Vegie-loaded pumpkin and cheese muffins

Vegie-loaded pumpkin and cheese muffins

These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!

 

Ingredients:

  • 2 cups self-raising flour
  • 1 cup Coles frozen carrot, peas, corn mix
  • 11/4 cups grated tasty cheese
  • 1 leek, white part only, chopped
  • 300g Kent pumpkin, peeled, grated
  • 1 small red capsicum, finely chopped
  • 3/4 cup milk
  • 3 eggs, lightly beaten
  • 3/4 cup sunflower oil
  • 1 tbsp pepitas
  • 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
  • Select all ingredients

 

Methods Steps:

Step 1
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).

Step 2
Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).

Step 3
Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.

 

RECIPE NOTES

Cook’s note: Muffin wraps are taller than regular paper cases and will help to contain the batter. They can be found in the baking aisle of supermarkets.

To make these a healthy lunchbox filler, make smaller muffins.

 

 

NUTRITIONAL INFORMATION

Per serving

  • CALORIES 305

  • ENERGY 1275 kj

  • FAT 19.6g

  • SATURATES 4.8g

  • FIBRE 2.8g

  • PROTEIN 8.2g

Vegie-loaded pumpkin and cheese muffins
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Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Vegie-loaded pumpkin and cheese muffins
Print Recipe
Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Ingredients
Servings:
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Egg Muffins Three Ways

Egg Muffins Three Ways

An easy and clever way to add some variety to your lunch box.– Australian Eggs

 

Ingredients

BASE

  • 6 eggs
  • 1/2 cup milk
  • 2 tbs plain flour
  • 1 pinch salt and pepper

TOMATO, FETTA AND CHIVES

  • 250 g tomatoes deseeded diced quartered
  • 150 g fetta crumbled
  • 2 tbs chives finely chopped

CHEESE AND VEGIES

  • 100 g broccolini roughly chopped
  • 1 carrot grated large
  • 3/4 cup frozen peas
  • 3/4 cup cheddar cheese grated

ZUCCHINI, CORN AND MOZZARELLA

  • 2 zucchinis grated
  • 250 g corn kernels drained
  • 3/4 cup mozzarella grated

 

Method

1.Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3.Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

NOTES

If you like the sound of this recipe, you might also like these Savoury Muffins.

 

 

Egg Muffins Three Ways
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Egg Muffins Three Ways
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BASE
TOMATO, FETTA AND CHIVES
ZUCCHINI, CORN AND MOZZARELLA
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Impossible Chocolate Flan Cake

Impossible Chocolate Flan Cake

Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!

Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!

If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!

 

What is magic chocoflan

The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.

Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.

How to make

making chocolate cake batter in a bowl

 

Chocolate cake layer

  • To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
  • In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
  • Add the egg and continue to beat.
  • In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
  • Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
  • Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.

Flan layer

  • In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
  • Using a fine-mesh sieve, strain the mixture into a spouted container.

making chocoflan cake in a bundt pan

 

Assembling layers

  • Preheat oven to 350 F.
  • Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
  • Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
  • Carefully pour the flan mixture over the chocolate batter.
  • Cover the bundt pan with aluminum foil, securing the edges.

Baking the cake

  • Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
  • In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
  • After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
  • Take the cake out of the oven and let it cool completely on the roasting pan.
  • To release the cake, gently shake the roasting pan from side to side to loosen the cake.
  • Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
  • Serve the flan cake right away or refrigerate to chill completely.

slice of chocolate flan cake in a white serving plate

And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!

I hope you try this chocoflan for your next baking project. You can also check out my black forest swiss roll and floating island dessert recipes. Happy baking!

Ingredients:

1 ounce butter, softened (for greasing the pan)
¼ cup dulce de leche (homemade or store-bought)

For the Chocolate Cake

¾ cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 ¾ cup flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup cocoa powder, unsweetened
1 ¼ cup milk, room temperature

For the Flan

1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
4 eggs
½ tablespoon vanilla extract

Instructions

Preheat oven to 350 F.

Making the Chocolate Cake Layer

In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.

Add the egg and continue to beat.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.

Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.

Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.

 

Making the Leche Flan Layer

In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.

Using a fine-mesh sieve, strain the mixture into a spouted container.

