I had forgotten all about this fun activity we did with the girls (supervised by my mum) in Ipoh during the December school holidays last year until I saw the photos in my Google Photos album when I was browsing the album.
Busy mummies and daddies, you’ll love me for posting this up! 😉
If your kids love muffins and cup cakes but you can never squeeze out the 1 hour to bake for your kids (I am seriously guilty of this!), fret not. All you need is probably 10 minutes or less to bake a muffin in a mug instantly! In the microwave! 😉
Below – My mum supervising Sherilyn and Cass. Unfortunately, Alycia has zilch interest in the kitchen.
Below – one with fresh blueberries…
Below – Sherilyn’s Oreo chocolate microwave muffin in a mug…
Below – Final product…
Only 10 – 15 minutes to whip up this yummy muffin! Perfect for hectic school mornings and tea-time.
Ingredients for Microwave mug cake:
4 tbsp self raising flour
4 tbsp caster sugar (you can reduce the amount if you wish)
2 tbsp cocoa powder
1 medium egg
3 tbsp milk
3 tbsp vegetable/sunflower oil. You can substitute it with butter if you want a more buttery taste.
A few drops vanilla or other essence (orange, peppermint etc)
2 tbsp chocolate chips/nuts/raisins/fruits/Oreo, etc (optional)
Use the largest mug you have to avoid it overflowing in the microwave.
Add the flour, sugar and cocoa powder to the mug and mix.
Add the egg to the mixture. Mix in as much as you can but don’t worry if there’s still dry mix left.
Add all the other ingredients apart from the chocolate chips, etc (if you are adding) and mix until smooth. Add the chocolate chips and/or the nuts/raisins/fruits/Oreo and mix well.
Centre your mug in the middle of the microwave oven and cook on high for under 1 minute **, or until it has stopped rising and is firm to the touch.
Watch it rise as it cooks!
** It takes under a minute or 1+ minute to microwave bake the muffin depending on the voltage of the microwave oven. If the muffin is over-baked, then the texture becomes rubbery.
A day before my mil left for Hong Kong, she dug out whatever cake-baking ingredients that were in the fridge that were almost expiring to whip up a delish cake for us. There was no specific recipe for the cake. When I asked her what cake she was baking, she said it’s a ‘whatever ingredients that I have’ cake LOL! Nonetheless, the cake tasted fabulous, similar to those sold in bakeries.
This is her creation :
It is a cocoa sponge cake sandwiched with fresh cream cheese (made with whipped cream cheese and lemon juice). Topping is also lemon cream cheese and sprinkled with white chocolate coated rice crispies. I must say that this innovatively baked cheese cake is very tasty…. not ‘jai’, not sweet, very fluffy, very cheesy and very chocolaty. YUMS, iLike! She also cooked some dishes to deep freeze them so that we could have some instant meals after she had left. So good hor?
My mil made some blueberry cheese tarts the other day and it was really the tastiest, juiciest and freshest blueberry tarts ever, simply irresistible and delicious. It was so nice that the whole batch of tarts were polished off in a day. The pastry was crispy, the cheese filling and fresh cream were not too ‘jai’ and the blueberries were juicy. Oooh, I wish she would bake them again soon! Yesterday she baked a loaf of green tea swiss roll with red bean paste filling and it was really delish too. Today she’s going to bake a loaf of bread with ham, red onion and basil. Can’t wait to try them but darn it, I am guilt stricken as I’d skipped the gym today coz rascal #3 again woke up at 6:30am (again!!) to bug me till no end, sigh….
When she’s around, I don’t have to worry about food on the table – 3 meals a day. She prefers homemade breads, cakes, cookies and homecooked food. When she’s around, she would discourage eating out and even discourages buying bread, buns and cakes from the bakery for she will bake them.
Here are some of the goodies that she made recently:
Pandan chiffon cake (sugar and oil reduced)…
Oatmeal-cranberry-almond cookies (sugar reduced)…
Marble cake. She baked 2 loafs of marble cake and a batch of oatmeal cookies in one afternoon!
And this is my breakfast… now you see why I was darn worried when I hurt my back and could not exercise for 4 days. With so much good food, I cannot afford not to exercise for even 1 day.
