Life on a Plate. Gu Yue Tien, Chulan Square, KL.

from Paranoid Android

(non halal)

Salmon Roll with Onion Crabs

Humans differ from animals in many ways, and one of the differentiating factor is our ability to understand that our time here on earth is not permanent. One day, somehow, despite our bests efforts to prolong our stay here in this material world, we will encounter the implacable condition known as death. The desire to prolong our stay in this temporal world is constantly at the back of our minds, reflected by our daily activities. Exercising to stay healthy, working hard in order to save up for old age, applying inches of cream on our faces at night. Anything to delay the ravages that the march of time brings onto our body and with it decay and ultimately, death.

Iberico Ham wrapped around Rock Melon with Avruga Caviar

Even the rituals that we etch into our daily routine, for some, it is the consolation of prayers or abstinence from certain food as a preparation for death, a resolute self affirmation that life exists beyond death. Rituals that we follow for a non altruistic purpose of being rewarded by a happier existence after death. For other who do not believe in a Supernatural being, we plough books on Philosophy and Science and arm ourselves with enough ammunition in order to intellectualize the inevitable.

Despite living in conscious fear of impending finality, the subject of Death is always kept a Taboo, as if by not speaking or discussing about it, we can avoid it.

Momo Duck Roll

I am not sure if any of you read Kafka's "The Trial". The novel describes a gentleman, Joseph K., who was arrested on unspecified charges, put on trial which was presided by a Judge who had a zero percent acquital rate. Joseph K. was subjected to a ridiculous and farcical trial process which finally ended with Joseph executed on the last day of his 30th year, still not knowing what the charges against him were. It was a disconcerting read that left me troubled for a few days, but I couldn't help thinking about how well the absurdity of human existence being was described in it's essence in a tiny little unfinished novel. I last read it more than 15 years ago, and as much as I loved it, I could not bring myself to read it again and confront the frustrations and the despondency of being human entails.

GYT Soft Boiled Egg with Foie Gras

It does make sense however, that some form of escapism offered by Art is welcome, to distract us from the anxiety of facing the inevitable unknown. Art, for non philosophers could defined as an artifact that evokes a sensori-emotional response. This would be a gross over simplification of the definition of Art. In Malaysia, the closest encounters with anything that can be defined as Art would be Movies, Books and Food.

GYT Soft Boiled Egg with Foie Gras

I have audaciously included Food as Art, because to me, it is the most accessible form of art. It does evoke very strong emotional responses from the sensory stimulation. A good meal stimulates gasps, smiles of approval and even laughter and a strong desire to prolong the intense sensory pleasures that good food provokes. Food is Art on a plate, right from the preparation to plating. Extraordinary food not only stimulates the visual, gustatory, olfactory and tactile senses, it stimulates the intellect as well.

Double Boiled Gold Coin Shark's Fin Soup with Chin Hua Ham and Cabbage

Art has been described as a process of destruction, or more precisely, the destruction of similarity of things or the sameness of things. Sameness sells, it comes with the comfort of conformity to what the market requires or the set opinion of the masses and historical verification of the response of the market. It takes gut and vision to escape from the blandness of being similar. If total disbandment of similarity is a characteristic of great Art, then Chef Frankie from Gu Yue Tien had created a couple of Masterpieces from his set menu.

Double Boiled Pig Stomach Soup with Gold Coin Shark's Fin. I am not fond of Pig Stomach, but am pretty sure fans will find comfort in this soup.

The first thing that you notice about the destruction of similarity in his food is actually in the plating, which is decidedly Western. Although his cold starters of Iberico Ham wrapped in rock melon and his Smoked Salmon and Onion Crab Roll although visually appealing and full of the right flavours, it does not hit me as particularly ground breaking. It was just some western dishes in a chinese restaurant.

The Momo Duck Roll however, was a wonderful gustatory experience of biting into a piece of smoked duck, pickled cucumber, sourish mango, spring onion rolled into a flour crepe with some savoury and smokey duck sauce and Mustard. The resulting Melange of flavours and textural contrasts is nothing short of amazing.

Oven Backed Honey Glazed Black Cod

Chef Frankie's break from conventionality not only lies in the plating of the food, but also in his deconstruction of certain ingredients associated traditionally with Western Cuisine. His Gu Yue Tien Soft Boiled Egg with Foie Gras is a revelation. Adding some Foie to a perfectly boiled Egg was something so simple and yet effective. The resulting decadent emulsion is a deluge of rich flavours that flooded the palate and left a satisfied smile on my face.

