Blueberry Banana Muffins

Low in fat and artificial sugar, full of natural fruity sweetness and super moist!














Blueberry Banana Muffins
(adapted from here)

Makes 12

1+1/2 c plain flour (can use wholemeal for a healthier option)
1/2c rolled oats
2tsp baking powder
2tsp baking soda
1/2t salt
2Tbsp milk
2 egg whites, lightly beaten
2Tbsp vanilla essence
2Tbsp vegetable oil
2Tbsp honey
1+1/2c blueberries
6 very ripe bananas, mashed

1. Mix flour, oats, baking powder and baking soda
2. Mix bananas, milk, egg whites, vanilla, oil and honey
3. Fold banana mix into flour mix
4. Add in blueberries
5. Pour into greased muffin tin
6. Bake at 180°c for 20 minutes or until golden.
7. Serve warm with a dollop of cold natural yoghurt.

Enjoy~ :)

Note to self:
1. Leave muffins to cool in tins for 5-10mins before taking out or the muffin bottoms will fall out!
2. Since these muffins contain little oil, grease the muffin tin well or use non-sticking oil spray before pouring the mixture in for baking.

Smoked Chicken & Avocado Souffle

Light and fluffy, yet very satisfying.















Smoked Chicken & Avocado Souffle
(adapted from Christine Le Ru's French Fare)

Serves 4

3 very ripe avocados, mashed
170g smoked chicken, shredded
55g flour
400ml milk
4 eggs
2 egg whites
40g butter
1 t nutmeg
1/8 t cayenne pepper
salt and pepper to taste

1. Grease and flour four souffle dishes.
2. Mix avocados with nutmeg and cayenne pepper. Season with salt and pepper.
3. Melt butter in pan, remove from heat and stir in flour. Stir in milk gradually. Cook over low heat and stir continuously for 10 minutes, until sauce thickens. Remove from heat.
4. Mix egg yolks with chicken and avocados.
5. Beat egg whites with a pinch of salt until firm.
6. Fold delicately into chicken and avocado mixture. Pour into souffle dishes.
7. Bake at 200°c for 25 minutes. Serve hot.

Potato Top Heart Warmer

Afternoon Tea

Some friends came over for afternoon tea today, so I made chocolate chip cookies for the kids, and mango pudding for the adults.












Mango Pudding

Makes 8 small cups

1 packet Weight Watcher's pineapple flavoured jelly powder
1 egg
250ml hot water
250ml cold evaporated milk
1 or 2 fresh mangoes, sliced or cubed (depends how much you like)

1. Dissolve jelly powder in hot water
2. Mix egg and evaporated milk
3. Pour egg mixture into jelly mixture
4. Place half the amount of cut mangoes into the bottom of each pudding cup
5. Pour egg-jelly mixture into each cup until nearly full (leave 1cm for addition of extra evaporated milk on serving)
6. Cool and fridge until set
7. Decorate puddings with rest of cut mangoes
8. Serve with evaporated milk.

Note: I tried putting strawberry and pineapple in but they weren't as nice as mango on its own.

Happy New Years!!

It is the start of a new year today! Let us leave behind the past and move on toward the many great things ahead of us :) I wish you all a fruitful 2008! God bless you!