I baked  chocolate chip muffins and banana muffins today to sell at the Assisi Hospice Charity Funfair tomorrow.

Here’s the recipe for the muffins!
After making them tons of times, I discovered some dos and don’ts!

Makes 6 muffins

135ml of milk
90 ml of melted butter
1 egg
150g of self-raising flour
60g of sugar
3/4 tsp of baking powder
120 g of chopped chocolate

Mix the wet ingredients (milk, butter, eggs) together. (Make sure that the melted butter has cooled before mixing). Beat it so that bubbles form.

Mix the dry ingredients together. Sift the flour and baking powder together (to ensure even mix).

Mix the wet and dry ingredients together. Slowly fold it in. Do not fold it in so many times because it would deflate the air bubbles you created, resulting in a hard muffin. The mixture should be lumpy.

Pour the mixture into muffin cups and pop into the oven at 200 Celsius Degrees.

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Prego has a 50% discount on all displayed cakes, pastries and bread after 9.30pm. Being a typical Singaporean cheapskate, whenever my parents go to Raffles City for dinner, they would pass by Prego and grab a few of these delicious desserts. One of the must buys is the Chocolate Profiterole.

Chocolate Profiterole from Prego

Profiteroles are choux buns filled usually with pastry cream, ice cream or whipped cream. Prego’s profiterole is filled with hazelnut chocolate and Chantilly cream. The choux bun is chewy with a crumbly top. Unfortunately, the hazelnut chocolate does not stand out, and there is little trace of hazelnut. However, Prego is generous with the cream and chocolate, making this dessert one sinful treat.

Oozing with Chantilly cream and Hazelnut chocolate

Prego’s Panna Cotta is one of my favourite desserts. It is a Vanilla Panna Cotta with Strawberry and Rhubarb compote. Panna Cotta is an Italian dessert made by simmering cream, milk, sugar and mixing it with gelatin, then allowing it to cool and set. There is a very distinct taste of milk in this Panna Cotta, and I love it for that. The compote is of the right sweetness and blends really well with the milky taste of the Panna Cotta itself. I love how the Chef manages to sneak a little bit of orange zest into the Panna Cotta, contrasting bright short orange stripes with the creamy coloured Panna Cotta. The zest also cuts through the milky taste, enabling me to eat up a whole cup of Panna Cotta without feeling too heavy.

Wonderfully creamy with a hint of orange zest!

Pay Prego a visit when you are in Raffles City at night! The desserts are worth the money and worth the wait.

Level 1, Fairmont Singapore Swissotel The Stamford,
Singapore, Singapore 189560
6431 6156

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