Recipe for Poppy Seed Muffin
Ingredients
1/2 cup (125 mL) plain yogurt
1/4cup (50 mL) poppy seeds
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) butter, softened
2 eggs
1-1/4 cups (300 mL) all purpose flour
1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) baking soda
- Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners.
- In a small bowl, stir together the yogurt and the poppy seeds. Let this mixture soak while you prepare the remaining ingredients.
- In a medium-sized mixing bowl, with an electric mixer, beat together the sugar, butter and eggs until thick and creamy — about 5 or 6 minutes.
- In another bowl, stir together the flour, baking powder and baking soda.
- Add the flour mixture to the egg mixture, in 2 or 3 additions, alternately with the poppy seed mixture. Beat just until smooth.
- Spoon into the cupcake liners, filling them no more than 2/3 full -- there should be just enough for 12 cupcakes.
- Bake for 20 to 25 minutes -- until the cupcakes are just beginning to brown and a toothpick poked into the middle comes out clean. Remove from oven and let cupcakes cool on a rack.
- When completely cool, frost with your favourite frosting — it goes well with either chocolate or white frosting or use the cream cheese frosting. (in my case, i was too lazy to make the frosting, but it goes well with pouched eggs!)
- TO make forsting (optional), Beat 200g of cream cheese until fluffy and smooth. Gradually add in 3/4 cup of icing sugar 1 tbsp at a time (you can taste as you go to according to your taste) and beat till creamy and well combined. Top muffin wth these pretty cream cheese frosting and garnish with your favourite fruits!
Recipe for Eggs Benedict/ Pouched Eggs
This is REALLY simple! just prepare some eggs, vinegar (optional)-some believe dropping a couple drops of white vinegar helps with firming up the egg whites (but i did not use any), and salt and pepper.
First, fill up a pan with boiling water and turn the heat on to high to create a boil. Lower the heat to a fair simmer and swirl the water around the pan to create a tiny whirlpool in the center. Not too vigorous though; just a smooth flowing circular motion in the water.Crack the eggs into a small saucer and slip the eggs in one at a time into the center of the whirlpool. Some of the egg whites will go crazy and start flaring up all over the place at this point; but calm down...you will loose some...but you have plenty left! What i did with mine was i had left over egg white from making the poppy seed yogurt muffin. So save some and add to the bulk! Allow the egg to cook till the egg white begin to firm and cover the yolk. At this point, remove the egg REALLY gently. I used a drainer and drain away the water. ALternatively, place the egg on a paper towel to absorb the water. Put it on top of the muffin, and TA-DA! here's your egg benedicts!