Crispy Soft Shelled Crab with Pumpkin Mousseline

The meal was not without fault. The Shark's Fins used were small and inferior, perhaps due to the pricing of the Degustation Menu which was set at RM99. The Ching Hua Ham which was used to salt the double boiled broth was too conspicuous and resolute and over powered the subtle soup. Again, there was also an over zealous glazing of the Cod which resulted in the delicate flavours of the Cod being lost.

Deep Fried Spare Rib Confit with Hoi Sin Sauce

The Soft Shell Crab was perfectly fried with minimal traces of Oil, that almost had me popping open a champagne in joy as it is usually mushy and bogged with oil elsewhere. The beef had been sampled in a previous review of GYT.

Being not a big fan of Pork, I was taken back with the delicious flavours that greeted me from the Confit of Pork Ribs. The meat was crumbling off the bone and had a very delicate flavour of Chinese Herbs that went deliciously well with the Hoi Seen sauce. It was astounding as I found the pork to be absolutely delicious which is a rarity.

Desserts were not heart stopping impressive, just some amazingly good Almond Tea that was grounded in house and some Chilled Mango and Pomelo.

Pan Fried Australian Beef Tenderloin with Mushroom Sauce

In most other Art forms (with the possible exception of paintings), Tragedies are the ones that makes a lasting impression on our minds. Heart breaking songs, tear jerking movies and books about the horrid ravages that the human condition inflict on us are the ones that get the most attention from us. Humans are usually abnormally fixated on Tragedy, especially when it involves others and not us.

Fortunately, good food evokes the other spectrum of emotions. That makes us all thankful that there are people like Chef Frankie to excite us, to tantalize us and make us ogle at his dishes, his little pieces of art on plates. Even his little degustation menu offers a glimpse of our short journey of life, from creation (the use of roe and eggs) to old age (meat cured in herbs) and the disappointment and monotony of the less inspiring dishes, the tedium of life that invariably plagues all of us at some point or another.

One may detect some slight complacency such as his use of Pumpkin Mousseline/Puree in his dishes, and the menu may not be rotated as frequently as it should be. His culinary creations may lack the intellectual depth of Blumenthal, but the sheer vivacity of the kaleidoscope of flavours and textures of his culinary creation and his brazen yet admirably effective disregard for what defines and and yet confines Chinese Cuisine demands some attention.

Gu Yue Tien
Lot 5A, Chulan Square
Jalan Raja Chulan
Kuala Lumpur 50200

Tel: +6.03.21.48.08.08

We ate soup, crumble and cookies

Lemongrass-flavored celeriac as well as honeyed potato soup with bay scallops

It was a Saturday when it all happened. The crumble as well as a soup.

We got up early to take Lulu swimming, following a Saturday morning routine. The day was glorious. Mild. Sunny. It was a day without a need for comfortable jackets. Clearly surprising for November. But may be not. you dont know what to think anymore.

One thing you knew, though. That unequivocally Saturday was a day you had to outlay outside. To feel a season.

A pleasing day in Nov in New England, once again.

Lucky, which was how you felt.

Spiced apple as well as kasha crumble

I had gone selling a day prior to with many in progress skeleton in my head. Clearly, you contingency have been feeling hungry. you cannot recall now. you longed for to have so many things: Poach salmon with coconut milk as well as lemongrass; bake a vegetable quiche; hope for a fennel salad; have risotto; bake muffins as well as hope for crpes which you would eat with sauted apples. Just writing it down creates me realize which obviously, you had been carried away, determined to move any a singular of these dishes upon a kitchen table.

But a weather. That deep yellow sun as well as ethereal but refreshing morning air. Those happy autumn colors as well as a warmth of a wintry sun in early afternoon. you had not thought about a possibility which they competence mount in a way. Between me as we! ll as my kitchen. Inviting us 3 out. Calling a names assertively. Insistently. Until you gave in.

Frankly, which was easy. No a singular indispensable to turn a arms as well hard.

Une soupe et un crumble, a te va ?(Are you excellent with soup as well as crumble?) you asked P. when you talked about what a week end eating plans. you always similar to to share my in progress ideas with him.

In fact, you just had to contend a word crumble.

