Blueberry Banana Muffins

This post has been sitting in my drafts for a long time… To be honest, blogging has taken a back seat lately.. well , nothing other than my laziness to be blamed… To blog more often was one of my New Year Resolutions.. hmm ..  Looking back at the previous months’ posts, I haven’t been quite faithful to my blog… Thinking to come back in action in the coming months..

Spotted fresh blueberries in the supermarket few weeks back..  Had been thinking of baking with blueberries for sometime. Picked a packed from the aisle , thinking of baking some muffins…

I love the flavor of bananas in cakes.. Add to it the goodness of blueberries and you are in for a treat!!! Berries are a good source of fiber and antioxidants. Antioxidants work to neutralize free radicals — unstable molecules linked to the development of cancer and Alzheimer’s.

This is my first attempt at baking with blueberries and I loved it.. But must say, the kids didn’t prefer the berries in the cupcakes.. Wondering whether the berries can be mashed and added so as to make the kids have them ..

Recipe Source – Jamie


  • Mashed banana (1 1/2 bananas) – ¾ cup
  • Sugar – ½ cup
  • Vegetable oil – 1/3 cup
  • Egg – 1
  • 1 tsp vanilla
  • All purpose flour – 1 cup
  • Baking soda – 1 tsp
  • Baking powder – 1 tsp
  • Buttermilk – 1/4 cup
  • Blueberries – 1/2 cup
  • Cinnamon powder (optional)  – 1 tsp
  • Brown sugar (optional) – 1 tbsp


  1. Preheat oven to 180C
  2. In a bowl whisk together bananas, sugar, oil, egg and vanilla.
  3. Sift together all purpose flour, baking soda and baking powder.
  4. Add the wet mixture to this along with the buttermilk and mix well.
  5. Now fold in the blueberries.
  6. If you prefer cinnamon flavor, sprinkle a bit of cinnamon powder and brown sugar on top of each muffin.
  7. Fill 12 muffin tins. Bake until golden brown (20 min)

Sending this as my entry to this month’s Monthly Mingle hosted by Mele Cotte this month’s theme being ‘Berries and Cherries’

Bread and Butter Pudding

A packet of stale bread meant one thing – it’s time for bread pudding. 🙂  The recipes in my recipe book  was more of a caramel bread pudding , meaning more eggs and less bread. I browsed through the net and decided to try out this recipe with small changes. As my hubby and kids are not so fond of raisins I substituted them with almonds, and topped the bread with pralines just before baking.. The warm bread pudding with the almonds, cinnamon, pralines – a real treat for your taste buds!!!


  • soft butter – 50g
  • white bread, cut diagonally across – 12 slices (I used rectangular slices)
  • slivered almonds/raisins – 50g
  • grated nutmeg- ¼ tsp
  • cinnamon – ¼ tsp
  • milk  – 400 ml
  • heavy double cream – 100ml
  • large eggs – 3
  • sugar – 25gm
  • 1 tsp vanilla extract
  • Praline powder – 100gm


For the Praline powder

  1. Heat 6 tbsp of sugar in a non stick pan. When the sugar melts ,add the broken cashewnuts.
  2. Remove the pan from the heat and pour the mixture on a buttered surface /butter paper and allow to cool.
  3. Powder the hardened mixture coarsely using a pestle.

For The Pudding

  1. Heat the oven to 180°C
  2. Grease a pie dish with a little of the butter. Spread each of the bread triangles with butter.
  3. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle the raisins/almonds evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins/almonds on top.
  4. In a saucepan gently heat the milk and cream – DO NOT BOIL.
  5. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
  6. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
  7. Sprinkle the praline powder on the top layer to give a uniform coating.
  8. Bake the pudding in the hot oven for 40 – 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven

P.S: Sending this to Bake-off round up at Versatile Kitchen , A.W.E.D-British Event by Reva and DK , to Priya’s BEST WESTERN DESSERT EVENT , Only Cooking With Bread and Celebrate Sweets – Warm Desserts Event hosted by Priya and Nivedita.