Tasty Bud Recipes

CORNMEAL MUFFINS Ingredients : Cornmeal - 1 Cup All-Purpose Flour - 1 Cup Brown Sugar - 1/2 Cup Baking Powder - 1/2 Teaspoon Salt - 1/2 Teaspoon Milk - 1 Cup Vegetable Oil - 1/4 Cup Egg - 1 Instructions: Step 1: Preheat your oven into 180 degrees Celsius and grease an 8-inch square baking dish or a similar-sized skillet . Step 2: In a mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Step 3: In a separate bowl, whisk together the milk, vegetable oil and egg. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix; a few lumps are okay. Step 5: Divide the batter evenly among the muffin cups, filling each about two-thirds full.  Step 6: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Step 7: Allow the muffins to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. ...

CHOCOLATE LAVA CAKE Ingredients: Butter - 3 Tablespoons Semi Sweet Chocolates - 1/2 Cup Powdered Sugar - 1/2 Cup Egg - 1 Egg Yolk - 1 Vanilla - 1/2 Teaspoon Flour - 1/4 Cup Instructions: Step 1: Preheat oven to 425 degrees F. Step 2: In a bowl, combine butter and chocolate and melt in microwave or on stove top. Stir every 30 seconds in the microwave until melted and smooth. Step 3: Add in powdered sugar, eggs and vanilla. Stir until combined. Step 4: Add in flour and mix until just combined. Don't over stir. Step 5: Evenly divide mixture into the two ramekins. Step 6: Bake for 12-13 minutes or until the edges are firm but the center is still slightly soft. Remove from the oven and let sit for 1 minute. Step 7: Turn ramekin upside down onto a serving plate. Sprinkle with powdered sugar, serve with fresh berries and ice cream if desired.

Mini Chinese Sponge Cake Ingredients: Eggs - 2 (Middle Size) Flour - 60g Sugar - 40g Oil - 5ml Warm Water (for speeding up the whipping process) Instructions: Step 1: Preheat the oven to 180 degrees around 350F. Step 2: Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Step 3: Add eggs and sugar. Step 4: Whip at medium speed until light and fluffy. Step 5: And then use low speed to remove some large bubbles. Step 6: This step is a key of success and may take 12-15 minutes until the mixture reach the ribbon stage. Step 7: Sift flour in. Step 8: Then use a spatula to combine well. Step 9: And lastly add oil and well combined too. Step 10: Prepare a mini 12 paper lined muffin tin mold and pour the batter in. Step 11: Back at the middle rack for 15 to 20 minutes until the surface is well colored.!  

Cotton Spong Cake Ingredients: Butter - 60g (Melted) Flour - 80g (Sifted) Full Cream Milk - 80ml Whole Egg - 1 Egg Yolks -5 Egg Whites -5 Sugar - 120g Instructions: Step 1: Line a baking pan and set aside. Step 2: Melt butter (you can use a microwave) and pour it into a mixing. Step 3: Add sifted flour and use a spatula to mix the flour and butter until well blended. Step 4: Add milk and continue to mix. Step 5: Add egg yolks, one by one, mixing as you go along, followed by the whole egg. Set aside. Step 6: Using a handheld mixer, beat egg whites until foamy and add sugar. Step 7: Continue to beat until stiff peaks. Step 8: Pour the egg yolk mixture into the egg whites and fold to mix until you do not see any streaks. Step 9: Pour batter into the lined pan and bake at 150'C for 1 hour and 50 minuets on the middle rack until a skewer inserted into the center of the cake comes out clean. Step 10: Remove the cake from the oven immediately and drop it from a height (about 12 inches) on...