Tag Archives: Muffins
My family loves bananas. And a bunch bought today from the supermarket will be gone in no less than 2 days. Needless to say that when I want to bake something bananas, I will have to make a ‘reservation’ way in advance and tell everyone not to touch the bananas on the counter or alternatively as I have learnt this time, the easier way out is to simply buy two bunches. Problem solved.
I havent baked in a while. I know I always say this whenever I have a baking post but I usually have a baking frenzy and bake two or three days in a row and then not touch the oven for about a month or so.
See, my kitchen is very small and usually I have to factor in whether or not mum is cooking for that day and if she is, then the oven is out of bounds. Or if my younger brother is coming home early from school (which he has been for the past 2 weeks because of the exams), then I cannot bake either because I need the coffee table in the hall (which he usually uses to study) to cool whatever I am baking.
Woes of having a big family in a relatively small apartment. But you live with it, compromise and learn to work with what you have. That’s what family is all about isnt it?
I have not been baking at all for at least 2 months now, especially since Ive been away, first to the States and Canada and then to Indonesia. And with a long list of bookmarked recipes in my computer that I had been dying to try, it was about time to get the whisk out and the oven cracking again!
These Gooey Banana White Chocolate ‘Cinnamon Roll’ Muffins are a little like the Cinnamon Scrolls I made with the puff pastry a while back. Adapted from King Arthur Flour’s Simply Sinful Cinnamon Muffins, I tweaked the recipe a little and did away with the sugar in the muffins itself and replaced them with some white chocolate chips. I have also been avoiding eggs as much as possible because they cause my arthritis to flare up so bananas were used instead!
Loved the additional banana flavour in these muffins! Who’s says no to a banana/white chocolate/cinnamon/brown sugar combination anyway?
Definitely not me!
Makes 12 Muffins
- 75ml of olive oil
- 200ml of buttermilk
- Zest of 1 lemon
- 2 large free range eggs
- 150g of caster sugar
- 250g of self raising flour
- 1 teaspoon of cinnamon
- 250g of peeled and diced cooking apple (Approx 1 large cooking apple)
For the crumble topping:
- 50g of vanilla sugar
- 50g of plain flour
- 50g of butter
- Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.
- Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.
- Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.
- In a standalone mixer, beat the eggs with the sugar until light and fluffy.
- Add in the oil, buttermilk and lemon zest and whisk until combined.
- Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.
- Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping.
- Place in the oven on the middle wrack to cook for 20 minutes until brown on top.
- Remove from the oven and place on a wire rack to cool.
A few days ago, MP and I both weighed ourselves on the weighing scale and he is now heavier than me despite still being shorter so I scouted the internet for a recipe that was low in calories and sugar but still yummy so he could enjoy it without the worry of the extra few pounds! Hee! I mixed and matched a few things- found a 28 calorie granola apple muffin recipe but since there were no apples in the kitchen, I changed the recipe to bananas instead and replaced the sugar with honey. I have never ever counted calories before because I dont know how but I do know that bananas are definitely more fattening that apples so Im just assuming that it is now 50 calories (probably even less!) Oh yes and it’s wheat and dairy free (no butter or milk) too! You can make the muffins vegan too by replacing the eggs with applesauce (which you can find in Adl but not in Sg)!
- 2 cups of wholegrain millet flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup of honey
- 2 eggs
- 3 bananas (mashed)
- 1 cup granola/cornflakes/M&Ms for toppings (do bear in mind that the type of toppings you choose to put on the muffin will affect its calorie count! =P)
1. Preheat the oven to 190C.
2. Engage a helper for the manual labour part ;)
3. Mix dry ingredients
4. Mix wet ingredients and beat well.
5. Add the dry ingredients to the wet ingredients and mix gently.
6. Pour batter into muffin pan or cups
7. Add Granola/cornflakes/M&Ms to the top of Muffins
8. Bake for 12 min-15min
9. Enjoy your hard work! And dont forget to reward the helper with one (maybe two) muffins!
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The word baklava has Turkish origins, reflecting the fact that the dish was perfected in the Ottoman Empire of Turkey. During the period of the Ottoman Empire, the Greeks and Turks freely mixed, exchanging foods and cultural traditions. The result was a rich culinary mix of Middle Eastern and Mediterranean, including baklava, which is commonly associated with Greek cuisine today.
Ive always wanted to make the original version and been especially inspired since Masterchef last night when they were asked to make Baklawa (the Lebanese version of Baklava) but it looked way too sweet with all the syrup so I found a Nigella Lawson recipe online for Baklava muffins and she describes them as…
….these taste so good: gooey, crunchy, soft and filling; sticky buns for the slapdash cook – Nigella Lawson
So let’s see if it holds true! ;)
- ½ cup (50g) chopped walnuts
- 1/3 cup (67g) sugar
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup + 7 tablespoons (210g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup (50g) sugar
- 1 large egg
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup + 2 tablespoons buttermilk
- Mix all the filling ingredients in a small bowl, set aside.
- In a large bowl, sift together the flour, baking powder and baking soda; add sugar.
- Whisk the egg, melted butter and buttermilk in a separate bowl. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently
- Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.
- Bake for 15 minutes, or until golden brown. Remove the muffins from the pan and place them on a rack.