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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**
Marble Cheesecake
INGREDIENTS
Make a 20 cm round cheesecake
For the cake base
150 gm digestive chocolate biscuits, crushed
60 gm butter
For the filling
1 tablespoon gelatine
30 ml / 2 tablespoons water
250 ml cream
1 egg
80 gm granulated sugar
250 gm cream cheese
1 tablespoon rum
60 gm dark chocolate, melted
Vanilla essence, as needed
To decorate
4 tablespoons chopped hazelnuts (optional)
1. Lightly grease a 20cm / 8in round loose-bottomed cake tin.
2. Melt the butter in a small pan and stir in the crushed biscuits.
3. Press the mixture firmly into the base of the tin using a potato masher. Cover and chill.
4. To make the filling, sprinkle the powdered gelatine over 30ml/2 tablespoons cold water and leave to soften for a few minutes.
5. Place the bowl over a pan of simmering water and stir until the gelatine dissolves and the liquid is clear.
6. Whip the cream in a bowl until soft peaks form. Chill.
7. Meanwhile, whisk the egg and sugar together until light and creamy.
8. Whip the cream cheese in a large bowl until smooth, then gently stir in the egg mixture and whisky until well combined.
9. Stir the gelatine mixture into the cheese mixture, then fold in the whipped cream.
10. Divide in half, add in vanilla essence and the mixture of rum and melted dark chocolate.
11. Pour the vanilla cheese filling into the prepared tin, then the dark chocolate cheese filling, swirling the top layer gently.
12. Chill until you are ready to serve.
13. To serve, scatter over the nuts.
**From Desserts**
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
Dessert
Thanks for the wonderful comments, Tracy and Krystal.