Baking the Chocoflan

Grease a 12-cup bundt pan with softened butter.

Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.

Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.

Carefully pour the flan mixture into the bundt pan over the chocolate batter.

Cover the bundt pan with aluminum foil, securing the edges.

Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.

In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.

Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.

Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.

Serve the flan cake right away or refrigerate to completely chill.

Impossible Chocolate Flan Cake
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Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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Homemade Steamed Bao Buns

Homemade Steamed Bao Buns

Bao, bau, baozi, mantou, bakpoa, paoare, siopao, or humbow; you probably know them best as Steamed Buns or Boa Buns.  They’re those soft fluffy white pockets filled with a sweet or savory filling.

Baos or whatever you call them originated in Northern China where wheat instead of rice is widely grown.  They’ve been around for hundreds of years.  Legend has it that Baos originated during the Three Kingdom Period when a Chinese general needed to cross a raging river with his army.  To ensure safe crossing the people on the other side of the river demanded that the general sever the head of 50 men; instead the general used large meat filled dough balls which satisfied the demand.

Meat filled bao buns have always been a favorite in the Philippines where they are called Siopao, they’re also popular in Hawaii where they’re known as Manapua.  Both places have a large Chinese  population who introduced this delicacy many years ago.  In fact many countries with large Chinese communities have a version of this popular food.  Recently their popularity has increased worldwide.

Baos can be shaped into balls, as they were in the legend, or they can be folded like taco shells.  They can be filled with your favorite savory meats such as char siu or sweet roast pork, pork belly, and chicken curry; or they can be filled with sweets such as black bean paste, taro, or custard.

One of my favorite bao fillings is  Korean Fried Chicken, crispy fried chicken bites dipped in a sweet and spicy sauce garnished with fresh chopped cilantro, sliced onions, and cucumbers.

Click here for the Korean Fried Chicken recipe!

Another favorite filling is Boneless Kalbi Short Ribs, thin slices of beef short ribs marinated in a sweet and salty sauce.  Then grilled and garnished with fresh green onions and sesame seeds.

Click here for the Boneless Kalbi Short Ribs recipe! 

 

But first things first, before you can fill steamed buns you must make them.  To make homemade buns you will need a steamer, I use bamboo steamer baskets, but you can use whatever you have on hand.  Other than that making steamed buns are pretty easy using ingredients that are readily available if you don’t already have them in your kitchen.

So let’s make bao buns, then you can fill them with just about anything you desire.

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Bao Buns – Steamed Buns

Ingredients:

3 3/4 Cups flour

2 Tbs. Sugar

2 Tsp. Instant Yeast

3 Tbs. Milk

3/4 Warm water

3 Tbs. Butter – softened

1 Tbs. Olive Oil

Directions:

Mix together flour, sugar, salt, and yeast in the bowl of your standing mixer or a large bowl if kneading by hand.

Place warm water and milk in a separate bowl, stir in butter until it melts.

Using the dough hook of your mixer gradually stir liquid into flour mixtures.

Knead for 10 minutes either in your mixer or by hand.

Turn dough into an oiled bowl and cover with plastic wrap or towel.  Leave in a warm spot until dough doubles in size, about 2 hours.

Once dough has doubled in size turn out onto a floured surface.  Gently knead dough for a couple of minutes then cut into 20 pieces which you will roll into balls.

Roll each ball with a rolling pin into an oval shape about 2 1/2″ x 3 1/2″.

Place on parchment paper while  you roll the rest of the balls.

Brush dough ovals with olive oil.

Place a chopstick in the middle of the dough oval and fold over.  It should now be shaped like a taco shell with a space in the fold where the chopstick is.  The oiled surface should be inside of the fold.

Slip chopstick out, place on a sheet pan covered with parchment paper, and fold the rest of the ovals.

Cover pan with plastic wrap or towel making sure plastic doesn’t touch the dough as it will stick.

Leave to rise for another hour.

When dough has risen bring water in large pot or wok to a boil.  Place about 3-4 buns into a steamer basket and steam for 10 minutes.

Remove steamed buns from steamer basket and keep it on a plate in the oven to keep warm.

Fill and serve!


Homemade Steamed Bao Buns
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