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Oh wow.. finally i can blog!

The darn server has been down for the past 3 weeks! It’s most frustrating when you’re in the mood to blog but the server is down. Most frustrating i tell ya..

Anyway, i am so glad that it’s up and about now. :)

I just baked these muffins like, 20 minutes ago? And i’m blogging it! Reason being is, i’ve been losing, misplacing my precious yet-to-blog-recipes and i’m completely devastated. So.. lesson learned, and hence, here i am.. typing out the recipe right away because this recipe is a keeper!!

Double Corn Muffins

unsalted butter, baking spray, or muffin liners
1 1/4 cups unbleached all-purpose flour
1/4 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon sea salt
113g unsalted butter, cut into 1/2-inch cubes
1/2 cup granulated sugar *i used 70g icing sugar
2 large eggs, beaten
1/4 cup milk
120g corn



Preheat the oven to 400˚ and grease the wells and rims of a standard muffin tin with softened butter or spritz with baking spray. Alternatively, you can line each muffin tin with a paper liner.

Whisk the flour, cornmeal, baking powder, and salt together in a small bowl and set aside.

Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 3-4 minutes until pale and very fluffy, scraping down the sides of the bowl halfway through.

Slowly drizzle the eggs into the creamed butter and sugar, beating until fully incorporated.

Reduce the mixer speed to low. Add one third of the reserved flour and cornmeal mixture, then half the milk. Repeat with the flour, then milk, then finish with the flour, scraping down the sides of the bowl as needed to be sure all the ingredients are incorporated and the batter is smooth.

Add corn and stir for 30 seconds to distribute evenly.

Divide the batter equally between the prepared muffin cups and bake for 10 minutes.

Reduce the oven temperature to 375˚ and bake for about 15 minutes more, until the muffins are domed and golden and a cake tester or knife inserted into the center of a muffin comes out clean.

Remove from the oven and cool in the pan for a few minutes on a wire rack. Invert the pan to release the muffins, running a knife around any stubbornly stuck muffins if necessary, and cool completely before serving.

(adapted from Sarabeth’s Bakery)



I’ve been totally committed to my role as a mother for the past 1 month. Coaching, coaching and more coaching.. Read : exams. Sigh.

But at the same time, i’ve been baking quite a bit too. Mostly simple bakes for our afternoon tea break. But these muffins are not baked for that particular reason though. I whipped these up specially for the neighbour’s in laws who are here for a week from India. You could say, they’re sorta like a welcome gift?

I sure hope they enjoy it to bits because personally, i think they’re better than Kenny Rogers’ Corn Muffins! ;)

OH, blog ah blog, how i’ve missed theeeeee.. but guess what? I’m back again!!


If you’ve seen this cake somewhere out there before, please please, could you kindly please direct me to the recipe pleaseeeeee?? I really *really* love this Pumpkin Cake! :(


Been wanting to try homemade granola but didn’t have the chance?

Then you’ll love this April’s Promo of mine! ;)

All you need to do is to get your colleagues, family or friends to order together and i’ll send them over (to 1 address)!

Min order : 5kg, in 500g packaging ~ 1kg is $29.90

(so, you only need to rope in 9 other friends, or lesser if they’re taking more than 1 packet!)

my no.1 favourite way of consuming granola, easy, healthy, effortless and totally satisfying.

Besides delivering the granola, i’ll be sending a box of 20 cuppies along for your tea break. How’s that?

Yes, that’s right, 20 cuppies worth a whopping $70 in today’s market FREE!!

Hurry, place your order ASAP as i will be taking only 4 of such order. Promo ends on 30th April, or till all 4 slots are filled up.

Cuppies flavour*

10 x Lemon Meringue
10 x Black Sesame & Black Bean with Cream Cheese Frosting

Of course, if you order more than 5kg.. there’ll be additional cupcakes for ya! ;)

Email me at maameemoomoo[@]gmail[dot]com now!


Do You Know?

That i used to sell cupcakes?

That was like 6 years ago? But i only lasted for a month because i couldn’t cope with the orders.. and holy mol, i gained like 2kgs in that 1 month!! Lol! Horrors!

*Cuppies flavour may vary depending on the baker’s craving of the day!

I almost didn’t have a Christmas post this year.. but thank goodness, here it is, a last minute sorta thing, because i’ve got a cup of leftover finger licking good cream cheese frosting from my Fluffy Carrot Cupcakes (click on the link for recipe) just a day before.

I was toying with the idea of making more carrot cuppies since they were quite a hit but in the end, i decided to try my hands on red velvet cake instead.

Truth be told, i’m no fan of red velvet cake. It’s neither here nor there. What kinda cake is it?? Grin. I know right.. come smack me please, you RV fans! But you know what, with the cream cheese frosting, methinks RV cakes aren’t so bad after all. :)

My Christmas Fruit Cake isn’t ready yet.. so, if you’re looking for a last minute Christmas Cake recipe, why not give Red Velvet Cake a go?

It can be dolled up and looked rather festive in my opinion. ;)

Red Velvet Cake

227g unsalted butter
1 cup sugar
4 large eggs
2 1/2 cups flour
50g cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp white vinegar
1 cup buttermilk
1 tsp vanilla
few drops of red colouring


1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour with all other dry ingredients. Add to mixer bowl along with the vinegar and vanilla. Alternate with the milk. Mix to combine.
5. Pour the batter into the cake tin.
6. Bake for 40-45 minutes until a cake tester comes out clean.

* I used a small loaf cake tin + 7 cupcakes
* for frosting, please refer to the Carrot Cupcakes recipe

(Recipe adapted from Matcha Cupcakes)


Because this is a butter based cake, the recipe isn’t suitable for refrigerating. Only use this recipe if you were gonna devour all of it on the day itself. Alternatively, you could refrigerate but before consuming, please, leave the cake in the room temperature for at least 30 minutes.

When the cake was done, i couldn’t help but to steal one cuppie for tasting.. I LOVE IT! Hee! The sweetness was just right and the cake texture was not dense but fluffy! But do take note that this was when the cake was eaten on the day itself. If you’re thinking to refrigerate the cake, it’s best to use a recipe that uses oil instead of butter.*wink*

Last but not least…

Have a Merry Christmas!!

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