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 Oliver.com
- 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
- Preheat oven to 180C
- In a bowl whisk together bananas, sugar, oil, egg and vanilla.
- Sift together all purpose flour, baking soda and baking powder.
- Add the wet mixture to this along with the buttermilk and mix well.
- Now fold in the blueberries.
- If you prefer cinnamon flavor, sprinkle a bit of cinnamon powder and brown sugar on top of each muffin.
- 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’
Anything with chocolate and coffee… I’m in !!! Add to that the goodness of whole wheat , Yummy!!! I saw this recipe on Aipi’s blog , and decided that I SHOULD make these.. The big plus point of this recipe – no one noticed the substitution of whole wheat for plain flour. My main concern was whether it would be rejected by my elder son , who is a really picky eater. Well, he loved these muffins … Naturally, I am on the look out for more wheat based cakes and muffins …
Last week, I was chatting with my sister in law and she mentioned that she had tried my Chocolate Banana Cake and it came out really well.. And the reason that she tried it – it was healthier as the cake batter was made using oil instead of butter… Being a doctor she counts the calories whenever I bake something 🙂 I am sure these muffins will pass her approval 🙂
On a different note, my cousin had called me up last day to say that she loved the snaps of my previous post. I am a newbie photographer, so words like this do mean a lot to me.. And would like to thank all you guys who send me words of encouragement.. Love you all !!!
Thanks Aipi, for sharing this awesome recipe… This is really a keeper … And guys, do check out Aipi’s beautiful blog USMasala !!!
Here’s the recipe...
- Whole wheat flour or atta – 1 3/4 cup
- Cocoa powder – 3 tbsp
- Semi sweet chocolate chips – 3/4 cup + 1/4 cup
- Salt – 1/4 tsp
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Powdered Sugar – 3/4 cup
- Milk – 1 cup + 1 tbsp
- Vegetable Oil – 1/3 cup (I used canola oil)
- Vanilla extract – 1 tsp
- Instant coffee powder – 2 1/2 tsp dissolved in 1 tbsp hot water
- Preheat oven to 180 deg C. Line a muffin tray with paper cups
- Melt 3/4 cup of chocolate chips with 1 tbsp milk in microwave or double boiler. Cool it slightly
- In a bowl mix together the flour, baking powder , baking soda,powdered sugar and salt.
- In another bowl,beat milk and oil for a minute . Add in the coffee mix followed by the melted chocolate.
- Add the flour mixture to this and mix with a spatula . Do not overmix.
- Fold in the remaining chocolate chips.
- Spoon in muffins tray lined with paper cup till they are 3/4 th full.
- Bake for 15 -20 min or till tester comes out clean.
Had been busy the last few days and blogging took a back seat. Hopefully this month I will be posting regularly…
So here comes moist and fluffy lemon muffins from the kitchen.. The yogurt gives them a soft texture …The lemon flavor was just subtle… If you want to increase the tanginess you can adjust the lemon juice accordingly.. And the drizzle gives the muffins a really moist melt in your mouth feeling …
- 220g plain flour
- 125g caster sugar
- 1 teaspoon baking powder
- 3/4 teaspoon bicarb of soda
- 1/4 teaspoon salt
- 1 egg
- 250g natural yoghurt
- 85g butter or margarine, melted
- 1 tablespoon lemon juice
- 80ml lemon juice
- 4 tablespoons sugar
- 1 teaspoon grated lemon zest
- Line a 12 cup muffin tin with paper cases.
- In a large bowl, combine the first six ingredients.
- In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
- Fill muffin cases 2/3 full. Bake at 180 C for 20-24 minutes or until a skewer comes out clean.
- Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
- In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.