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Eggless Banana Nut Muffins

8 Apr

During the brief hiatus from the blogging world, I did bake quiet a few times but either the pictures didn’t turn out perfect or I was so busy enjoying the bake, that I forgot to save any for the photo-ops 😀 . There were however times when I did take a few snaps, and saved them for a post. So, now that two of my consecutive posts are about muffins has nothing to do with my love for everything “Muffin”. Its just that, I have been too lazy and am publishing posts that I have been thinking about sharing with all you folks for a long time.

Banana nut muffin

Banana-nut muffins remind me of those cold winter mornings, when I would grab one of them from the campus center cafeteria while running late for a class. Good-old days 🙂  This recipe has been in my possession for some time now, and everyone who has tried up one of the bakes, always falls in love with them. Often, people don’t even realize they are home baked. They are that good!

Banana nut muffin

INGREDIENTS

  • 1 1/2 cup all purpose flour
  • 4 over ripe bananas
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/4  cup light brown sugar
  • 1/4 cup toasted walnut pieces

Banana nut muffin

 

Pre-heat the oven to 375 degree Fahrenheit. Line a muffin pan with muffin cups and set it aside until needed.

In a bowl mix flour, baking soda and baking powder and set it aside. In another bowl, mash the bananas and add butter, oil and vanilla extract to it. Add sugar and mix it well. Now, add the dry ingredients to the wet ingredients and mix in quick movements using a big spoon till all the ingredients are incorporated. Do not over mix. Fold in the chopped walnut pieces.

Banana nut muffin

Pour the batter into the muffin tins and bake it for about 25 minutes. The time required might vary depending on your oven, so the best test would to be to bake till a toothpick inserted comes out clean 🙂

That’s it, your muffins are now ready. Remove them from the pan and place them on a wire rack to cool, or…… you could eat one and enjoy all, after all you worked so hard work to bake them 🙂  

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Cinnamon Swirl Coffee Cake Muffin

3 Apr

I love my weekend brunch ritual at Panera Bread. It was here that we first tried out cinnamon crumb cake and fell in love with it. Now, almost every meal at Panera ends with a slice of cinnamon crumb cake. So, yes, we love it (like one can love food 🙂 ), more so on days when the cake is freshly baked and still warm.

Cinnamon Swirl Coffee Cake Muffin

I had been thinking about baking these for a long time and when I came across this recipe, I immediately bookmarked it. However, it wasn’t until last weekend that I could actually try it out and oh boy, they were amazing!! This is one the most amazing recipes around and as Jessica from On Sugar Mountain said, beneath that modest muffin appearance lies a whole array of comforting flavors and texture.

Cinnamon Swirl Coffee Cake Muffin

INGREDIENTS

Crumb topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 3 tbsp softened butter
  • a pinch of cinnamon

Cinnamon filling

  • 1/3  cup melted butter
  • 1/3 cup brown sugar
  • 1 tsp cinnamon

Muffin batter

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup milk

I used the exact same recipe from Jess’s blog. For convenience, here are the exact steps.

Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.

Preparation: Crumb topping

Combine all ingredients until mixture resembles coarse crumb and set aside until needed.

Preparation: Cinnamon filling

Whisk all the ingredients together and set aside until needed.

Preparation: Muffin batter

Combine all flour, sugar, baking powder and salt in a bowl and set it aside. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients in a few swift movements. Do not over mix.

Pour about 1 to 1 1/2 tbsp muffin batter into all the muffin cups, make sure you have enough batter remaining for the second layer. Add about 1 tsp of cinnamon filling on top of the batter we just poured, followed another tbsp of muffin batter. Top the muffins with the crumb topping and place the pan into the oven for 15-20 minutes or until it passes the toothpick test. I was impatient while pouring the batter into the tins so my muffins came out in different sizes, however the smaller ones had more even more flavor in them 🙂

 

Cinnamon Swirl Coffee Cake Muffin

 

Once done, let the muffins cool in the pan for a few minutes before moving them to a wire rack.

 

Cinnamon Swirl Coffee Cake Muffin

 

These muffins are simple and delicious and the cinnamon swirl filling and the topping raise the bar to a whole new level.

