Over the summer Frances Ang of FrannyWanny.com & I decided to do a collab. I’ve always admired food bloggers because I don’t have enough will power to document my food–I’m always sooo hungry I’m ready consume it even before I have the chance to take a picture of it. Fran chronicles her food & travel adventures on her blog and what I like about it is that it has a straight up approachable & casual feel. I’m usually intimidated by these self-proclaimed food connoisseurs (Exhibit A: hubby Ponggo) who seem to accuse people of having a limited 2-D analysis of food instead of educating you & helping you discover all the hidden treasure a city can offer!
Fran currently resides in Singapore but she goes back to Manila from time to time–better for all of us as someone can already tell us what we can do & where we can fill our grumbling tummies especially when we’re exploring another city!
I told Fran that aside from instant noodles & the basics like eggs, rice & hot dogs, I can’t seem to create anything edible. So, I just volunteered to reinterpret her recipe with visuals. Kids, moms & baking enthusiasts, here’s the Biscoff Muffin recipe as shared to me by Fran. (Side comments, parenthetical phrases were supplied by yours truly.)
Nope, you won’t be needing clay, bond paper nor origami paper for this. (Yes, I was actually tempted to come up with a section called “How to Make Miniature Muffins”. ) Meanwhile, these are the real ingredients:
When you have all your supplies, you’re ready to
go to war bake! First off, pre-heat your oven to 350oC. Then, whisk all your dry ingredients–All Purpose Flour, Salt, & Sugar. In a separate bowl, beat butter and sugar — it should have this thick, pastillas-like consistency. Drop in the eggs, one at a time into the sugar/butter mixture & add in the vanilla extract. Slowly add in the dry ingredients mix, as you pour it in, mix and fold the batter.
Add the Biscoff Spread & keep on mixing to make sure all ingredients are evenly mixed together. Throw in the chopped walnuts and mix for the last time. Line your muffin pan with cute cupcake/muffin cups. (Nope, I made these tiny doily like things that don’t really have holes instead of muffin cups. *Oops*) Bake for 15-20 minutes. To check if the muffins are ready: insert a clean toothpick at the center of a muffin, it should come out dry.
Spread the remaining Biscoff on top of each muffin, cool on top of a wire rack. ENJOY!! For the real deal, check out FrannyWanny’s Biscoff Mufin Recipe. Don’t forget to follow her as well on Facebook, Twitter, Instagram & Flickr 🙂
P.S. Here’s more stuff about food:
Cronut Recipe by Chef Marc Chalopin
Godiva Soft Serve Ice Cream & More Happy Discoveries!
Four Types of Hunger
The Salad Diet
Five Good Things About Breakfast
Our Homey Dinner at Grand Momma’s Kitchen