Avocado Cream Cheese Muffins

Warning: Excessive use of the word “avocado” ahead. I regret nothing lalala ♪

Avocado Cream Cheese Muffins
I’m so glad my whole family loves avocado. I’m hoping my future husband will be an avocado lover too, so that I can pamper myself woo him with all sorts of avocado-themed goodies. Did I just use the word woo? Woooo. Happy Halloween btw!

Being a bunch of avocado monsters, we never fail to check out the avocado section whenever we go grocery shopping. Unfortunately, avocadoes are generally quite expensive in Malaysia as they tend to be imported from Australia and South Africa.

Thankfully, we discovered that our local hypermarket stocks South African avocadoes of decent size and creamy texture from time to time, and occasionally cheaper compared to the Australian ones found in other supermarkets. However such sweet deals don’t come by every day, so we prefer to wait patiently for these green gems to be on sale.

Last weekend, the long anticipated sale finally happened and we gleefully bagged 10 avocadoes home.

We have been indulging in mango avocado salad all week long, and I’m also planning to treat myself with some avocado toast during the weekend. Not to mention my 6-month old baby nephew is officially the newest and youngest avocado monster in the family (He really loves pureed avocado).

These avocado cream cheese muffins are soft, fluffy and rich due to the avocado and butter combination. I’m planning to make a savoury version next time, and if possible, gluten-free too.

Enjoy ٩( ̆ 3 ̆)۶♥


“Avocado Cream Cheese Muffins”

*This recipe yields 10 muffins.

Ingredients

1 avocado
2 tsp lemon juice
¼ cup fresh milk
1 egg
50 g unsalted butter
50 g cream cheese
½ cup molasses (sugar)
1 ½ cups cake flour
2 tsp baking powder
1 tsp sea salt

Method

  1. Preheat oven to 170ºC or 325ºF and fill a cupcake tray with cupcake liners.
  2. Using a stand mixer, beat the butter, molasses, and salt together until the mixture is smooth, creamy and light.
  3. Add egg into the butter mixture in 3-4 parts, and continue beating until well combined.
  4. Peel and slice the avocado into two halves. Mash the first half with a fork. For the second half, slice the avocado into small cubes, roughly 1 cm, and set aside in a small bowl. Drizzle lemon juice over the avocado cubes to prevent the avocado from oxidising too quickly.
  5. Add the mashed avocado, cream cheese and milk into the butter mixture. Mix well.
  6. Whisk the cake flour and baking powder together in a bowl and fold into the butter mixture, just until incorporated.
  7. Carefully scoop the batter evenly into the cupcake liners, and top with the avocado cubes.
  8. Bake for 20-25 minutes (varies depending on your oven). At the 20-min mark, test the muffins using a skewer. If the skewer comes out clean, your muffins are ready.
  9. Place muffins on a metal rack to cool. Tuck in while it’s still warm!

Note: I don’t recommend this because I’m too much of a health freak, but if you want your muffins to have a beautiful shade of green, use white sugar so that the muffins retain natural colouring from the avocado. Mine ended up golden brown because I used dark molasses, but it tasted just as good, if not better.


Since I love you all and it’s Friday, here’s a bonus recipe. Now, what’s more heavenly than avocado muffins? The Best Couple Award goes to…

Avocado Cream Cheese Muffins

Avocado muffins with a CREAMY AVOCADO SMOOTHIE !


“Honey Avocado Smoothie”

Ingredients

½ avocado
1 cup milk (or any dairy-free milk)
1 tbsp honey
10 ice cubes

Method

Blend all the ingredients together. If the smoothie is too thick, add more ice cubes or water until desired consistency is achieved.


Till then, avocado warriors. Have an amazing weekend x

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Malaysian Soft Boiled Eggs

So I recently started using a DSLR and white cardboard to take some project photos… and then this happened in the morning.

Malaysian Soft Boiled Eggs

Yes, I somehow managed to make my homemade breakfast look like a marketing ad (totally adding this into the “skills” section of my resume). Well, I suppose I could use it to advertise my uber cute chicken cup like this:

Malaysian Soft Boiled Eggs

… Or to promote the idea of eating breakfast like this:

Malaysian Soft Boiled Eggs

Anyway, this all started last week when I stumbled upon this chicken cup in a random gift store. I was completely smitten (as usual). My initial purpose for it was simply eggs in a cup or a mini creamer jug, but nowadays it has also become one of my dad’s regular espresso cups, which is a bonus for me. I can’t even begin to describe how cute it is to watch my dad sipping coffee nonchalantly from a chicken cup while reading a newspaper in the morning.


Anyway, back to the recipe.

Soft boiled eggs are one of my favourite breakfasts of all time, and my perfect analogy of “less is more”. It’s often the simplest things that give me the most happiness in life.

There’s a reason why I specified these soft boiled eggs as “Malaysian” (or Singaporean). There is actually a technical difference between our version and the conventional (Western or Japanese) version. If you type “soft boiled egg” in a search engine, the majority of results will show egg soldiers with firm egg whites and runny egg yolks.

