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Sunday, 27 November 2016

Bake & Celebrate : Cookies and Treats Cookbook [Special Preorder Price 20% OFF]

Christmas is around the corner and Chinese New Year is nearing! 

I'm happy to announce that I'm one of the blogger invited by Marshall Cavendish publisher to share a recipe of mine in this ~ BAKE & CELEBRATE: COOKIES AND TREATS cookbook, featuring a collection of 42 recipes contributed by selected top food and lifestyle bloggers from Singapore and the region. 

This book will be out in stores in December and in time for Christmas so it will make a wonderful gift for family and friends! 

For readers in Singapore:

I'm conducting a special pre-order sale for this book. You can order the book from me and enjoy a special pre-order price of $11.95, which is a 20% discount from the actual retail price. Pre-order starts from now till 9 Dec 2016.

If you are interested to purchase the book, kindly drop me a private message via Miki's Food Archives blog page  or email to to place your order. 

For readers in Malaysia: 

The books will be available in Malaysia. MPHonline will be doing the preorder sale. If you are interested to purchase the book, you can CLICK HERE to order via MPHonline.

Thank you all and happy baking! 

Friday, 25 November 2016

Cranberry Muffin (No Baking Soda Added) 蔓越莓麦芬

If you are looking for a healthy muffin recipe with less leavening agent, this is the recipe that I would recommend. 

This is the muffin recipe that do not need the use of additional baking soda. The texture is not especially fluffy, however I can ensure you that these muffins smells good and taste good. Fragrant, slightly crisp on the outside and soft on the inside.


Ingredients: Yield 7 muffins 


190g Self Raising Flour 自发粉 190克

1/4 tsp Salt 盐 1/4 小匙

100g Sugar 细砂糖 100克


1 Egg 鸡蛋 1粒

100g Milk 牛奶 100克

80g Cooking Oil 油 80克

1 tsp Vanilla Extract 香草精 1小匙

50g Dried Cranberries 蔓越莓干 50克

Optional: 1 tsp Strawberry Jam filling in each muffin 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 



1. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Mix (B) in another bowl. 
把 (A) 和 (B) 材料分别搅拌均匀。

3. Pour (B) into (A), mix well with a spoon. Do not over mix the batter.
把 (B) 加入 (A),用汤匙搅拌均匀。不要过度搅拌,不然麦芬会变硬。

4. Add in dried cranberries, mix well.

5. Pour the batter evenly into 7 muffin cups. If using strawberry jam filling: scoop 1 tbsp batter into a muffin cup, add 1 tsp strawberry jam and top up with the batter until 3/4 full.

Note: Reduce sugar to 90g if using strawberry jam filling. 如果加果酱,把糖减少至90克。

6. Bake in a preheated oven for 25 minutes or until golden brown. Serve warm.
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Some feedback from those who have tried this recipe:

By Winnie Lai

By Shirley Koh

By Jade Estoya Giron
By Alice Goh

By Guat Chin Wong

By Nini Zakka

By Love Muarji

By Tracy Teh

By Irene Lee

By Isabella Teoh

By Neico Tan

By 梓慰

By Wong Mee Yee

Feedback from Rose Kwan 

By Ruyeras Mel 

Feedback from Ruyeras Mel 

By Sophia Leong-Ng

By Alice Ng

By Gladys Chen

By Rosalind Ang

By Eileen Chung

By Jeidi Tian

By Jessica Chung

By Adele Ng Jun Ting

By Eva Yen

By JacQueline Tan

By Uno Abby

By Uno Abby

By Uno Abby

By Serene Hui Ling

By Antony Siah

By Doreen Quek-Tan

By Doreen Quek-Tan

By Serene Hui Ling
By Triffany Seow
By lumxiufang

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