry weekly to look at everything. With X'mas coming, it is time to plan for my cookie boxes again and hopefully I will come up with something better this year, more colorful and wonderful! And hopefully no more unexpected NorEaster like the one that hampered the kids Halloween celebration last week.

Earlier this year, I read somewhere that the new trend is to eat mini pies and tarts. Being a big fan of buttery and flaky tarts, I love this idea. Perhaps more work involved than a cupcake, I find that tarts and pies are really worth the effort as they can be both sweet and savory, flaky, crumbly, served cold or warm, relished with a group of friends or gobbled up in a sinful slice manner on the couch! But of course, the only downside is that it makes me lose consciousness of the calories count and which I can eat only a little at a time but hey, I have 3 other mouths to feed in this household, so hail to lovely tarts & pies.

These tartlets have a flaky crust containing a dense packed filling made up of grounded unblanched almond with eggs, butter, milk and sugar. I was hoping the frozen blueberries to be sweet and added less sugar in the almond batter and ended up less sweet than I wanted to. Nevertheless, sprinkling powdered sugar on the tartlets can always add more sweetness to them and I am glad the result of this baking was good. After not baking for sometime now, I start to doubt my skills, partly because I am not a trained baker and can never memorize and redo my own recipe twice without referring back to my blog! Sometimes I get it right and sometimes I get it wrong but if I pick it up again on a constant mode, things do get better, hopefully! Especially now, ushering into the baking seasons.


Recipe
Frangipane filling
250g Almond Flour (grind 1 & 1/2 cups of Unblanched almond)
100g sugar
1 tbsp plus 1/2 tbsp Cornstarch
1 large Egg
50g Butter, Room Temperature
120ml Milk
250g blueberries

1. Stir the almond Flour together with the sugar and cornstarch.
2. Crack the egg and beat lightly and add into the Almond flour mixture. Stir to combine.
3. Beat in the soft butter to mix.
4. Lastly mix in the milk to get a thick creamy mixture, resembling creamy peanut butter.
5. Set aside in the fridge till time for use.

Tart Shell
300g All purpose Flour
180g Cold butter, cut into small pieces
1 large Egg
1 tbsp Sugar

1. Pulse the flour, sugar and cold butter pieces in a food processor for about 30 seconds. Do not overmix, just enough when coarse meal results.
2. Break in the egg and mix for another 10 seconds till the mixture comes together to form a dough.
3. Remove and gather all loose pieces into the dough and place inside a plastic baggie and let the dough rest in the fridge for 30 mins.
4. Grease an 9 inch tart pan/ring or 10 of 2 inch tartlet rings. Place on a larger firm baking pan.
5. Remove dough after 30 mins and take half of it and roll out. If using smaller tartlet rings, cut dough to fit the rings. If using large 9 inch tart ring, roll out the whole of the dough and line the tart ring/pan. Rest the lined rings in the fridge again for another 10 mins.
6. Preheat oven to 375F/190C. Bake the lined tart rings for 10 mins.
7. Remove from the oven. Increase the heat up to 400F/200C. Scatter the 2/3 of the blueberries into the partially baked tart shells Spoon in the almond filling and smooth out with a spatula. Insert the remaining 1/3 of the blueberries onto the almond filling.
8. Return the tarts into the oven and bake for 25 mins.
9. Cool on rack when done and serve warm with powdered sugar.

Makes: an 9 inch tart or ten of 2 inch tartlets

Saturday, October 29, 2011

Halloween Candies



Melted Candy Wafers, molded and all packed ready for Treats


Candy & Chocolate Covered Cream Filled Cookies

Tuesday, October 25, 2011

October Bento Days (2)

This post is for all the Halloween Themed Bento. My kids really look forward to Trick or Treat on Halloween night and with these Bentos, I would think that I extended the fun for the whole month for them instead of waiting for the very last day of October to collect their 'Treats'.

Jack Skellington & Skull

Skull Boy


Jack O Lantern & Bat


Frankenstein Monster & Mummy

Frankenstein Monster & Spiders


Scream & Spiders Invasion


October Bento Days (1)

Nothing much going on these days. Creativity has shifted to the Bento boxes and the Halloween themes gave me more ideas on using up my dried seaweed sheets and carrots. Every year the celebration of Halloween seems to get bigger with more offerings of costumes, accessories and not forgetting all sorts of baking items in the stores. This year I attempted a costume for my daughter and to my surprise, it was really not that difficult as I have thought in the first place. And I was happy to be able to shift some creativity to other things besides food as I have really slowed down in cooking and baking these days, perhaps in a hiatus mode till new inspiration comes along. Hopefully the Halloween festivities will inspire me to do more for the coming holiday season.