I have not yet met a singular Irish chairman which can turn divided from a honeyed aroma of a comfortable crumble. Have you? Crumble! Its a sorcery word inside his family: Uncles, aunts, mother as well as father, sister, cousinsevery member of a Irish clan, as you similar to to call it. Who could not tumble in love with a nation as well as its people for their dedication to crumbles?

So there you were. This was how you finished up becoming different a week end in progress plans.

Parsnip fries

Left with my large batch of groceries, you improvised.

I oven baked a salmon with thyme as well as olive oil , as well as decided to offer it with black quinoa as well as mche salad upon a side. you used a lemongrass as well as bay scallops bought for another some-more elaborate recipe as well as rebuilt instead a celeriac as well as honeyed potato soup with an exotic flair. you made a coconut milk as well as root unfeeling riz pilaf; you oven baked parsnip fries as well as stewed apples to have a crumble in which you combined kashaan ingredient Ive been enjoying eating lately. Making P. as well as me delighted. And Lulu *really*! gay sin ce anything crunchy creates much some-more clarity to her. Just similar to a word cookies.

Simpler foods, all in all, which allowed us to fool around during a park, run through stacks of leavesbecause you still have plenty of them in a behind garden. Long hours outward until it became dark as well as you had to go in. Reluctantly.

Spiced apple as well as kasha crumble

And a next day, when you woke up early during sunrise, prior to everybody else, as well as a house sounded pacific as well as quiet, you finished up baking cookies. P. as well as Lulu had given me a spirit during a week. Cookies. Cookies. C. o.o.k.i.e.s pleaaaaasssseeee!

I got it.

How could you contend no?

We attempted a cookies during breakfast. Had a singular any as a mid-morning snack when you drove to a house to purify up prior to you can pierce behind in (soon, you hope! you am longing for my kitchen as well as living space now.) And you finished lunch with another cookie. Happy smiles around.

On Lulu as well as P.s faces.

And mine.

And a day was not even over.

Dark chocolate as well as pecan cookiesSpice apple as well as kasha crumble

For 4 to 6 people
For a crumble:

  • 1/2 crater (60 g) oats flour
  • 1/2 crater (60 g) almond meal
  • 1/4 crater (40 g) kasha
  • 1/4 crater (30 g) discerning in progress oats
  • 1/4 crater (50 g) easily packaged light Muscovado sugarine
  • 1/4 crater (50 g) blond shaft sugarine
  • 1 teaspoon pristine vanilla extract
  • 6 tablespoons (80 g) unsalted butter, cold as well as diced

Steps:

  • In a play of a food processor, mix a oats flour, almond meal, kasha, o! ats as w ell as dual sugars.
  • Add a butter as well as beat until crumbles form. Add a vanilla as well as beat again; set in reserve in a fridge.

For a stewed apples:

  • 2 pounds 3.5 oz (1 kg) apples (I used Macoun), peeled, cored as well as diced
  • 1 vanilla bean, separate open as well as seeds scraped out
  • 1/4 crater (50 g) blond shaft sugar
  • 3 tablespoons water
  • 3 dried pandan leaves
  • 1 kaffir orange leaf
  • 3 cardamom pods
  • Zest of 1 orange finely grated

Steps:

  • In a pot, mix all ingredients. Bring to a prepare as well as cover. Stew a ripened offspring for 15 mins or so, or until a apples have been soft.
  • Discard a cardamom, pandan leaves, kaffir orange root as well as vanilla bean as well as seeds.
  • Preheat a oven to 375 F as well as butter a 10-inch dish; set aside.
  • Add a stewed apples as well as top with a crumble, Bake for 35 minutes, or until a top is golden in color.
    Serve half hearted with solid yogurt or vanilla-flavored custard.
Lemongrass-flavored celeriac, white honeyed potato as well as winter ripened offspring soup


You need:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 red onion, peeled as well as chopped
  • 1 leek, white partial only, chopped
  • 5 to 6 twigs of lemon thyme
  • 14 oz (400 g) peeled as well as diced celeriac
  • 10.5 oz (300 g) peeled white honeyed potato
  • 1 Bosc pear, peeled, cored as well as diced
  • 2 Heirloom apples, peeled, cored as well as diced
  • 1 lemongrass stick, diced
  • 1 kaffir orange leaf
  • 4 cups cold water
  • Sea salt as well as pepper

Steps:

