These muffins laced with the taste of cappuccino make a great start for your morning. Try it and share your feedback
Watch this Masala TV video to learn how to make Cappucino Muffins ,Fish Nuggets and Tartar Sauce. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 September 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
CAPPUCCINO MUFFINS:
Ingredients:
Flour 2 cups
Sugar ¾ cups
Baking powder 2-1/2 tsp
Ground cinnamon 1 tsp
Salt ½ tsp
Milk 1 cup
Coffee powder 2 tbsp
Melted butter ½ cup
Egg 1
Vanilla essence 1 tsp
Chocolate chips ¾ cup
Chopped chocolate ½ cup
Method:
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee powder until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups. Bake at 190°F for 17-20 minutes or until muffins test done. Melt the ½ cup chocolate and drizzle on top of muffins.
FISH NUGGETS:
Ingredients:
Fish fillets (boiled &mashed) ½ kg
Boiled potatoes 2
Salt ½ tsp
Black pepper ½ tsp
Chopped garlic 1 clove
Chopped green chilies 2-3
Chopped coriander 2 tbsp
Chopped onion 1
Egg 1
Breadcrumbs as required
Method:
Mix the boiled and mashed fish fillets with boiled potatoes, add in salt, pepper, garlic, green chilies, coriander, onion and mix well. Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. Serve with fries and tartar sauce.
TARTAR SAUCE:
Ingredients:
Egg yolks 2
Mustard paste 1 tsp
Olive oil 1 cup
Lemon juice 1 tbsp
Chopped capers 2 tbsp
Chopped pickled cucumber 2
Parsley 1 tbsp
Boiling water 1 tbsp
Method:
In a food processor pulse the egg yolks with mustard. With the motor running slowly add in a thin stream of the olive oil and let it mix in well. When it is thick and creamy add in lemon juice and boiling water. Pulse again and take out in a bowl. Add in the capers, parsley, pickled cucumber and mix well. Cover and refrigerate till serving.