However, try looking up “Malaysian soft boiled egg” and you’ll notice that both egg whites and yolks are runny, like the ones in my chicken cup. That’s because we remove the eggs from heat just before the egg whites become firm, and then crack them into a bowl to eat – or maybe I should say “drink”. The texture is smooth and runny, and the eggs will literally slide down your throat.

These soft boiled eggs originated from our traditional kopitiam (“coffee shop”) culture in Malaysia and Singapore, in which the typical breakfast menu consists of runny soft boiled eggs, kaya (coconut jam) on toast, and coffee.

We even have a special device invented by Malaysians, for Malaysians just to boil the eggs in this style. If you have some free time to spare, do check out some beautiful pictures on this blog and learn how our ingenious egg boiler works.

Okay, back to the recipe. For real.

In the end, there’s really nothing fancy about this recipe since it’s just eggs being cooked to a certain degree. Ultimately it boils down to the timing (no pun intended).


“Malaysian Soft Boiled Eggs”

Ingredients

2 eggs per person. I don’t know if this applies to my fellow Malaysians, but I’ve always had this general belief (yes, it’s a belief) that one person gets 2 eggs each regardless whether we’re at home or a coffee shop.

Method

  1. Make sure your eggs are at room temperature if you’re taking them out of the fridge.
  2. Boil water in a pot.
  3. Once the water is boiled, carefully lower the eggs into the water and make sure they are submerged in the water.
  4. Close the lid over the pot and boil for 7-8 minutes, or slightly longer if you’re boiling more eggs (my usual quantity is 8).
  5. Remove eggs and let them cool for a minute.
  6. Crack eggs into a bowl and sprinkle with salt, pepper, and a dash of soy sauce.

Tips:

  1. If your eggs are too cold from the fridge, they may crack when submerged in boiling water.
  2. If you are cooking many eggs at once, you may have to let the eggs boil longer as the quantity of eggs will lower the temperature of the water.
  3. When you crack the eggs, remember to scrape the remaining egg white inside the eggshells.
  4. Try breaking the egg yolks and dipping your toast into the white/yolk mixture. That is some amazing stuff.

Get into the habit of kickstarting your days with a healthy and nutritious breakfast, and make sure your loved ones do too!

Have a wonderful day (and breakfast) ahead ♫꒰・‿・๑꒱

Raspberry Chia Seed Jam

Raspberry Chia Seed Jam

Full Metal Alchemist: Brotherhood, one of my favourite anime of all time, used to quote the Law of Equivalent Exchange:

“To obtain, something of equal value must be lost.”

Of course things aren’t nearly as exaggerated in real life, but the takeaway message is: You reap what you sow. In order to achieve a desired result, you must be prepared to put in an equivalent amount of effort or more. It made perfect sense to me, and this mindset has brought me a long way.

Little did I know that Raspberry Chia Seed Jam would breeze along one fine day, challenging my ideals and proving that good things can still happen to you occasionally, on days that you don’t try so hard.

So let’s be thankful for little cheats like this, and bid all the pricey store-bought spreads farewell.

This one’s so ridiculously easy I’m giving it a .5 on a scale of 1-10. I could explain the whole thing in one sentence. In fact, its name is already a dead giveaway.

Just like homemade nut butters, I’m well aware that this amazing concoction has been covered by recipe bloggers over a million times. The ingredients are always going to be the same. You really can’t go wrong with this, unless you mistake poppy seeds for chia seeds (I didn’t, I swear). Yet I’m still going to go ahead and contribute another raspberry chia jam post to the Internet. Because I need to archive this in my blog.

Plus I already took pictures, let’s not put them to waste (*`∀´*)


“Raspberry Chia Seed Jam”

Ingredients

1 1/2 cup raspberries (fresh / frozen)
3 tbsp chia seeds
1 tsp honey (optional)

Method

Use a fork to mash raspberries and stir in the chia seeds, then refrigerate overnight and wait for magic to happen.


See. One sentence.

By “magic”, I mean the part where the chia seeds soak up the raspberry juice and produce a gel-like substance, thickening the mixture into jam consistency. No additives needed. Chia seeds will take time to expand though, so just be patient and remember that good things come to those who wait. Or else you’ll just end up with raspberry chia seed juice. Which is not bad either… but come on you can do better than that.

You can also create variations of this jam using strawberries, blueberries, black currants, etc. Feel free to add a teaspoon of honey or any natural sweetener of your choice, though I personally like it as it is.

Once the raspberry chia seed jam is ready, SPREAD IT LIKE WILDFIRE! Spread it on your toast, top your waffles and pancakes with it, pair it with hot scones, make a yogurt parfait… the possibilities are endless.

Raspberry Chia Seed Jam

Paleo banana bread with a generous slab of butter and raspberry chia seed jam are a heavenly combination. And we all know that good days begin with wonderful breakfasts.

Happy Friday, xoxo