Bread and Batter, Cakes and Cookies, Desserts

Anna Olson’s Anything Muffin

This has got to be the healthiest recipe for muffins I’ve ever used. However, when she said ‘anything’ she meant dried fruits, as in ANY dried fruits. My kids wanted chocolate chips instead so the healthy level just went down a few notches.

But really, this recipe is good but I couldn’t follow it completely. 1. She said not to use Greek yogurt but that’s all I had so I did. Turned out fine. Her recipe called for 124g of yogurt but my tub is 140 and you know, waste not! She said she only semi milk with 1 to 2 per cent fat. I couldn’t open a new packet just for this so I used what I had in the fridge, full fat. There’s no sugar except maple syrup, calling for half a cup. But my bottle could only give out to 1/4 cup so I added another 1/4 cup of honey. I used chopped walnuts and chocolate chips for the ‘anything’ filling.

Wait. Did I just make unhealthy muffins using her healthy recipe? 😱

No matter. The kids loved it and now there’s only 5 left of it for today.

Before the oven
I saw these cute sticks at Daiso and bought a pack
Healthy unhealthy muffins. Yums!

Banana Chocolate Chip Loaf

I’m so glad to be back! I was so worried the past few days, wondering what went wrong with my site but it’s now all been resolved.

So I’m glad to post this banana chocolate chip loaf from Natasha’s Kitchen – click here for her site.

I must say for this recipe I didn’t change a single thing but to help those who don’t weigh butter by cups, 1/2 a cup of butter is 118grams. Yes, I weighed 118g of unsalted butter for this.

Prepare ingredients in advance for easy mixing. I used the paddle attachment of my mixer for this.
Spread neatly in a lined loaf pan
Bake in a 180 degree Celcius oven till brown and Center is cooked through.
Cut and enjoy. This is a good recipe because it’s not sweet. My family doesn’t have such a sweet tooth so this recipe is just nice.


1. 118g (1/2 cup) butter

2. 23/ cup caster sugar

3. 2 eggs

4. 3 ripe mashed bananas

5. 1 tsp vanilla

Cream all this together. The butter and sugar first , followed by the eggs and the the rest.

6. 1.5 cups plain flour

7. 1 tsp baking powder

8. 1/2 tsp salt

Combine dry ingredients 6-8 together and then as the mixer is still on Low, gradually add the dry mixture in.

9. 1/2 cup chocolate chips

Fold in the chocolate chips and then pour the batter into the lined baking lor pan.


No-Guilt Chocolate Mousse

Inspired by a cooking show by Malaysian Chef/Cook Anis Nabila, I decided to have a go at this super simple recipe. I guess one could make it vegan too if one replaces the milk with almond or oat milk.

But since I’m not vegan, I used regular milk. These are all the ingredients I used!
In a food processor, whiz one ripe avocado, about 250g of dark chocolate, 1/2 cup honey of choice and splashes of milk. Whiz till smooth. If mixture is too thick, just add more milk.
Then scoop them into serving glasses, top with blueberries and refrigerate till it’s chilled. You can sprinkle some sea salt flakes too before serving to cut down the richness of this mousse.
Simple, healthy and delicious!


Pavlova with Strawberries

In the morning, I had tried making hollandaise sauce. If failed miserably so I decided to make use of the egg whites and create something that will be failproof. So pavlova it was.

Definitely fail proof but I accidentally added in yellow food colouring instead of vanilla! Hence, the bright yellow colour. Oh well.

For the strawberry sauce, all I did was simmer about 450g of strawberry into a cup of sugar, some water, lemon juice and a 1/4 cup of my favourite honey from Scoop. Let it thicken.

For the pavlova, it was simply mixing three egg whites, and adding slowly 1 cup of castor sugar. Vanilla essence. And a pinch of salt. And of course in this case, some yellow food colouring. Sigh.

Beat well till stiff peaks form but don’t overheat after this. Stop.
Spread on baking paper. And bake in a 105 degree Celcius oven for 90min. Touch the surface to check if it’s dry.
This is how it is like after baking. Gently remove from the parchment paper and transfer to a serving plate.
And then decorate! I poured the strawberry sauce on top but I didn’t wait for it to cool down first hence you can see the bubbles or foam. Then top with more fresh strawberries and mint leaves (from my potted plant garden!)
When cooled it’s so deliciously chewy in the centre, crisp on top and the slightly sweet yet a bit tangy strawberries balance out everything!
This is easily the prettiest thing I’ve made this year. Another photo just because. ☺️
Cakes and Cookies, Desserts

Lemon Blueberry Loaf Bread

Yes, another lemon loaf but this time with blueberries. I used this wonderful recipe here at Jo Cooks but not exactly…

I only used 1 cup of fresh blueberries instead of 1.5 as in her recipe. I think a half cup more will result in too much blueberries and yo won’t be able to taste much cake! So one cup for me works fine because I can still cut into the cake.

Also, I added lemon paste. About one teaspoon of it and did not soak the cake in lemon syrup. The lemon paste added that lemony zing without me soaking in the entire cake with lemon sugar. Other than that, I think her recipe makes for a very good loaf!

Makes for a wonderful treat. I scattered some flowers tea on top.
This is for two batches.
Cooling cakes. Yes, I made one loaf to bring over to my 90 year old Grandma. 😊❤️
Quite thickly glazed though not fully.
I can’t imagine more blueberries covering the entire cake. I want to taste lemon cake too!
My slice 😋