Busyness is almost never ending. Sometimes I do feel that it’s because I’m such a workaholic – I can’t stop working. In any case, some decisions have been made, and some directions have been cleared. Just waiting for the right time and right conversation to go.
Managed to shoot photos and post up the other two variations of the previous muffin tee – we had the tees ready for more than 3 months and I’ve only got the time to take photos now, pathetic… Anyway, the first one is printed on an original-coloured cotton (meaning no additional colour, and I LOVE THIS!!!) and the second one is on yellow tee. Listed up on Etsy and… ooo, talking about Etsy, I spent a little time promoting and we’ve got a sale when I was sleeping. Not that bad. Time to stock up! :)
I stumbled upon something that, out of curiosity, I’ve installed on my blog. Notice that floating window at the right bottom of the site? Live Chat. I’m not quite sure how this will help me and the blog but I’m just installing for fun and would want to monitor its performance for a while. So catch me and chat with me if you want. :)
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Check out the Muffin Pagoda. Baked a dozen of this for the family for breakfast. Gave plenty to Bobby’s and colleague too. :)
We made this. LOL!
Available in our Etsy store here. :)
With the amount of work piling up when my iMac was away, I really shouldn’t be doing this today… but hell I kept having the thought of making the perfect muffins so I took an hour off from work and made these. >.<
Six blueberry muffins, with the leftover ingredients from yesterday! And the most important part is, everyone said they are better than those from yesterday. Nicer texture (still with room for improvement), perfect brown!
And so here are some secrets to get your perfect muffins *ahem I’m saying as if I’m pro already!* You can’t over mix the batter. 10-15 strokes, maximum. Also, after some researches online, I realised that there are actually 2 main types of muffins, English and American. The one we normally have here is American (of course…). And there are 2 types under American, cake-like and bread-like. I found a really great site with a lot of baking tips and information here. If you go under muffins, you’ll find the detailed info on differences between the types of muffins there.
My little niece LOVES every single piece of my muffins. So tomorrow, perhaps, I’ll make raisin muffins. MUAHAHAHAHAHA!!! *attacked by raisin poison*
As my parents’ birthdays are less than a month away from each other, I’ve always practiced to give both of them the same surprise or presents, so no complaints ma. Hehe. So since this year I made my mum the chocolate-rock-muffin, I’ve decided to make my dad some muffins too.
And with that thought in mine, Karen Cheng posted the recipe for Raspberry and White Chocolate Muffins earlier this month. Sounds like an easy one, so I was off hunting for ingredients again. Got everything ready, except for raspberry. I substituted it with strawberry instead – honestly speaking, I have totally no idea what are these berries. They are just, berries, to me. >.<
Preparation was rather easy and fast. Mixed everything. And 30 minutes later, this is what I’ve got.
The first batch. I should have spooned more of the mixture in the cases.
The second batch. Much better. :D
If you ask me, it smelled SOOOOOOO GOOD in the oven! But only one thing. Notice the dark brown thingy on the sides? Those are sugar. I wasn’t aware that I was using those rough type of caster sugar and it didn’t melt enough when I was stirring.
But all in all, these are 95% successful pieces of muffins. Well at least, they are not rock-hard. :D
