Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Lemon Cranberry Pound Cake

Make 2 sets of mini pound cake tin (5 x 5 x 15 cm)

(A)
Oil        40g
Milk   190g
Sugar   65g
Vanilla essence   1/2tsp

(B)
Lemon Juice             20g

(C)
Cake Flour              150g
High Protien Flour   20g
Almond Flour           40g
Baking Powder          7g
Lemon Peel               1 tsp

Filling/Topping:
Cranberry          15g (soak in advance or overnight)
Almond Nuts    15g

Preheat oven to 180 to 190 degree for 20 mins.
Line or oiled baking mould 

1. Soak dried fruits amd squeeze out extra water. Before bake, add little cake flour to coat (optional).

2. Mix all Dry ingredients (B) together.

3. Mix all Wet ingredients(A) with balloon whisk till well mixed.

4. Mix Dry ingredients from #2 into Wet Ingredients #3  in 3 batches.

5. Add most of almond bits into batter (leave some for topping) and use cutting method to mix well.

6. Pour half of batter into mould and add cranberries (leave some for topping) then top up with rest of batter.

7. Sprinkle balance almond bits and cranberries on top of batter.

8. Drop tin on table top to release air pockets.

9.  Bake for 30 to 40 mins.

Notes:
1. Bake at higher temp (180 or 190 degree for first 15 to 20 mins).