Banana Choc Chip Muffin

Adapted from :
http://www.bakeplaysmile.com/easy-banana-chocolate-chip-muffins/

I doubled the recipe to make 24 muffins.
Ingredients:
 

• 5 ripe bananas
• 160g butter
• 2 tsp vanilla extract
• 2 tsp honey
• 250gm milk
• 4 eggs
• 500g self-raising flour
• 190g caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• pinch of salt
• 190g chocolate baking chips

Method :

1. Preheat oven to 190 degrees (180 if using fan-forced).
2. Line a 12 hole muffin tray with muffin liners.
3. Place bananas into a bowl and mash well. Set aside.
4. Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
5. Add the vanilla extract, honey and milk and whisk together until well combined.
6. Add the eggs one at a time and whisk between each addition.
7. Add the mashed bananas and beat for a further 20 seconds or until well combined.
8. Sift the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt into a bowl and stir together with a wooden spoon. Make a well in the centre of the dry ingredients.
9. Pour the liquid into the prepared well and mix gently (do not over-mix).
10. Add the chocolate chips and stir until just combined.
11. Divide mixture evenly between the muffin cases.
12. Cook for 15 minutes or until they spring back when lightly touched in the middle.
13. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely

Pumpkin Chocolate Chip muffin

Adapted from:

http://minimalistbaker.com/pumpkin-chocolate-chip-muffins/

INGREDIENTS

• Recipe has been adjusted to suit taste
• 1 egg 
• 1/2 cup pumpkin puree
• 1 cup milk + 1 Tbsp lemon juice (or sub buttermilk)
• 1/2 cup brown sugar ( can be reduced next time)
• 2 Tbsp grape seed oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup whole oat flour
• 3/4 cup unbleached all purpose flour
• 1/3 cup semisweet chocolate chips (non-dairy for vegan)

INSTRUCTIONS

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Add pumpkin puree, egg, milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder and cinnamon and whisk.
3. Carefully place flours into a sifter and sift over wet ingredients and stir.
4. Add chocolate chips and stir again lightly until just incorporated. My batter was really wet so I added 1/2 cup of oats into it.
5. Spoon into paper-lined muffin tins (should be 11-12) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation.
6. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
7. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.

The muffins tasted very moist as suggested in the recipe. It is packed with vitamins from pumpkin and fibre from oats. 

Lemon Butter Cake

Adapted from:

http://phonghongbakes.blogspot.com.au/2014/10/lemon-butter-cake.html

I love this recipe, delivers a fluffy and moist butter cake.

Mixture A :

250g butter at room temperature (I used Lurpak butter)

80g caster sugar

1 teaspoon vanilla extract

4 egg yolks

200g self raising flour (sifted)

Zest from 2 Lemons

2 tablespoons lemon juice

Mixture B :

4 egg whites

80g caster sugar

Method :

1. Cream butter and sugar until light and fluffy. Add vanilla essence.

2. Add egg yolks one at a time, beating well after each addition. 

3. Then add lemon zest. I use spatula for the flour addition part.

4. Add flour in three additions. In the first addition, add 1 tablespoon of lemon juice. Fold in the flour until just incorporated. In the next addition, add in second tablespoon of lemon juice and mix. Then add in last addition of flour. Do not over mix.

5. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.

6. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.

7. Bake in a greased and lined 8" round pan at 160C for 50 minutes or until skewer inserted into the centre of the cake comes out clean.