Stir fried leek flowers with fresh ‘kai pay koo’ (chicken drumstick fresh mushroom) and fishballs…
Crispy pan fried fish…
Loh kai yake (braised chicken wings).
A very tasty bowl of ham choi – siew chee geok (preserved salted veggie soup with roast pork trotters, tomatoes and onions).
Now she’s gone and will be away in Hong Kong for several months. I shall miss having piping hot and delish homecooked food served 2x a day. I shall miss looking forward to what she’s whipping up in the kitchen and in the oven for us to have tea and breakfast every other day. I shall miss staying cool and sweat-free during meal times. Now, I have to take over the kitchen. I shall be sweaty and smell of oil all over during meal times as I will be the one slogging over the hot stove, boo hoo hoo…
These days, my mil has been very adventurous in the kitchen. Almost everyday, a surprise would await us ;P
One of the days last week, she whipped up a hurricane. In just half a day, she whipped up these surprises for us:
Baked lemon-orange cheese cake and a big portion of pesto sauce (made from fresh basil leaves, toasted pine nuts, fresh garlic, Parmesan cheese and olive oil)
Macro shot of the lemon orange baked cheese cake.
2 loaves of healthy multi grain bread.
And we had cheese cake and fresh-from-the-oven bread spread with fresh-from-the-blender pesto sauce for tea that day! What a lovely treat we all had and I had to work out extra hard for the next few days that followed!
Carrot cake with cream cheese, lemon and roasted pistachios for the health conscious. It is almost oil-free (with no butter or oil used) except for the low-fat Philadelphia cream cheese as topping and is flour-reduced and sugar-reduced. Mil chopping the pistachios, ready to srpinkle them over the cake which she will spread with whipped philadelphia cream cheese with lemon.
I lurve it!! But not Alycia and Sherilyn. They didn’t even want to taste the cake just by looking at it and I don’t know why albeit the cake looked so good and tasted good too. Perhaps they didn’t like the idea of having veggie in a cake.
Since I had no one to fight over the cake with me as with most cakes, I whacked almost the entire cake all by myself 😀
These are some of the dishes that my mil cooked last week:
Turmeric (kunyit) chicken which is everybody’s favorite, especially moi! I always polish off all the chopped turmeric and shallots, yums! And then have yellow lips and teeth, hahahaha!
Braised turnip with carrots, mushrooms, sliced pork, dried cuttlefish and Chinese parsley. Another of my favorite dish.
Pan fried ikan kembong stuffed with fresh turmeric – the gals’ favorite. My 2 gals LOVE fried fish and this is one dish that can surely bring a big smile of their faces.
A pot of double boiled abalone soup with cordyceps, lean pork and Chinese wolfberries or goji berries. A real delish and healthy soup. This is the hubby and rascal #2’s favorite.
My mil also baked a tray of red skin banana muffins (sugar reduced). This time, she added President whipped cream and fresh plain yoghurt to the batter and the muffins turned out really fluffy, soft and delish.
Are you drooling now?
Oh yes, on top of these, she also baked 2 loafs of purple sweet potato bread and yesterday she baked blue cheese bread with wheat bran! And we also received 2 loafs of huge Italian Panettone Christmas bread from my sil all the way from Hong Kong 3 days ago. So much carb-laden food at home and all so irresistible!
Guess what my 3 monkeys are doing here with mah mah? Something really interesting is up coz mah mah is whipping up a surprise for them…..
Manuka honey muffins in Mickey Mouse cups. Nice hor? Tastes nice too coz they are not too sweet and I like the aroma of the Manuka honey.
Now that I know how to operate our android digital oven, my mil has been baking bread every other day. Nice, iLike it! When she goes overseas again soon, I’ll take over with the baking.
These breads are not baked using a bread maker. Those of you with bread makers would surely agree on one thing with me – that is the skin of the bread made using the bread maker is hard, right? So my mil made her breads from scratch and the dough are all proved / fermented for 17 long hours. That’s why her breads are all soft and the texture is different from those made using a bread maker.
Nice to see, nice to eat but my weight is definitely not nice to see on the scale. I’ve been eating so much bread and muffins that my weight ain’t budging down a wee bit. The only thing I can do is to run longer and intensify my speed every morning, beginning next week when the school holidays start. That’s when I don’t have to rush home to prepare my 2 monkeys for school.