  • In a pot, melt a butter. Add a olive oil as well as when warm, add a onion, leek as well as lemon thyme. Cook, stirring occasionally, until a onion as well as leek soften (about 4 minutes).
  • Add a rest of a vegetable, a apples as well as pear, as well as p! repare f or 5 some-more minutes.
  • Add a water, kaffir orange leaf, lemongrass as well as deteriorate with salt as well as pepper. Cover as well as move to a boil. Simmer for twenty minutes, or until a vegetables as well as ripened offspring have been soft.
  • Discard a lemongrass, kaffir orange root as well as lemon thyme as well as send a soup to a play of a food processor. Pure finely. Serve a soup comfortable with bay scallops easily sauteed in olive oil. Decorate with fish roe as well as fresh herbs.
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Book Review & Writing Tips

Seremban Hakka Mee

One of my a a single preferred food from Seremban is Hakka mee. Hakka mee is a Chinese noodle plate whereby prosaic yellow noodles is surfaced with minced pork, open onions as well as a transparent pig gravy. In Seremban, there have been dual places where we can get a authentic Hakka mee; a single is conflicting a Yellow Bus Stand during a back of Maybank as well as a alternative in Pasar Besar Seremban (wet market). Hakka mee might look identical to a really simple dish, though it tastes absolutely delicious! The prosaic noodles here have been homemade as well as have a poetic springy hardness to it.


Simply irresistable noodles..


Just a alternative day, we was chatting to The Unc on MSN when he spoken that he was in progress Hakka mee for lunch. Before long, we was craving for some. So, we (mum as well as I) decided to recreate this plate during home. We used a Cintan non-fried extended noodles that have a identical hardness as well as outlook to a a single from a Seremban outlets. we have to say, a minced pig tasted awesome. It was bursting with flavour as well as so fragrant! For variation, we can also supplement a little finely diced shitake mushrooms for extra texture.


Mum's version of Hakka mee



The real McCoy, Tow Kee Hakka Mee (tapau from Pasar Besar Seremban stall)


Hakka mee
Preparation time: 10 minutesCooking time: 10 - 15 minutesServes 3

Ingredients220g non-fried extended noodles400g pig mince2 stalks open onion, finely chopped1 clove garlic, finely chopped2-3 tbsp soy sauce, to taste3 tbsp unfeeling oilShitake mushrooms (optional)

1. Heat a oil in a frying vesse! l on a m edium heat. Add a garlic as well as grill for 2-3 mins until golden brown. Add a pig mince as well as concede to simmer for 5 minutes, or until entirely cooked. Season with soy sauce as well as remove from heat.
2. In a separate pot, move water to boil. Add a noodles, as well as cook for 3-4 minutes, until noodles have been "firm to a bite". Drain well as well as order a noodles in between 3 bowls.
3. Top a noodles with minced pig as well as drizzle with a little of a oil that have been released during cooking. Garnish with a little open onions.

4. Hakka mee is most appropriate eaten with pickled immature chillies or jalapenos. Both were unavailable, so we served ours with a little red chillies instead.



Top a noodles with as much minced pig as well as open onions as we identical to



Give it a great brew as well as puncture in!




Here's a residence of a dual famous Seremban Hakka mee stalls for those wishing to try a real McCoy:
Tow Kee Hakka Noodles, 94 Jalan Kapitan Tam Yeong, 70000 Seremban, Negeri Sembilan. (behind Maybank)Tel: 06-761 6638Opening times: 12pm to 5pm daily. Days off not fixed. GPS Coordinates: 2.729863, 101.938276

Tow Kee Hakka Noodles, Stall No. 810, Pasar Besar Seremban, Jalan Pasar, 70000 Seremban, Negeri Sembilan.Opening times: See their Facebook page.GPS Coordinates: 2.729633, 101.93679
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Ms. Jazz Reviews: Millesimme @ Solaris Dutamas


A contemporary cuisine with personal touch. Millesimme is another brainchild of Chef Max Chin of former Max @ Ihaus or Max! Kitchen and Wines and this time he decided to bring his culinary journey to a greater height. With his passion for food and undeniable talent and experience in cooking modern cuisines, you will wonder what the friendly Chef has up to his sleeve for this new establishment.

One should enter Millesimme with an open mind and let them surprise you with their degustation menu of the day. Yup, you heard right. Max’s newest establishment has only one menu – the Chef’s menu. Over here, you will set aside the common worry of what to order. The degustation menu comes in 5 courses dinner of RM150++ per pax with a lovely combination of amuse bouche, appetizers, main course, and dessert. The good news is, they change their menu by daily so it prompts a motivation of frequent visits.

