Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Monday, 4 August 2014

Cheese Nestum Cereals Muffins

I am making myself try to make time to bake and cook more for the family. It helps that the "supporters" try to encourage me by giving huge compliments. But with my tuition work and tests are around the corner again, I tend to go for those that are easier and faster to make for breakfast/ snack - Muffins!

I'm trying a new flavour today as I am trying to use up the Nestum cereals at home before it expires. As usual, the children and the hub are always partial to anything that has cheese. So mixing this two together seems the right thing to try out.

This time round, the hub was around to watch me bake and he commented that it seems so easy that he can bake the muffins himself! Ha, I do hope so then I can have more ME-Time!

The muffins smells lovely and it's like melt in your mouth. The golden brown muffins simply to enticing! I had to stop myself from stealing another piece!

My elder son started smiling the moment he saw the muffins. So school snack settled. Great.

Time to think about the next bake...

Meanwhile, here's the recipe...

Cheese Nestum Cereal Muffins (Makes 7 muffins)

150g self-raising flour
70g cooking oil or melted butter
100ml full cream milk
1/8 tsp baking soda
1/2 tsp vanilla essence
60g raw sugar
25g Nestum cereals
3 slices cheddar cheese, shredded into small pieces
2 eggs


Pre-heat oven to 180 degree Celcius.

In a large mixing bowl, add sugar, egg, oil. Use a hand whisk and whisk until combined. 

Add in the shredded cheese, vanilla essence and milk and mix until combined.

Sift the flour and baking soda into the mixture and add in the nestum cereals. Mixed until combined. It is usual to have lumps in the batter. Do not over-mix.

Line the muffin tray with paper cups and transfer the mixture into the cups.

Bake for 20 mins or until inserted toothpick comes out clean.

A very simple muffin recipe that is perfect for that busy morning breakfast or as a snack for your children's school break.

Hope you like it as much as I do, Happy Baking!


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Wednesday, 23 July 2014

Cheddar Cheese Chiffon Cupcakes

I am down with flu. But itchy hands just cannot seem to stop doing things. So in the end, I went ahead and baked some chiffon cupcakes for my children's breakfast and snack. The hubby took a couple to eat and proclaimed it the best cupcake ever! (*smile*)

Soft and fluffy cakes that is filled with the fragrance of the cheddar cheese and milk. Perfect marriage of the ingredients, I would say.

Sorry there isn't much pictures this round as I was quite sick. I am already quite surprised that I was able to finish baking the cupcakes without any mistakes, let alone take pictures. So limited pictures, do forgive me. I shall take more pictures the next round and post it up again.

Here's the recipe...

Cheddar Cheese Chiffon Cupcakes (Makes about 10 - 12 large cupcakes)

80g cake flour
1/4 tsp baking powder
75g full cream milk
2 egg yolks (from large egg)
25g castor sugar
50g cooking oil
2 slices cheddar cheese
1/8 tsp salt

3 egg whites (from large egg)
60g castor sugar


In a saucepan, heat the milk and cheddar cheese until the cheese melt. Do this with low heat and do not boil the mixture. Set aside.

Preheat oven to 180 degree Celsius.

In a large mixing bowl, hand whisk the egg yolks and 25g of castor sugar until it becomes pale yellow and thick.

Add in cooking oil and salt. Mix to incorporate.

Add in the cheese mixture and mix until combined.

Sift the baking powder and flour into the mixture and whisk until just combined. Set aside.

Using a electric whisk, whisk the egg whites until it turns foamy. Gradually add the sugar in in 3 batches while still whisking. Whisk until almost stiff peak form.

Add 1/3 of the egg whites into the egg yolk mixture and fold in until almost even. Do the same for the remaining egg white in 2 batches. Scrape down thoroughly and fold in until just combined. Do not over-fold. Bang bowl on the tabletop a couple of times to get rid of big bubbles in the mixture.

Fill the pre-lined bowls with the mixture until about 3/4 full. Bake the cakes for about 20 mins or until inserted toothpick comes out clean.

Transfer cakes to wire racks to cool.

Hope you will like this recipe!