Cappucino Muffins | Food Diaries | Chef Zarnak Sidhwa - Masala TV

Cappucino Muffins | Food Diaries | Chef Zarnak Sidhwa

Published 1 month ago  in Chefs, Cooking Shows, Food Diaries, Zarnak Sidhwa

These muffins laced with the taste of cappuccino make a great start for your morning. Try it and share your feedback

Watch this Masala TV video to learn how to make Cappucino Muffins ,Fish Nuggets and Tartar Sauce. This show of Food Diaries with Chef Zarnak Sidhwa aired on 12 September 2019.





  • Flour 2 cups
  • Sugar ¾ cups
  • Baking powder 2-1/2 tsp
  • Ground cinnamon 1 tsp
  • Salt ½ tsp
  • Milk 1 cup
  • Coffee powder 2 tbsp
  • Melted butter ½ cup
  • Egg 1
  • Vanilla essence 1 tsp
  • Chocolate chips ¾ cup
  • Chopped chocolate ½ cup


In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee powder until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups. Bake at 190°F for 17-20 minutes or until muffins test done. Melt the ½ cup chocolate and drizzle on top of muffins.


  • Fish fillets (boiled &mashed) ½ kg
  • Boiled potatoes 2
  • Salt ½ tsp
  • Black pepper ½ tsp
  • Chopped garlic 1 clove
  • Chopped green chilies 2-3
  • Chopped coriander 2 tbsp
  • Chopped onion 1
  • Egg 1
  • Breadcrumbs as required

Mix the boiled and mashed fish fillets with boiled potatoes, add in salt, pepper, garlic, green chilies, coriander, onion and mix well. Form into small nuggets and dip in egg and roll in breadcrumbs and fry till golden and crispy. Serve with fries and tartar sauce.


  • Egg yolks 2
  • Mustard paste 1 tsp
  • Olive oil 1 cup
  • Lemon juice 1 tbsp
  • Chopped capers 2 tbsp
  • Chopped pickled cucumber 2
  • Parsley 1 tbsp
  • Boiling water 1 tbsp

In a food processor pulse the egg yolks with mustard. With the motor running slowly add in a thin stream of the olive oil and let it mix in well. When it is thick and creamy add in lemon juice and boiling water. Pulse again and take out in a bowl. Add in the capers, parsley, pickled cucumber and mix well. Cover and refrigerate till serving.