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Banana Muffin
About Muffin
A muffin is somewhat like a small cake, and though it does resemble a cupcake in that they both have cylindrical bases and rounded conical tops, they usually are not as sweet as cupcakes and generally lack frosting; savory varieties (such as cornbread muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting. A muffin can also mean a different baked good, the smaller, disk-shaped English muffin, although this usage is uncommon outside Britain. As American style muffins are now sold in the UK, the term can refer to either product, the context usually making clear which is meant. There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin.
INGREDIENTS
100 gm plain flour
50 gm whole-wheat flour
2 teaspoons baking powder
2 banana, ripe
50 gm sugar
1 egg
2 tablespoons vegetable oil
50 gm walnut
2 drops vanilla essence
½ teaspoon ground cinnamon
½ teaspoon nutmeg
6 muffin paper cup
1. Preheat oven to 180ºC.
2. Sieve plain flour, whole-wheat flour, ground cinnamon and baking powder together.
3. Dice walnut.
4. Skin banana and cut into thin slices. Mash.
5. Beat egg with sugar. Add vegetable oil, vanilla essence and mashed banana. Mix well.
6. Divide flour into 2 equal portions. Sieve orderly into the mixture.
7. Add diced walnut.
8. Distribute puree evenly in 6 muffin paper cups.
9. Bake for 15 20 minutes.
10. Serve.
**From Next Magazine and Wikipedia, the free encyclopedia**
Apricot Almond Cookies
INGREDIENTS
60 gm brown sugar
120 gm unsalted butter, at room temperature
80 gm whole wheat flour
80 gm low gluten flour, sifted
For topping
apricot jam, as needed
60 gm unsalted butter, melted
100 gm almond flakes
20 gm oatmeal
30 gm brown sugar
2 tablespoons milk
1. Preheat oven to 180ºC.
2. Beat butter and sugar until light and fluffy.
3. Sift the whole wheat flour and low-gluten flour together, then rub in the butter mixture to a soft dough.
4. Turn out the dough on to a floured surface, then roll to a rectangle. Chill for at least 1 hour.
5. Transfer the dough to a working surface, then roll to a square about 3mm thick.
6. Prick the base with a fork and bake for about 20 minutes.
7. Take out the cookie from the oven.
8. Spread the apricot jam over the top of the cookies. Set aside.
9. Mix topping ingredients. Spread evenly on the cookie.
10. Bake for 15-20 minutes, until golden.
11. Remove from the oven, and leave to cool completely, then cut into strips.
**From Slimming Dessert**
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Comment by Scarlett
on Kaya Bread Pudding
Thanks for the wonderful comments, Tracy and Krystal.