I love this kind of baking, bake for a cause! My son school will be one of the polling station for the coming Saturday election. As they anticipate a big crowd coming in to school, it is a wonderful chance for school fundraising. I am doing what I can do best...baking! The cake and cookies are donated to school for them to sell on this Saturday.
I have been thinking very hard on what to bake, I want a sure winner recipe which can attract buyers! Finally, I selected Anncoo Journal's cornflakes cookies and Paula Deen's blueberry muffin which I added chocolate chips in it! Thanks Ann for her advised and sharing of her recipe. I made 3 times her recipe. The cookies with cornflakes in it is really crunchy! As for Paula Deen, I love the muffin, I made 3 times her recipe as well!
Recipe adapted from Paula Deen with minor modifications
2 cups all purpose flour
2 tbsp baking powder
1/2 cup sugar (used 1 cup brown sugar)
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries (used pack blueberries sauce)
1/2 cup granulated brown sugar or white sugar (omitted, I didn't follow the step to sprinkle the sugar on top of the muffin half way of the baking, afraid it might affect the raise and cause the deflation)Some chocolate button (as you wish)
1. Preheat oven to 180C.
2. In a bowl, combine egg, sugar and milk. Whisk until a bit pale, add butter and mix well. Add the flour, and baking powder. Mix with a spatula, stir until just combined. Do not over mix it. Gently fold in the blueberries sauce and chocolate button.
3. Spoon the batter into cupcake/muffin linear, filling each cup about 2/3 full. Bake for 15~20 mins. Until the tops are golden brown and a toothpick inserted into the muffin center comes out clean. Cool the muffin on a wire rack.
Recipe adapted from Anncoo Journal
250g butter, soften
175g icing sugar
1 tsp vanilla extract
350g plain flour
1 tsp baking powder
50g dried cranberry
1. Sieve the flour and combine plain flour with baking powder and vanilla extract together. Add crushed cornflakes and dried cranberry. Set aside.
2. Cream the butter, egg and icing sugar together till whiter.
3. Pour in all the plain flour mixture to the butter mixture and mix them at low speed (I hand mixed using spatula instead)
4. Shape the cookies using a dessert spoon, then using a butter knife to push the dough onto the baking sheet. (I pressed the dough flat a bit)
5. Bake at pre-heated oven at 180C for about 15 mins.