Peach and Mango Yoghurt Muffins

This was a wimp of a fancy. Ever since I was young, I had been on an automatic look out for food that my diabetic parents can also enjoy. And in recent years, I have also been able to modify recipes on a trial and error basis to make it suit our palettes. This recipe is one of them. The important thing is ... it tastes GREAT!

Low fat!
Low sugar! (No added sugar besides what's already in the Yogurt)

Ingredients:
1/4 cup olive oil
1 cup Yogurt (I used Marigold's Low Fat Peach and Mango Yogurt)
1 egg
2 cups plain flour
1/2 tsp baking soda
1/2 cup chocolate chips

Method:

1. Preheat oven 220 Celcius for 15mins
2. Combine all wet ingredients together in a large mixing bowl.
3. Sieve the flour and baking soda into the same bowl, and mix well.
4. Fold in chocolate chips. Do not over mix.
5. Bake on 220 Celcius for 15-20 mins.
6. Check with wooden skewer and see that it comes out clean (it will not be toooooo clean, since the yummy chocolate chips will stick to it. Well as long as the batter is dry it's fine.)
7. Enjoy!

Here's the original recipe if you would like to check it out.
http://www.cooks.com's Yogurt Muffins

Healthy Oats & Wheat Blueberry Muffins!

Well I call them healthy not because I'm so great at calculating calories, but because I used less than half of what normal muffins call for.

For this super simple recipe

In a large bowl, mix this together:
2 large very ripe bananas, mashed with fork
250ml milk (mixture should not be too dry)
50 g softened butter

Add 1 cup quick-cooking rolled oats into mixture, let stand 5 mins

Then stir in:
1 egg (mix well)

Seive these into the wet ingredients:
1 ½ cup. whole wheat flour (or plain flour)
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. Salt

Fold in
½ cup Blueberries,
½ cup chocolate chips
½ cup raisins (soak in hot water to rehydrate)
(chocolate chips are not a must-have but I love it! But you can also use any other fruits! Try strawberries, cherries, kiwis, apple; quantity use ½ cup

Preheat oven 190 °C for 15 mins
Fill muffin cups ¾ full (makes about 12 large muffins)

Bake
Bake at 190 °C (375°F) for 20 minutes or until a toothpick inserted in center comes out clean. Since this is a moist muffin, you might find juicy bits of fruit coming out with the toothpick, that's ok.

Cool slightly before serving

ENJOY!

Note: this is a sugar-free recipe, but the ripe bananas, blueberries and chocolate chips give it the sweetness. If the fruit you are using isn't sweet, do add 1/2 cup of sugar.

Pita Chips!

These are too simple to make! I was inspired to make these when I realised I had forgotten all about the bag of pita bread sitting at the back of the freezer. Well, since they were starting to break apart, I decided to cut them up into wedges, and to this I added

• buttered lightly on both sides (before cutting)
• salt and pepper
• basil (dried, I guess fresh would be nice too)

Bake for 10 mins at preheated oven of 180 degrees C. Watch it or it could burn!

Why I started a FOOD blog!

Ever since I was young, I've enjoyed smelling the dim sums steaming away in the steamer. Mom and dad had been cooking enthusiasts for as long as I know them. Even now, when we get the rare opportunity of eating out together, one of them would remark about what went into that particular dish and try to duplicate it at home. I have since developed this habit :)

Some people say they stood on kitchen stools and watched their moms cook. But me, I cooked out of necessity. My parents saw how 'chicken hand duck leg'