Tried Recipes

Muffins Banana Muffins II

Prep Time: 10 Min Ingredients
1. 2. 3. 4. 5. 6. 7. 8.

Cook Time: 25 Min

Ready In: 35 Min

Servings: 12

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 large bananas, mashed 3/4 cup white sugar 1 egg 1/3 cup butter, melted

Directions Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Sarah's Applesauce
Ingredients 4 apples - peeled, cored and chopped 2. 3/4 cup water 3. 1/4 cup white sugar 4. 1/2 teaspoon ground cinnamon
1.

Directions In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

To Try
Single serving chocolate brownie
Minutes to Prepare: 2 Minutes to Cook: 1 Number of Servings: 1 Ingredients
1. 2. 3. 4. 5. 6. 7.

1 TBSP whole wheat flour 1 TBSP sugar (do not substitute) 1 TBSP unsweetened cocoa a pinch of baking soda a pinch of salt 1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture (we can use 1-2 tbs of normal curd with some vanilla essence) Chocolate chips (optional)

Directions Mix it all up, pop it in the microwave for just over a minute, enjoy :)

Cheddar Jalapeno Beer Muffins

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 16 muffins Ingredients 3 cups all-purpose flour 2. 3 tsp baking powder 3. 1 tsp salt 4. 1/4 cup sugar
1.

2 whole jalapenos, finely chopped 6. 1 cup shredded sharp cheddar cheese 7. 12 oz bottle/can beer
5.

Instructions Preheat oven to 375 degrees. Grease a muffin pan or line with paper liners. In a large bowl, combine flour, baking powder, sugar and salt. Add the chopped jalapenos and cheddar cheese. Pour in the beer into the mixing bowl and mix until blended. Pour mixture into prepared muffin cups. Bake for 22-25 minutes or until golden brown. Serve hot with lots of butter!

Jalapeo-Corn-Beer Quick Bread Recipe

Difficulty: Easy | Total Time: 2 hrs | Makes: 1 (9-inch) loaf Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bake yeast-risen bread. This spicy quick bread with pickled jalapeos has a dense texture thats excellent for dipping in tomato soup or chili. Or try a slice topped with melted butter or Monterey Jack cheese for an afternoon snack. Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores. Game plan: You can also use this recipe to bake savory muffins instead of breadjust use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack. INGREDIENTS
1. 2. 3. 4. 5. 6. 7. 8.

3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar (1/3 cup) 1 teaspoon fine salt 12 ounces pilsner beer, such as Miller High Life or Pabst Blue Ribbon 1 1/2 cups fresh or frozen corn kernels, thawed if frozen (about 6 1/2 ounces) 1/2 cup coarsely chopped pickled jalapeos (about 2 ounces) 4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan

INSTRUCTIONS

Heat the oven to 350F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside. Whisk the flour, baking powder, sugar, and salt together in a large bowl until aerated and any large lumps are broken up; set aside. Add the beer, corn, jalapeos, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not over mix). The batter will be very thick. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Drizzle the top with the remaining tablespoon of butter. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.

Eggless Oats Brownies

Recipe courtesy - Sunita of Sunita's world Ingredients
1. 2. 3. 4. 5. 6. 7. 8.

Whole wheat flour/Atta - 1 1/2 cups Oats - 3/4 cup Cocoa powder - 2 tbsp Baking powder - 1 tsp Dark Chocolate - 150 gms, melted and cooled Dark Brown Sugar - 4 tbsp [I used white sugar] Milk - 2 cups Sunflower Oil - 5 tbsp

Method Preheat oven to 180C--Grease/line an 8' square cake pan. In a mixing bowl, mix together flour, oats, cocoa powder and baking powder. In another bowl, mix together milk, sugar and oil. Mix the liquid ingredients into the flour mix slowly. Fold in the melted chocolate. Transfer the batter into the pan and smooth the tops with a spatula. Bake for 30 minutes, the centre will still be soft at this stage. Place the pan on a rack and cool completely in the pan[believe me,this is the hardest part!!] When completely cool,cut into 16 squares.

Chocolate Fudge Cupcakes

Recipe source - Ria's Collection, Original recipe by Alice Medrich Ingredients
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Flour - 1 cup Cocoa Powder - 1/4 cup + 2Tbsp Baking soda - 1/2 tsp Salt - 1/4 tsp Butter - 100 gms Brown Sugar - 1 1/4 cups Eggs - 2 Vanilla extract - 1 tsp Hot water - 1/2 cup

Method Preheat oven to 180C.Grease/line a cupcake tray.(the recipe makes 12 cupcakes). Sift together the dry ingredients (this step is optional,I did it out of practice). Melt the butter in a pan and let it cool. Mix in the brown sugar and beat well using a wooden spoon. Add the eggs and vanilla and mix well. Dump in the dry ingredients all at once and mix till everything comes together and you get a smooth batter. Pour in the hot water and mix using a spatula. Pour the batter into the prepared cupcake tray and bake for 20-25 minutes or till the cupcakes rise and a skewer inserted in the center comes out clean. Dust with powdered sugar and serve.

