Crowning Glory Mini Madeleine Muffins

Chingay is finally over. Did you catch us on TV? Many of us had one second shot at fame on national television. hahahah!!

Was great victory for many of us and I hope you guys enjoyed the show as much as we do. The joy I got from going around making the audience smile and shriek is really undescribeable. I think all of us are still feeling the ecstasy from the performance and wished it didn't end so soon.

I also see the growth and change in my boyfriend. We didn't exactly celebrate Valentine's, but going through the training together these 3 months, and him attending the trainings despite his temperamental work schedule and finally reaching finishing line together was a lot more valuable than a day of celebration. I also saw how he changed from being skeptical of his giraffe (yup! he's a giraffe hahah!) stint, to doing his best to bring joy and smiles to everyone.

Go you go! :)

Behind the scenes

with the gorgeous ladies

adorable auntie who bought an ikea zebra hand puppet to engage the audience

bulky heavy giraffe props strapped to the participants

On the day before the actual performance, I googled for a last minute recipe to bake for my Flying Birds group - Yeah, we're called Flying Birds as we wave 4 to 7 meters long poles with bird-kites attached to them. Felt that I've procrastinated long enough to make something for them and it was already the final performance.

Flying Birds

Flying Birds with my muffins..and a NTUC plastic bag LOL

When freshly baked, these little madeleine muffins have a crispy crusty top with a surprise tang from the blueberry in the middle. You may wish to wait at least half a day before dunking them into your mouth as I find that it has an "eggy" taste which kinda vanish after a while. But either way they are cute little bite sized snack cakes good for serving your guests.

Happy Valentines Day everyone! :)

Crowning Glory Mini Madeleine Muffins (adapted from Passion for Eating)
makes 36 mini muffins

Ingredients:
169g unsalted butter, melted
200g sugar (preferably unrefined)
4 large eggs
1/2 tsp vanilla or cognac
1 lime's zest (I replace it with 1/2 tsp Grand Marnier)
210g flour (I use pastry flour)
Pinch of fine sea salt
1 blueberry or cherry per mini muffin

Method:
1. In the bowl of a mixer blend the sugar and eggs with a whisk until blended and fluffy. You can do this by hand but it will take a while to get it light and fluffy.
2. Mix in the vanilla and lime zest until completely combined.
3. Add the flour and salt by hand until no traces of it are left. Do not over mix but there should be little to no lumps.
4. Then pour in the slightly cooled melted butter and stir by hand until you have a nice thick batter.
5. Refrigerate for at least an hour but up to a day is fine.
6. Preheat the oven to 220°C and grease the mini muffin tins. Using two spoons scoop enough to fill the tin two thirds of the way full. A little more for the blueberry ones and a little less for the cherries if they are larger. Top each one with a piece of fruit and push it down in without completely submerging it.
7. Bake for 10-12 mins, until starting to get golden brown. Dump in a basket and enjoy with a cup of tea or coffee!