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 Oliver.com

Ingredients

  • 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

Method

  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’

Advertisements

Whole Wheat Cappuccino Muffins

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...

Ingredients

  • 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

Method

  1. Preheat oven to 180 deg C. Line a muffin tray with paper cups
  2. Melt 3/4 cup of chocolate chips with 1 tbsp milk in microwave or double boiler. Cool it slightly
  3. In a bowl mix together the flour, baking powder , baking soda,powdered sugar  and salt.
  4. In another bowl,beat milk and oil for a minute . Add in the coffee mix  followed by the melted chocolate.
  5. Add the flour mixture to this and mix with a spatula . Do not overmix.
  6. Fold in the remaining chocolate chips.
  7. Spoon in muffins tray lined with paper cup till they are 3/4 th full.
  8. Bake  for 15 -20 min or till tester comes out clean.

Happy Birthday FIA ♥♥♥ – Ultra Moist Chocolate Cake to celebrate…

Celebrating two birthdays with one birthday cake …. It was my little cousin Sameera’s birthday a few days back and had made the cake as a surprise treat for her.

And posting this today to celebrate as FIA turns one year old… FIA, or Famished in Arabia, is a community of  bloggers from UAE who share their passion for food. The brain child of Arva of I live in a frying pan and Sally of My Custard Pie, this group now has 56 wonderfully gifted bloggers (and the number continues to increase..) .

Love to be part of this group – the discussions, the delectable dishes posted everyday and the amazing photography. Here’s to many more years of food, fun and friendship..♥♥♥

Okay, back to the cake…Made a soft moist chocolate cake and frosted with whipping cream. It’s really easy to whip it up, you can make the whole thing in one bowl.  Using vegetable oil instead of butter has its advantages – no time wasted to beat butter with sugar,plus the oil makes the cake really moist.

Sorry, couldn’t get the snaps of the cake slice. In midst of the birthday celebration, forgot that part  😦 .

Ingredients

  • Powdered sugar – 2 cups
  • All-purpose flour – 1 3/4 cups
  • Cocoa powder – 3/4 cup
  • Baking powder – 1 1/2 teaspoon
  •  Baking soda – 1 1/2 teaspoons
  • Salt – 1 teaspoon
  •  Eggs – 2
  • Milk – 1 cup
  • Vegetable oil – 1/2 cup
  • Vanilla extract – 2 teaspoons
  • Boiling water – 1 cup
  • Whipping cream , for frosting

Method

  1. Preheat oven to 180 degrees C.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last.
  4. Batter will be thin. Pour evenly into the prepared pan.
  5. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
  6. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

For the frosting

  1. Divide the cake into 3 equal horizontal layers
  2. Sandwich the  layers with the desired frosting ( I used whipping cream with 1 tsp of coffee powder added).
  3. Apply a thin layer of frosting over the cake (crumb coat) . Refrigerate for 1-2 hours
  4. Apply a thicker coating of the frosting to get a final smooth finish.


Sending this to Bookmarked Recipes Every Tuesday By Aipi and Priya

and to Anyone Can Cook Series by Ayeesha

and to Only Baked Event hosted by Harini of Tamalapaku and Pari of Foodelicious