Basic Muffin

Antonio’s Vanilla Muffins

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A week ago, Antonio cooked mini vampire muffins at school with his friends.  As usual he came home with few pieces to show me.  Well I’m impressed!  They taste fantastic and I made him promise to make some for us one weekend.

Voila! These are the muffins he made last Sunday sans icing.

Moist inside, crispy on the outside.

The boy in Action :-)

At school they tweaked a recipe from About.Com to suite their mini muffins and decorated them with black icing. He’s a bit disappointed with their presentation though, he said they fail big time when it comes to making them pretty.

Below is the recipe he followed at home.

Basic Muffins
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ½ cup melted butter (room temperature)
  • 2 cups standard flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 eggs
  1. Preheat oven to 200 deg C.
  2. Melt a chunk of butter using the microwave. Melted butter should be ½ cup. Set aside.
  3. In a large bowl, combine flour, baking powder and salt.
  4. Beat eggs in a separate bowl. Then add sugar, milk and vanilla.
  5. Stir-in a small part of melted butter into the egg and milk mixture, little by little until finished. Make sure that butter is no longer hot enough to cook the egg.
  6. Add this mixture to the flour mixture. As written in the original recipe, mix it no more than 10 seconds, doesn’t matter if it’s lumpy, that’s perfectly OK.
  7. Pour batter into well-greased and floured muffin pan and bake immediately for 20 minutes.
Original recipe at


Yummy goodness!

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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