Assalamualaikum dan salam ceria buat semua. Hari ni CT tak bercerita panjang tapi terus kepada resepi yang ingin CT kongsikan ye. Sebenarnya resepi ini dan satu lagi resepi yang akan CT publish nanti adalah resepi yang telah CT kongsikan kepada Majalah Open Kitchen Italy keluaran bulan Disember 2012 yang lepas.
Blueberry Raisin Carrot Muffin with Cream Cheese Glaze yang CT buat ni sedikit berbeza dengan muffin-muffin lain yang pernah CT buat dulu sebab konsep resepi untuk bulan Disember tersebut berkisar kepada resepi menu sihat jadi setelah CT godek sana-godek sini inilah resepi hasil dari yang dapat CT olah.
Okeylah CT tak dapat bercerita panjang lagi, CT berhenti setakat di sini dulu. Sampai kita berjumpa lagi nanti, salam sayang dari CT... daaaaa..
Blueberry Raisin Carrot Muffin with Cream Cheese Glaze
Ingredients:
1/2 cup raisins
3/4 cup fresh blueberries
1/2 cup All Purp Flour
1 cup white rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 cup caster sugar
1/2 tsp salt
1 cup fresh milk
1/4 cup canola oil
1 tsp vanilla extract
1 cup shredded carrots
Preparation Method:
1. Preheat oven to 200 C. Spray muffin pan with nonstick spray or cupcake liner measuring 5cm in diameter by 3cm in height.
2. Using a wooden spoon in a mixing bowl, combine the flours, baking powder, baking soda, cinnamon, sugar and salt.
3. In another bowl, combine the milk, oil, and vanilla.
4. Fold the wet ingredients into the dry until just blended (and lumpy).
5. Add blueberries, raisins, and carrots. Gently fold again until mixed well.
6. Fill each muffin tin 3/4 full. Bake 20 minutes until a toothpick comes out clean. Let them cool.
Cream Cheese Glaze (Topping)
Ingredients :
125 gm cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar
Preparation Method:
Beat cream cheese at medium speed with an electric mixer until creamy. Add fresh lemon juice and vanilla extract and beat again until smooth. Gradually add powdered sugar, beating until smooth.
