Tag Archives: Snack

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


  • 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 🙂  


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>

Crispy Fenugreek Crackers (Baked Methi Mathri)

15 Mar

This is my first blog for the Daring Baker challenge. I had been patiently waiting for a good few weeks when the February 2013 challenge was declared. Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

My tryst with baking had only been a sweet journey till a few weeks ago, so I was very excited at this chance to bake something savory. I returned from a trip to India, a couple of months ago, and, I am almost out of my stash of Indian snacks, so I jumped at this opportunity and decided to go for crispy fenugreek crackers (or methi mathri). There was however, just one problem, these crackers are deep-fried and not baked, so I had to do a lot of homework, dig up recipe’s and even try out a few of them before I finally arrived the best combination.  Also, I wanted these crackers to be healthy and therefore I wanted to use very little all-purpose flour and butter, with the best possible taste.

Crispy fenugreek crackers with mint chutney

So, it goes without saying that this week was a very hectic work week for me, especially with one less hour to sleep, thanks to day light saving that came into effect from Sunday! After a series of trials that lasted over a week and half, I decided that cooking or baking wasn’t very different than chemistry lab sessions. One only needs to know which elements result in which compounds and must definitely be aware of  which combination can cause an explosion!

So, without further ado, here is the recipe:


  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tbsp semolina
  • 1/4 cup hot melted butter
  • 1/2 tsp ground black pepper
  • 1/2 tsp baking powder
  • 1/2 tsp sugar
  • 1-2 tsp dried fenugreek leaves
  • salt to taste

Crispy fenugreek crackers with mint chutney

Pre-heat the one to 350 degree F. Oil the baking sheets or line them with parchment paper.

In a bowl mix together all the dry ingredients. Add hot melted butter to this mixture and crumble through it lightly. Do not knead. Slowly add water and knead to create a hard dough. My mother emphasized a great many times to make sure that the dough wasn’t soft or even a little soft, and that its a hard dough that makes these mathri’s awesome! So, I added water a little at a time and kneaded it diligently. Remember, too much kneading will make the crackers hard, so knead them lightly.

Once, the dough is ready, divide it into small portions and using a rolling pin, roll them out uniformly. Use a cookie cutter to cut these out into desired shape and lay them a few inches apart on the lined/oiled baking sheet. Bake them for 10-15 minutes or till they turn golden brown and then switch sides. Cool the crackers on a wire rack and store in a dry, air-tight container.

These taste best when eaten with mango pickle, mint chutney, tomato ketchup and/or with a hot cup of tea. Try them out and let me know what you think of them!


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