Pumpkin Muffins

These muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.

Ingredients:

1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin puree

1/3 cup oil

2 eggs

1 tsp pumpkin spices

1 tsp cinnamon powder

1 cup sugar

1/2 tsp salt

Method:

Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon.

Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.

Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.

Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.

Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.

Serves

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Pumpkin Coin Bread

As promised, more pumpkin recipe. This time it is making bread with pumpkin. It is so rewarding, the bread is soft with the most beautiful tinge of yellow. To have a more evenly brown top, make sure the dough is rolled as even as possible, unlike mine, some were taller, so they were more brown.


Ingredients:

1 cup cooked pumpkin puree

1 egg

2 tbsp oil

2 tbsp powdered milk

1 tsp salt

2 tsp sugar

3 cups unbleached all-purpose flour

1 1/4 tsp instant yeast

Enough water to make a nice dough

Glaze

1 egg yolk plus 1 tbsp water

Method:

Put the ingredients acording to the order in the Bread Machine bowl.

Select the dough function and press 'start'.

Let the machine churn and using a spatula, aid the loose flour to be churned up by the machine. Add a tbsp of water at a time so that all the loose flour is no more visible.

As soon as a dough is formed (My breadman will rest for 20 mins, for other machines, press pause and let dough rest for 20 mins). The machine will beep when dough is ready.

Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won’t come out some part burnt while other part are not even cooked. Arrange them in tube pan.

Brush the top with egg glaze and rest for about 15 - 30 minutes.

Preheat an oven to 180C/350F.

Bake for about 10-12 minutes.

Serves

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Scallion Pancake

I have not made 'roti canai' since i was able to get the frozen ones from the asian stores. They come in plain and with scallions but i found that making the scallion ones with this recipe is so easy and tasted better. These pancakes freeze well, so when there are scallions in abundance, make some and when you feel like having a pancake, just remove from freezer and throw one on to a hot pan. Please do watch this video to have clearer view on how to make these pancake - Scallion Pancake I, Scallion Pancake II and Scallion Pancake III

Ingredients:

3 cups unbleached all-purpose flour

1 cup hot water

1/2 cup room temperature water

Shortening for spreading

Scallions - cut fine

Salt to taste

Method:

Put 3 cups of flour in a big mixing bowl, make a well in the center and pour 1 cup hot water into it.

Using a wooden spoon or a chinese rolling pin, stir to mix and add in the room temperature water a little at a time, until no more loose flour is visible and a dough is formed.

Cover dough with a damp towel and leave to rest for 20 minutes.

After 20 minutes, knead dough until smooth and elastic. Leave dough covered to rest again for another 30 minutes.

After resting, flour the pastry board and roll out the dough as thinly as possible.

Spread softened shortening onto the rolled dough and sprinkle generously with salt, then the scallions.

Roll the dough up into a swiss roll.

Using your palm as a guide, pinch off a piece of rolled dough, the size of your palm and then pinch the ends to seal. Place one end on your palm, and press down the other end to make a disk. Line this disk to rest and proceed with the next piece. you should have 10 pieces or more if your palm is smaller.

Take the first disk and roll it to a very thin circle. If the dough is resisting, leave this to rest and continue with the next one and so forth. (pancake can be frozen for later serving)

Heat a frying pan with a little oil on medium high heat. Drop a piece of pancake in and as soon as the pancake gets set, flip it over. Fry until it is golden brown.

When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin. This will break up the pancake and makes it flaky.

Serve hot.

Alternatively:

you could divide down into 10 portions and roll 1 portion at a time, spread with shortening, salt and scallions.

Roll up like a swiss roll, then coil it up and tuck the ends in. Rest, then roll into thin circle.(pancakes can be frozen for later serving)

Fry as above

Serves

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