Wednesday, May 30, 2012
For Egg less Bakes this month Gayathri chose this Banana Muffin recipe. The recipe had eggs and all bakers had to try out the egg less version. As I have already tried a variation of banana muffin, I decided to play with the flavors. So, I added some cocoa powder and some choco chips and for a healthier option used whole wheat flour and oil. The muffins came out very moist and the flavour of banana was not very over powering.
Double Chocolate Banana Muffins:
3/4 cup whole wheat flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1large banana mashed
3/8 cup sugar
4 tbsp oil
1tsp lemon juice
4 tbsp choco chips
3 tbsp yogurt
3 tbsp water
1. Sieve all the dry ingredients and set aside. Coat the choco chips with 2 tbsp of the flour mixture.
2. Preheat the oven at 175 C. Line a six hole muffin pan.
3. Make a hole in the centre of the flour mixture and add the mashed banana, oil, yoghurt and water and mix with a whisk. Add lemon juice and choco chips and stir with a spatula. The batter is not runny but of whipped cream consistency.
4. Bake at 175 C for 12-15 minutes till a skewer inserted in the middle comes out clean.
5. Enjoy with a cup of tea or coffee.
Thanks for stopping by! Cheers!
Sunday, September 11, 2011
The post title announces that it is a special day! Well, one's birthday is indeed special and I do not mind announcing it myself to the world.
The best thing about cupcakes is that every body gets an individual cake and not just a piece of cake. Here I attempted to do the icing with double cream. However, it is as good without the icing. This is a basic recipe and you can add your own variations by adding choco chips, dried fruits, glace cherries etc.
3/4 cup plain milk
11/2 tsp white vinegar
1 1/4 cups AP Flour
1 tsp baking powder.
1 tsp baking soda
1/4 tsp salt.
3/4 cup powdered sugar.
1/4 cup oil.
11/2 tsp vanilla extract.
1. Preheat the oven to 180 C. Line a 12 cup muffin tin with paper. Set aside.
2. In a small bowl, combine the milk and vinegar and set aside. In a medium bowl, combine the flour, baking powder, baking soda and salt. Mix to combine.
3. In a large bowl, combine the sugar, oil and vanilla. Stir in the milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
4. Pour the batter evenly into the prepared tin and bake for 20 minutes. The cupcakes are ready when a tooth pick inserted at the centre comes out clean. Cool completely before frosting.
For the frosting:
250 ml double cream.
1/4 cup icing sugar or more.
1 tsp vanilla extract
a few drops of food colour, optional.
Glace cherries, a few.
1. Add all the ingredients and whip it with a beater till it get stiff peaks.
2. Fill it in a icing bag and keep it in refrigerator for half an hour.
3. When the cupcakes have completely cooled, ice the cupcakes as you like. I used a star nozzle to make stars and swirls and with a few I made butterfly cupcakes.
These cupcakes were soft and moist. Try it once and I am sure you will make them again.