Baking #33 – Steamed Egg Muffin

I made Steamed Egg Muffins few weekends ago when Sister was still home for holiday. I got tired of baking. Hence, I decided to make something by steaming rather than baking. I had been keeping this recipe which I bookmarked from BeautyMeLoveRecipes for quite some time but never gotten round to do it.

Fortunately for me, the ingredients were easy to get hold of as I had majority of them at home apart from cream soda. But unfortunately, I find the texture of my Steamed Egg Muffins to be of failure as it was pretty dense. The taste was alright and the sweetness level was just perfect.

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Ingredients for Steamed Egg Muffins …

Ingredients:

  • 230g self-raising flour
  • 120ml cream soda *I used F&N Ice-Cream Soda*
  • 1 tsp vanilla essence
  • 190g fine granulated sugar *I reduced to 90g because I not using non-sugar cream soda*
  • 4 eggs

Directions:

  1. Whisk eggs and sugar till the batter turned pale in color and add in vanilla essence.
  2. Sift in 1/3 of the self-raising flour into the creamy batter and alternating with the cream soda. Repeat the process and stop when all were well combined.
  3. Pour the batter into muffins with 3/4 full.
  4. Steam on high heat for about 10 minutes. *I steamed mine for about 13 minutes*

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Steamed Egg Muffins (adapted from BeautyMeLoveRecipes)

I couldn’t understand why my Steamed Egg Muffins turned out to be dense in texture when I had followed all the instructions exactly. Can anyone shed some lights here on what I might have did wrongly?

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