Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour (remove 2 tbsp)

  2. 2 tbsp cornstarch

  3. 1/2 tsp cinnamon powder

  4. 1/2 cup brown sugar

  5. 1/4 cup fine granulated sugar B:

  6. 1/2 cup vegetable oil

  7. 1 large ripe banana- mashed

  8. 1/2 cup chopped pineapple For batter

  9. 3/4 stick (6 tablespoons) unsalted butter

  10. 1/3 cup whole milk

  11. 1 whole large egg

  12. 1 large yolk

  13. 3/4 teaspoon vanilla

  14. 1 1/2 cups all-purpose flour

  15. 1/2 cup sugar

  16. 1 1/2 teaspoons baking powder

  17. 3/4 teaspoon salt

  18. 2 cups fresh blueberries (12 oz) For topping

  19. 3 tablespoons cold unsalted butter, cut into bits

  20. 1/2 cup all-purpose flour

  21. 3 tablespoons sugar Special equipment:

  22. 2 muffin-top pans, each with

  23. 6 (4- by 1/2-inch) Muffin-top cups (1/2-cup capacity); or regular muffin pans

  24. 2 cups finely shredded carrots

  25. 1/2 cup toasted walnut pieces

  26. 1/2 cup chopped dates

  27. 1/2 cup brown sugar (3/4 cups for friends who are at sea-level)

  28. 3/4 cup vegetable oil

  29. 2 tbsp cold milk

  30. 1 1/4 cups all purpose flour

  31. 1/2 tsp baking soda (3/4 tsp for friends who are at sea-level)

  32. 1/4 tsp salt

  33. 1 tsp mixed (apple- pie) spice

  34. 4 Eggs

  35. 1 cup Sugar

  36. 2 cups all-purpose flour

  37. 1 tsp Baking soda

  38. 1 tsp Baking Powder

  39. 6 Riped Bananas - mashed A pinch Salt Chopped walnuts

  40. 1 1/2 cup all-purpose flour

  41. 1/4 tsp baking soda

  42. 1 cup pumpkin puree

  43. 1/3 cup oil

  44. 2 eggs

  45. 1 tsp pumpkin spices

  46. 1 tsp cinnamon powder

  47. 1 cup sugar

  48. 1/2 tsp salt A:

  49. 250 g cold cooked rice

  50. 1 tsp of grounded 'ragi/chow paeng'

  51. 2 tsp sugar

  52. 1 1/2 tbsp water B:

  53. 300 g sugar

  54. 4 cups water

  55. 600 g rice flour (divided into 1/2)

  56. 1 tsp 'ACCORD' C:

  57. 1 tsp double action baking powder Food colorings

  58. 75g/3oz vegetable oil

  59. 250g/9oz self-raising flour or 250 g all-purpose flour

  60. 3 tsp baking powder

  61. 1 tsp baking powder

  62. 1/2 tsp bicarbonate of soda pinch of salt

  63. 1/2 tsp ground cinnamon

  64. 1/2 tsp ground nutmeg

  65. 115g/4oz caster sugar

  66. 1 tsp vanilla extract

  67. 1/8 tsp banana essence

  68. 2 large, ripe bananas

  69. 2 large eggs

  70. 125ml/4fl oz milk

  71. 10 walnut kernels

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350f. Grease moulds which signify spring. Sieve ingredients A into a large bowl. In another bowl, beaten eggs lightly, then add in all the other ingredients in B, and mix well. Pour ingredient B mixture to ingredient A and mix in until is combined in about 10 strokes, do not overmix, it is alright if there are still some flour not mixed. Leave mixture to rest for about 5 - 10 minutes. Spoon batter into greased moulds and bake for 18 - 20 minutes. Cool before frosting with buttercream Serves Read More... Make batter: Put oven rack in upper third of oven and preheat to 375°F. Generously grease muffin pans. Microwave butter in a big microwave-safe bowl on high for 1 minute. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Sieve together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly and do not overmix. Divide batter among 12 muffin cups, spreading evenly. Rub topping ingredients together with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature. Serves Read More... Butter and flour a 9-inch round and 3-inch deep microwave-safe cake pan. Line the bottom with parchment paper. Set aside. Put the carrots, dates and roasted chopped walnuts into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds or pass through the sieve. Add this mixture to the carrots mixture and toss until they are well-coated with the flour. In the bowl of the food processor combine the brown sugar, eggs, vanilla essence and milk. With the processor still running drizzle in the vegetable oil. (no food processor, no problem, mix by hand) Pour this mixture into the carrot mixture and stir until just combined . Pour into the prepared cake pan and bake microwave on high for 8 minutes, turning cake pan around three times. Allow to stand for 15 minutes, then turn out on to a wire rack. (microwave wattage - 900 watts) Invert on to a plate when cooled completely. Remove the paper. Frost with cream cheese frosting after cake has cooled completely. Cream Cheese Frosting 8 ozs cream cheese 2 tbsp butter 1 tsp vanilla extract ½ cup confectioner's sugar 1 tbsp freshly squeezed lemon juice In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla, lemon juice and beat until combined. With the speed on low, add the powdered sugar and beat until smooth. Place the frosting in the refrigerator for 5 to 10 minutes before using. Serves Read More... Sieve flour together with baking soda, baking powder and salt. Separate egg white and egg yolks. Beat egg whites until foamy then gradually add in sugar, whisk until thick. Add in egg yolks and whisk to combine. Mix in flour mixture and mashed banana, beat until well combined. Pour batter into muffin lined tins/cups Top with chopped walnuts if using. Steam for 20 - 25 minutes Serves Read More... Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon. Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly. Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended. Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full. Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips. Serves Read More... Mix all ingredients A in a container with a lid and leave to ferment for 48 hours.

  2. hours later. Dissolve sugar with the 4 cups of water and then leave to cool. Blend the fermented rice with 1/2 of the syrup and then mix it with 300 gms of the rice flour and 1 tsp "ACCORD". Pass batter through a fine sieve, and leave to ferment further for about 8 - 9 hours (because of altitude, i was able to steam them after 4 hours, i suppose, the batter will only be ready after 8 hours as suggested for sea level) 4 hours or 8 - 9 hours later. Add in the rest of the syrup and 300 gms of rice flour. Mix thoroughly. Heat the cups in the steamer for at least 5 minutes before pouring in the batter. Dilute C in a little water and mix into batter , add coloring and stir well. Pour into heated cups - 90% full and steam on high heat for 15 - 20 minutes depending on the sizes of cups. Cool before serving Serves Read More...

  3. Heat the oven to 190C/375F/Gas 5.

  4. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

  5. With a fork, beat together the eggs, vanilla extract, banana essence, oil and milk in a second bowl. Add the mashed banana and stir through.

  6. Make a well in the centre of the dry ingredients and add the egg mixture, fold in with a biggest spatula (don't over mix) until it is a lumpy paste.

  7. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and using an icecream scoop, spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

  8. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving. Serves Read More...


Send feedback