While I had my reservations about the approach of serving only degustation menu in a restaurant (as it is still pretty new concept in KL dining scene- most restaurant serve ala carte menu with the degustation menu as an option), it is always a challenging business operation to depend on one person to run the show, but having to chat with the Chef and understand his thoughts and directions, I felt perhaps he is right for the job after all. However, the immediate challenge that I can foresee in the future is that diners are expecting Max himself to be behind the kitchen and when not, will be disappointed. Let’s hope it won’t affect them by much.

It was a task looking for the restaurant, having not been to Solaris Dutamas on a frequent basis because I always find parking a hassle there. Millesimme is located on ground floor towards the end of the block, near the driving entrance of the condominium. For the convenience of their diners, the restaurant blocked up several pavement parkings directly outside the restaurant purely for diners use only.

The atmosphere of the restaurant is warm and semi-formal with a seating capacity rough calculation of approx 40pax. A large open-concept kitchen stood proudly at the corner of the restaurant occupying almost 1/3 of the restaurant. The best thing is, now you can spy on Chef Max during his workings.

A good selection of wine was lined up against the side wall, with no wine menu at the present, you can either walk over to browse through the selection, or tell the manager to come up with the recommendation. We settled with Grand Vin de Bordeaux- Chateau de Seguin (RM140) for the night

Started off with the amuse bouche of Marlin fish (correct me if im wrong) smoky, light, tasty, and simple in presentation. A bit plain in sight, but the flavours works wonders.

First degustation course of Air Dried Beef Loin with Black truffle vinnigrette was enjoyable. The beef is a melt in your mouth sensation couple with some fresh leaves, light and crunchy.

By far my favourite dish of the night was the Cod fish with Asparagus cream. A creamy wonder topped with fish roes that explodes in your mouth. A sensation mix of both textures and flavours. I lapped it all up in no time.

Sweet Bread with duck breast, goose liver terrine and port wine sauce works nicely for me, I really appreciate the texture of the meat, it was tender and moist and the marriage of flavours in the palate works well together.
By now, i'm eating each dish with appreciation, looking forward to the main course between a choice of meat and seafood.


First option for main course is the Lamb cutlet on eggplant stew with classic mint sauce, which YJ commented that she really liked the texture of the lamb, it was soft but has a nice bite to it, but i thought it tasted a bit bland.

Sea scallops, Seared rare tuna loin and smoked anchovies with black olives tapenade. Applaud for searing the tuna loin right (nice and rare in between) but the flavour combination didnt quite do it for it for me. I remembered i liked the seared tuna loin very much back in Max @ Ihaus, but i cant quite capture what is wrong with this dish.


To cap if off, those familiar with Chef Max’s other outlets will be familiar with the Valrhona bitter chocolate souffled with hazelnut ice cream as it was also previously served in Max @ Ihaus. Fairly satisfying, though I wish the chocolate was a little bit more runny and intense.


One thing I enjoyed about this degustation menu was the simplicity in taste, when it comes to eating 5 or 6 courses a night, you tastebud will soon be pretty confused on what you are eating, but the particular one served on the night was fairly delicate and satisfacting

By the way, i just had my haircut. =P



Our Bill came up to approx RM230+ per pax with wine.

Ratings:

Food: 7/10
(Be pleasantly surprise with the menu of the day! Heard they are running white truffle menu for this month, do call up for more info)

Ambience: 6.5/10
(Good for quiet slow dinners)

Food Presentation: 7/10

Service: 8/10 
(Friendly and efficient)

Overall: 7/10

~*~*~*~*~*~*~

Millesimme

Ground Floor, Menara Kencana Petroleum
Solaris Dutamas, KL
Tel: 03-6211 0648

Marufuku Udon @ Jaya One, Petaling Jaya


house special served cold


Life should be elementary - similar to a play of udon from Marufuku Udon. It's during this tiny tucked away cafe, we will find a noodle epiphany as well as why a Japanese have been so feverish about these thick as well as chewy noodles.



egg silken coated udon strands


Made by a same Japanese master from Sanuki Udon during Taman Desa (this is a branch, they additionally have an additional opening in Wisma Cosway), a springy noodles have been done every day following a recipe which uses Australian wheatflour to give itits characteristicchewy texture.You can additionally purchase a udon noodles for your own home consumption but only during a Taman Desa outlet.