Here are some Bento and snack Boxes that I made earlier this month. 


Sunday, October 2, 2011

King Pig of the Angry Birds series

This is my second time making a Step by Step blog post for my Bento craft. I really admire those bloggers who really do this method of chronicling every steps that they take to post their cooking and baking. It is more difficult to do than crafting the item itself with camera and natural light positioning while at the same time attending to multiple washing and drying of hands to continue with the process.

For this tutorial, I did the King of Pigs in the Angry Birds game. Of all the characters, I think I like him and his army of pigs the most as they are the one who are the cause of all the Angriness in the Birds. And no matter how they are greened from the color to look evil, they just look adorable to me! Of all the cute Bento characters, I always love the pig. Whether pink, white or green, I love them all.

I used Babybel cheese as a filling for 2 cut out round slices of Spinach Wrap. Sandwiched between the wraps, I applied a bit of mayo to the cheese to make the green wraps stick and stay in place. Everything on the pig is edible except for the yellow Bento pick that I used to decorate as its crown. I think these step by step photos will give a very clear idea on how to make them. Try making one today and have a pig grinning at you.


1) Cut out all the shapes using the necessary cutters as shown, using the ingredients.
    Quantity: 1 piece of Spinach Tortilla Wrap; 1 Babybel Cheese (peeled); 1 slice of orange       
                    American cheese; 1 slice of white American Cheese; Small piece of Nori Sushi 
                    wrapper; A few Black sesame seeds or Poppy Seeds
2) Arrange the Black Sesame Seeds/Poppy Seeds on the round cut out cheese to form the eyes.  
    And arrange the punched out Nori shape on the oval cut out cheese to form the snout of the pig.
3) Apply a bit of mayo to the Cut out leaf shape of the Green wrap and attach to 1 of the Round cut
    out shape of the Green Wrap (See Pic 3: Top Left Hand position). Do the same for the other Ear. Take
    the Yellow Bento Pick and pierce into the BabyBel Cheese at the corner.
4) Apply some mayo to the other Round Cut out shape of the Green Wrap and attach to the top of the
    babybel Cheese to sandwich it.



5) Position the Sandwich Wrap.
6) Applying a bit of mayo to the back of the Eyes And Snout (see Step 2), place them onto the Green Face and arrange neatly. Cut thin strips from the Nori to form the Brows and Punch out small tear drop shapes from the White Cheese to form the Evil grinning teeth. Apply some mayo on each piece and attach to the Green Face to complete all the features.
7) Let the Pig stand for 5 mins to ensure that all features are attached securely before moving it.
8) Place the pig in a sturdy cupcake liner and Store in the refrigerator till ready for Bento Packing.

Friday, September 30, 2011

September Bento Days (3)

The busy first month of school has gone by without a hitch and I am very glad that the kids are loving school. No whinning, no crying, no complaints..... music to every parent's ears.

Not done much in the kitchen except for Bento. Obviously I am in the Angry Birds Craze now, albeit I don't own an Ipad or anything technically sophisticated that needs my fingers more besides this old laptop I am working my posts on. When I was little, I always envied kids who got the latest stuffs, whether it is fashion, gadgets, access to anything that I don't have and longed to have. Fair to say that kids these days are more spoiled than ever and me being a frugal parent and believing in limiting all wants for the importance of needs also practises that kind of teachings to my own kids that we cannot own and buy everything that is the hype or in fashion now just to keep up with their peers. So, the only practical thing I do is making Angry Birds out of food and letting my kids have the fun of eating one. Hey, you can simply walk into any Apple Store these days and sit there and play Angry Birds but not alot of kids get to eat one. Agree?



Thursday, September 22, 2011

September Bento Days (2)

I managed to pick up some more Bento tools and picks during my summer trip to Asia. Seeing the supplies there was like a kid in a candy store and having Bento making as a hobby surely breaks the bank if one doesn't practise a bit of control over the impulse buying. The fact is new designs of Baran, picks, boxes and simply anything to do with Bento keeps getting cuter and better and for a mom like myself with 2 young kids who simply cannot help it but to load up and hopefully being able to use all of them in the preparation of food for the pure enjoyment and happy faces of my kids.

