Puto Cheese

I played hooky one time in class and missed making Puto cheese, which was too bad since I really love these tiny white cakes. So once I got a copy of the recipe from a classmate I immediately set out to try it at home. I didn't have those tiny plastic mold though so I steamed mine in metal cupcakes mold and as I used very yellow margarine, it didn't turn out white either. Oh well, the taste was good and in the end that's what really matter.

Ingredients
1/2 c. butter or margarine
3/4 c. sugar
2 c. all purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
4 pcs. eggwhites
1/2 of cubed cheese

Procedure
Cream butter then add half a cup of sugar gradually. Add the sifted dry ingredients alternately with the milk and set aside. Whip the eggwhites and remaining sugar until fluppy and fold into the first mixture. Spoon into the moulder, top with cheese and steam for 20 minutes or until done.

I added a pinch of cream of tartar to the eggwhites when I whipped them just because I find that it always gave them better stability. The first mixture will be very thick so fold in a little of the meringue first to thin it a little before folding in the rest. I was told that these baked beautifully too - which my classmates did with half of their batter - but I wouldn't know.

Honey Bran Muffin

These turned out better than I expected. My father seeked me out to say I'd better be not expecting some company because he finished off three of the dozen I made. I don't trust his taste buds that much but still this recipe will be printed and placed on my recipe box.

The recipe was from eHow, not from class and I only tried this because I had a lot of leftover wheat bran and I wanted it all used up already. In fact I started using wheat bran as dusting for when I make pizza - in lieu of cornmeal and it really makes one crispy pizza - but there was still a lot of it and I need the space in the ref.

I went easy on the nutmeg though, I used only about a pinch, since we (filipinos) are not really used to having spices on our cakes.