Ramon T.
Diaz National High School
Brgy. Adela Heights, Gandara, Samar
Department of Senior High School
Basic Muffin Recipe
Ingredients:
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, melted
1 cup milk
2 large eggs
Optional Add-ins:
1 cup fresh or frozen berries (e.g., blueberries, raspberries)
½ cup chocolate chips
½ cup chopped nuts
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Prepare a 12-cup muffin tin.
3. Mix dry ingredients in a bowl.
4. Combine melted butter, milk, eggs, and vanilla in a separate bowl.
5. Pour wet ingredients into the dry ingredients and stir until just combined.
6. Fold in optional ingredients like berries, chocolate chips, or nuts.
7. Fill the muffin cups about 2/3 full. 8. Bake for 18-22 minutes.
8. Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely .
Yield: 12 muffins
Ramon T. Diaz National High School
Brgy. Adela Heights, Gandara, Samar
Department of Senior High School
Malunggay Pandesal Recipe:
Ingredients:
4 cups all-purpose flour
½ cup sugar
1 tablespoon instant yeast
½ teaspoon salt
¼ cup vegetable oil or melted butter
1 ¼ cups warm milk
1 cup fresh malunggay (moringa) leaves, finely chopped
½ cup bread crumbs ( for coating)
1 large egg (optional, for richer dough)
Instruction:
1. Combine dry ingredients in a bowl.
2. Add warm milk, oil or melted butter, and egg.
3. Add chopped Malunggay leaves and knead until smooth.
4. Let the dough rise for 1-2 hours.
5. Divide dough, shape into balls, and coat with bread crumbs.
6. Let dough balls rise for 30 minutes.
7. Preheat oven to 350°F (175°C).
8. Bake for 15-20 minutes, until golden brown.
9. Let cool before serving.
Ramon T. Diaz National High School
Brgy. Adela Heights, Gandara, Samar
Department of Senior High School
Yield: 24 Malunggay Pandesal
Chocolate Chip Cookies Recipe:
Ingredients:
1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups (360g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340g) semi-sweet cholate chips
Instruction:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, beat softened butter, granulated sugar, brown sugar, eggs, and vanilla
extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Gradually add dry ingredients to the wet ingredients and fold in the chocolate chips.
5. Scoop the dough into balls and place them on the prepared baking sheets.
6. Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack
to cool completely.
Ramon T. Diaz National High School
Brgy. Adela Heights, Gandara, Samar
Department of Senior High School
Yield: 24-30 medium-sized cookies
Ramon T. Diaz National High School
Brgy. Adela Heights, Gandara, Samar
Department of Senior High School
Task 1
Bread recipe
Submitted by:
Avilina, Henry Rix D. Calagos, Rue Mae M.
Bantilan, Jeruel V. Doroja, Arjane R.
Mañozo, Justine Kevin B. Espiña, Nicole M
Royandoyan, Jonel S. Lazarte, Marinella E.
Grade 12- GA-B
Submitted to:
Odette Oinal-Jay
Subject Teacher
