Blueberry Muffin Recipe

Who doesn’t love blueberry muffin?

This is one of my go-to recipe for weekend special breakfast!

I added some lemon zest for freshness.

By the way, did you know what is the difference between muffin and cupcake?

My daughter asked me about that, I wasn’t sure.

Cupcake is cake, muffin is bread.

That is the simplest answer!


60g butter melted
60g sugar
1 egg
110g milk
1/2 lemon’s zest
130g flour
1tsp BP
110g blueberry

Prepare the muffin tin with 6 paper cases.

Preheat the oven to 200c.

Beat the butter and sugar, milk, egg, vanilla, lemon zest till it gets smooth.

Shift in the dry ingredients and stir until well combined and add the blueberries.

Spoon the batter to the muffin cases.

Bake for about 20 minutes.

Remove from the oven and cool for about 5 minutes.


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Creme Brûlée

Creme brûlée makes me want to watch Amelie!

This is one of the best dessert you can get at bistros in Paris.

Well, at least it is my imagination lol

I didn’t know creme brûlée till I went to Le Cordon Blue.

At the early class, I was shocked.

OMG! This is the best sweet I have ever had!!!!!!

Yes I had never known till then.

I had no skill of baking.

Most importantly, I had ZERO knowledge of baking until I entered Le Cordon Blue!!

So whenever I bake creme brûlée, I always think about the school.

How fun it was!  How courageous I was lol


400g creme

1 vanilla bean

70g granulated sugar

4 egg yolks

Split the vanilla and put the bean in a pan with cream.

Meanwhile mix egg yolks and sugar until it gets white.

When the milk is reaching to a boil,

mix in the egg slowly.

Let it cool and leave in a fridge at least 30 minutes.

I left it over night.

Preheat the oven to 120c.

Place the ramekins onto the baking tray.

Put the egg mixture into the ramekins,
pour hot water into the tray and come up to  halfway up to the side of ramekins.

Bake for about 50 minutes.

Cool them down and put them in fridge at least 2hours before serving.

And use the touch to burn the sugar on top of creme brûlée.

I used icing sugar to make nice brûlée,

sometimes use cassonade.

Homemade Summer Coconut Granola

Homemade granola is the best.

This is my summer version recipe.

ALWAYS my husband gets too excited when I bake granola.

In fact, he eats too much in one day so its gone immediately…

I haven’t baked for a while since he eats too much and got tired to make it again n again lol

And the other day, I baked this.

He was sooooooooo happy lol

Normally we eat it in a bowl with milk though,

it is great to have with fruits compote and yogurt.

YES! I am loving it!!


500g oats

125g coconut oil

150g honey

200g dried coconut

100g each of nuts such as almond and walnut etc.

1tsp vanilla extract

200g any dried fruits you like

Preheat the oven to 180c.

Prepare the baking tray with parchment paper.

Mix all the ingredients except dried fruits.

Put them on the prepared tray and  bake for 10minutes.

Toss evenly and bake another 7-10minutes.

Do that again and again till all of them gets nicely brown.

Take out from the oven and add dried fruits immediately and mix them well

and leave it to cool.


Oats and Raisins Spice Cookies

Oatmeal cookies are one of my favorite cookies!

And I added all the things I love in this cookies ;)

Raisins and spices are great combination so why not in this oatmeal cookies.

Whenever I bake these, they are gone in a few days lol

My hubby is out of control!! haha


110g butter

85g  brown sugar

1 egg yolk

130g plain flour

1 tea spoon of baking powder

1/2 tea spoon of cinnamon

1/4 tea spoon of clove

1/4 tea spoon of nutmeg

25g oats

handful of raisins

(chocolate to decorate)

Preheat the oven to 180c.

Line the baking tray with baking parchment paper.

Soften the butter and beat the sugar till it gets slightly white.

Beat in the yolk and vanilla.

Shift the flour, baking powder and spices in the butter mixture,

then beat to soft dough.

Add raisins and oats.

Divide it to about 15 balls and put them on the prepared trays.

And slightly flatten them.

Bake in the oven for about 20minutes.

Leave them on the tray till they cool down.


Summer Pavlova Recipe

Hey everyone!

I am Tomo.
It has been for a while I posted in English but I will start again.
Probably most of you came from Instagram,
so here you can meet me!

And I am sorry about my weird English,,,
please be patient and if you have any questions,
don’t hesitate to email me!

Perfect summer dessert!

To be honest, pavlova was not my favorite dessert.
Well until I made this  the other day.

One of the reason is cream in Japan  is not really good,
and I normally have upset stomach after I have some cream…

I realize why not using the yogurt instead!

So I did.
And Boom!!
It was sooooooooo gooooooood!!

If you live in UK,
just use cream, it is fine I think.
But a little bit of sourness from yogurt add some summery taste!


2 egg whites

x2 weight of egg whites of granulated sugar

1 tea spoon of  cornflour

1 tea spoon of malt vinegar

1 tea spoon of vanilla

200g whipped cream
and add 200g greek yogurt

Preheat the oven to 120C.

Whisk the egg white to soft peak.

And add the sugar little by little while you whisk until thick.

Add the cornflour and vinegar and vanilla.

Line the baking tray with the non-stick parchment.

Put the meringue on to the parchment paper.
(you can make a big one or 8 small ones)

Bake for about 1hour for small ones.
if you are making a bigger one then bake for 11/2hours.
Keep it inside the oven until it cools down.
(I baked it a night before and left it in the oven till morning)

Peel off from the paper and pile the cream and fruits you like.

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