This recipe is a keeper.  From the looks of it, I will be baking another batch very soon 🙂 




 

 

 

Banana-nut Muffin

6 May

I have always loved banana nut muffins. I love the moist, spongy muffins with small crunchy pieces of nuts. Loved them even when I was in school, they used to be my grab and go snack between classes :), and love them even now, when we get them with breakfast every wednesday! So, I guess I can never get tired of these muffins.

Well, I won’t lie, I bought bananas last weekend and, let them sit there on the fruit stand, just because I wanted to bake these muffins :D.    The recipe source I followed mentioned just 3 bananas for the recipe, but since I had  4, I used them all. They turned out moist and yummy and slightly wet from the inside and I guess the extra banana is responsible for it. However, they are delicious.

Banana nut muffin

INGREDIENTS(12 muffins)

  • 1 cup whole pecans
  • 1 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 ripe bananas, mashed
  • zest of 1 lemon

Pre-heat oven to 350 degree fahrenheit.

Place the pecans in the oven and remove them in about 10 minutes or when they are lightly roasted.  Let them cool and later, chop them into small pieces.

Banana nut muffin

In a bowl combine all the dry ingredients together, flour, sugar, baking powder, baking soda, zest, nuts and salt. In another bowl combine mashed bananas, eggs, melted butter, lemon juice, and vanilla. Lightly fold, the wet ingredients into the dry ingredients. Do not over mix the batter else, the muffins will turn out to be rubbery and hard.

Spoon the batter into lined muffin tins. Fill each muffin tin to the brim and bake them in the oven for 20-25 minutes or till a toothpick inserted,  comes out clean. Let the muffins cool on a wire rack.

So, I  now have my stash of muffins ready for the week  🙂  and, the only thing I need to take care of now is to make sure they last till the weekend 😛 !!

<Adapted from: Joy of Baking>

Blueberry Muffins

26 Mar

I have always wanted to bake muffins and am sure perfect muffins are every new baker’s dream. Well I discovered quiet a lot of important facts about muffin’s during my happy stunt with them this weekend. I say happy because the amount of effort that went into baking was really nothing compared to their yummieness. Not only that, they were beautiful, don’t believe me?? Check out for yourself!

Blueberry Muffins

Blueberry Muffins

Well, I made these using the “Muffin Method” as compared to the “Cake Method” of baking muffins and since I really liked the recipe posted on the pioneer woman since it mentioned using yogurt instead of sour cream. I am still a budding baker, and was quiet impressed with the fact that with the muffin method I did not have to use the hand mixer at all! I suggest you read Muffin-101, before you start baking, I found it very informative.

Blueberry Muffin

INGREDIENTS (About 12 small muffins)

  • 1 1/2 cups minus 1 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • 1 tsp pure vanilla extract
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup plain un-flavoured yogurt
  • 1 cup fresh blueberries
  • turbinado sugar
  • butter for muffin tins or not, if you are planning on using paper liners

Pre-heat oven to 385 degree F.

In a bowl sift together all the dry ingredients – flour, sugar, nutmeg, baking powder, baking soda, salt and in another bowl whisk together oil, vanilla, egg, yogurt and honey. You can leave the nutmeg out if you aren’t very fond of it. Add the dry ingredients to wet ingredients and stir to the count of 10. Its OK if the mixture has lumps, do not over-mix the ingredients. Over mixing results in gluten formation and affects the texture of the muffins.

Blueberry MuffinsPlace the paper liners in the muffin pan. Add the mixture into the muffin pans, fill up to 3/4 of the pan, using a big spoon/ice-cream so that the all the muffins are same size.  I did not have turbinado sugar available, so I sprinkled regular sugar all over on the muffin tops. I should mention here that I am a huge fan of crunchy muffin tops, and it is this sugar topping that makes them crunchy. So, by all means add the sugar topping :). Place the muffin pan into the oven and bake for 18-20 minutes or until a toothpick comes clean out of it, well, except the blueberry goo sticking to it.

Cool the muffins first in the muffin pan and later transfer them onto the wire rack. While they cool down, feel free to dig your teeth into a soft, moist, crunchy, blueberry oozing muffin and bless yourself 😀

Happy Baking Y’all!!

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