vegetable kariage, blending it all up


At this elementary cafe set up (that reminds me a small of a quick food joint but with a whole lot some-more heart), we can order your udon selection from a residence special, strange soup, chilli udon, kitsune udon, wakame udon, salada udon, curry udon as well as etc by regulating their mechanism touch screens. You additionally canselect low friedtoppings from a counterlike a unfeeling kariage, fried duck as well as etc, if we prefer an additional crunch with your noodles. Once your selection is done, only pay during a counter as well as they'll send over your play of noodles once it is ready. Green tea is refillable so assistance yourself to a prohibited as well as cold jugs.


done for now

All of us sample a residence special served cold - a simpleconcoction of a poached egg, chopped spring onions with a small wasabi pulp on a side. Mix them together as well as slurp a noodles down as we suffer any chewy noodle smoothly coated with a egg churned with a burning wasabi. It's seriously good stuffthat will make we ponder how anunpretentious play of noodles costing RM6 can prove we sowell. Now, if a ramen masters will land on a shores (Tampopo anyone?), we won't need to transport to a Land of a Rising Sun to get ourJapanese repair anymore.



Marufuku Udon
Blk L, Unit 18,
Level G, Phase 1
Jaya One


Tel: 03- 7957 6368


(Pork Free. The place is tucked at a back of Frontera as well as Muse. For some-more information together with specials they're introducing, join their Facebook page. They additionally offer yakitori during night. For a full set of pictures, see my Flickr set.)

*Disclaimer: The opinions voiced here is wholly formed on my personal tastebuds as well as may change for others. This examination is time sensitive; changes may occur to a place later on which can start this opinion. The reviewer additionally declares which she has not perceived any financial or non-monetary remuneration from this place for essay a review.
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Oatmeal Muffins with Raisins, Dates, and Walnuts

Please welcome Garrett McCord as he shares his a one preferred oatmeal muffin recipe. ~EliseWhen we was a kid my dad made my brothers as well as me breakfast each morning. We mostly didn't get to see him most given he came home late at night, so mornings were regularly boy fastening times in a house (probably most to a service of my mother who could nap in as well as get ready for work but being bothered). When it got cold out he would start making us piping prohibited bowls of oatmeal. He would chuck in walnuts, raisins, as well as dates if you had them in a pantry. Next, he would pour a bit of milk over it as well as complete a dish with a dusting of brownish-red sugarine as well as cinnamon which he kept pre-mixed in a can.Now an adult, we still do a same credentials once a air begins to get brisk, as well as we start eating oatmeal each morning. These days, though, we switch it up a bit. Usually, we go with pepitas as well as dusty papaya. Other times hazelnuts, almonds, as well as dusty pineapple. However, infrequently we abstain normal oatmeal all together as well as hope for my dad's classical fruit-n-nut combo in to oatmeal muffin form. A credentials which creates for a good shift each right away as well as again.These muffins have been a perfect breakfast bread for any morning. They're best served right out of a oven when they're still prohibited as well as will melt as well as soak up any butter you widespread on.

Oatmeal Muffins with Raisins, Dates, as well as Walnuts Recipe

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Feel giveaway to switch out a walnuts for pecans, a raisins for cranberries or candied ginger, as well as so on.

Ingredients

  • 1 crater of rolled oats
  • 1 crater of all-purpose flour
  • 1/2 crater brownish-red sugar, packed
  • 1/2 teaspoon of sa! lt
  • < li>1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of cinnamon
  • 1/4 crater of finely chopped walnuts, toasted
  • 1/3 crater of raisins
  • 1/3 crater of chopped dates
  • 1 stick of butter, melted as well as cooled
  • 1 crater of buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 vast egg, beaten

Method

1 Preheat a oven to 400F as well as douse a twelve-slot muffin tin or line a slots with paper baking cups.2 Mix together a rolled oats, flour, brownish-red sugar, salt, baking soda, baking powder, walnuts, dates, as well as raisins. In a apart play brew together a buttermilk, egg, vanilla extract, as well as butter. 3 Pour a soppy mixture in to a dry mixture as well as stir together. Be certain not to over-stir as which will cause a muffins to rise as well many gluten bonds. It should be thick as well as gloppy. About 10 seconds of stirring should do; only enough to barely move a mixture together. Scoop in to prepared muffin tray as well as bake for twenty mins or until a toothpick comes out clean. Cool in a tray for a notation or two before transferring to a wire shelve to cold completely.

Makes twelve muffins


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