This week was less hectic than last with both kids are now settled down with school, their routines and myself getting used to getting up early in the morning. My new way of doing Bento for this year is to prepare all cut out decorations that uses vegetables like carrot and cucumber the Sunday before the week and store them all in a small container. This saves up alot of time during the weekdays and prior planning on what to pack for the whole of the week is also helpful. I am still not very comfortable with the idea of cooking and freezing bento fillers for quicker preparation in the morning and rather cook fresh and from scratch everyday. I have no judgment towards moms who goes with this method as long as their ways suits them and their kiddos get to eat healthy.

This week I attempted the White Angry Bird. Despite being the easiest to make with a hard boiled egg, the droopy sad expression of this particular bird was quite a challenge to put together. I ended with very thick brows instead but that definitely created a more angrier looking bird. For the cat Bento, I pan fried some dried noodles for the first time and it turned out great for the whiskers. These are what I made this week for my daughter's Lunches.



Apple Streusel Muffin


With rain on a daily basis and cooler evenings, summer is officially over for me. Despite being away for more than 2 months and busking under the hot sun of Malaysia, I always prefer the warmer days than winter days. It was great to experience the remaining of the summer here for the past 2 weeks and thanks to my hubby, he managed to freeze a big box of the summer blueberries from this year's batch. And I guess when the days do really get colder, I shall pull it out and bake something with it to remind me of how great and short lived every summer is.

Although the leaves on the trees have not peak nor shown any colors of Fall yet, the apples and pumpkins are definitely making their entry to this season quick and plenty. To me, apples are the ultimate fruit. Easy to pick with many varieties to choose and always ready to eat with skin on, grabbing one for a snack or to complete a meal always reassures me that I am eating the less of all calories food and something that a doctor actually recommends without limitation of how many I can eat per day. Someone I know once lamented that apple is the most boring fruit but I beg to differ, especially when I have all the pleasure of being able to pick fresh ones from the trees and to use each and every type for different cooking method and my baking experimentation.


For this recipe, I used the McIntosh apples which is more softer in texture and tart in taste. After baking with apples for years, I find that using brown sugar, regular or light gives the overall baking a better color and provides a more in depth caramel aroma and taste. If possible, do use brown sugar in place of regular white sugar. If time is limited, apple sauce from a jar can be used instead for the batter but making from scratch allows you to control the amount of sugar added with consideration given to the tartness of the apples themselves. For these muffins, using very ripe Red Delicious will also be a good substitute.

Recipe (Makes 12)

Ingredients :
Apple Sauce
2 large McIntosh apples, peeled and diced (weighing about 350g after skin peeled and cored)
1 cup water
1/2 tsp Baking Soda

Streusel topping
50g All purpose Flour
30g Light Brown sugar
35g Soft butter

Batter
200g Self Raising Flour
1 large egg
60g Soft Butter
60g Light Brown sugar
1/2 tsp Cinnamon Powder

Method :
Apple Sauce
1. Bring the diced apples and 1 cup of water to a rolling boil. Lower the heat to cook slowly.
2. Apples will disintergrate and starts to turn mushy after about 10 mins. Continue to stir and cook for another 7 mins till the apples turn all mushy and thick.
3. Turn off heat and leave to cool at room temperature.
4. Stir in the Baking soda till dissolved. The mixture will turn slightly foamy. Leave aside till ready for use. Start Preheating the oven to 350F/180C. Line 12 muffin cups with paper cup liners.

Streusel Topping
1. Stir the flour with the brown sugar together.
2. Cut the butter into smaller pieces and drop into the flour mixture. Using a food processor, process the mixture for a short 10 seconds.
3. Set aside and prepare the batter.

Batter
1. Beat the butter and sugar till creamy and light.
2. Beat in the egg to combine.
3. Stir the flour and cinnamon together in a different bowl.
4. Take half of the apple sauce and mix it into the butter, sugar & egg batter.
5. Next fold in half of the flour & cinnamon mixture into the batter.
6. Add in the remaining half of the apple sauce and mix into the batter.
7. Lastly, fold in the remaining half of the flour.
8. Divide and spoon the batter into the paper liner, filling up to half.

Assembly:
1. Sprinkle the streusel topping onto each of the muffin batter cups.
2. Bake on the middle rack for 25 mins till brown.
3. Turn off the oven and let the muffins sit inside the oven for another 5 to 7 mins.
4. Remove and let cool on he rack.



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