Spiced Pear Muffins Makes 12 muffins

Ingredients
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1/2 cup (4 oz) packed brown sugar 1/4 cup (2oz) white sugar 1 stick (4 oz) unsalted butter, softened 2 eggs 1 teaspoon vanilla extract 1 cup (5 oz) all-purpose flour

7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

1 cup (5 oz) whole wheat flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup (4 oz) milk 2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole) Cinnamon-and-Sugar for sprinkling on top Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips

Heat your oven to 425F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells. In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix. Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter [http://www.thekitchn.com/thekitchn/tips-techniques/tips-and-techniques-folding-048281]. Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar. Place the muffin tin in the oven and immediately turn down the heat to 400F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300 or for a few minutes in the microwave)

Whole Wheat Apple Muffins

Adapted from King Arthur Flour

These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.

Yield: They said 12, I got 18 Ingredients

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

1 cup (4 ounces) whole wheat flour 1 cup (4 1/4 ounces) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon cinnamon 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature 1/2 cup (3 1/2 ounces) granulated sugar 1/2 cup dark brown sugar, packed, divided 1 large egg, lightly beaten 1 cup (8 ounces) buttermilk or yogurt 2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450F. Grease and flour 18 muffin cups and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Apple Muffins Recipe

INGREDIENTS 3 medium granny smith apples, peeled, cored, and diced 2. 1 cup sugar
1.

3. 4. 5. 6. 7. 8. 9. 10.

cup canola oil or vegetable oil 2 cups all-purpose flour 1 tablespoon baking powder teaspoon salt teaspoon ground cinnamon teaspoon grated nutmeg cup milk 1large egg, beaten (at room temperature)

DIRECTIONS In a bowl, toss diced apples with sugar; pour the oil over the top; stir well; set aside at room temperature for 45 minutes. Position rack in the center of oven; preheat oven to 400. Spray muffin pin indentations/rims with nonstick cooking spray. In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg; set aside. Using a wooden spoon, stir the milk and eggs into the apple mixture until smooth; stir in the flour mixture until moistened. Fill muffin tins full; bake 25 minutes or until the muffins have rounded, slightly cracked tops; pick inserted into the center should come out with just a few moist crumbs attached. Set pan on a wire rack; cool for 10 minutes; gently rock the muffins back and forth to release them; cool muffins on rack 5 minutes; serve. *Apple Cheddar Muffins: sprinkle each muffin with 1 tablespoon shredded Cheddar cheese before baking. *Apple Cherry Muffins: stir cup dried cherries into the diced apples before adding the sugar and oil; proceed as directed. *Apple Cranberry Muffins: stir cup chopped fresh cranberries into the diced apples before adding the sugar and the oil; proceed as directed. *Apple Pecan Muffins: add cup chopped pecans with the flour; proceed as directed. *Apple Raisin Muffins: add cup dark raisins into the diced apples before adding the sugar and the oil; proceed as directed.

Apple Cake Recipe

INGREDIENTS 1. 2. cup all-purpose flour 1/3 cup granulated sugar

3. 4. 5. 6. 7. 8. 9. Topping 1. 2. 3. DIRECTIONS

1 tablespoon baking powder 1/8 teaspoon salt teaspoon pure vanilla extract 2 large eggs, lightly beaten 2 tablespoons vegetable oil 1/3 cup whole milk 4 baking apples, cored, peeled, and cut into thin wedges(about 2 pounds total)

1/3 cup granulated sugar 1large egg, lightly beaten 3 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees F (200 C). Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.

Prepare the Topping:

In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Apple-Cinnamon Coffee Cake Recipe

INGREDIENTS 1 tablespoon unsalted butter 2. 2 granny smith apples, medium-large, peeled and cored, cut into 1/4-inch dice 3. 1 cups granulated sugar 4. 2 cups unbleached all-purpose flour
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5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

2 teaspoons ground cinnamon, divided 1 teaspoon table salt 10 tablespoons unsalted butter, softened (1 1/4 sticks) 1 teaspoon baking powder teaspoon baking soda cup buttermilk (or low-fat plain yogurt) 1 large egg, at room temperature 1 teaspoon vanilla extract cup walnuts, finely chopped (or pecans) cup dark brown sugar, packed

DIRECTIONS Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes. Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs. Whisk flour, remaining sugar, and salt in large mixing bowl until blended. Add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl. Whisk 1 teaspoon cinnamon, baking powder, and baking soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frosting like, 1 1/2 to 2 minutes. Fold in apples using a rubber spatula, then scrape batter into prepared pan and smooth top. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes (See Tip *). Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.

Tip:

*Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.

Serves 8-10.

Apple Oatmeal Muffins Recipe

INGREDIENTS
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1 1/8 cups whole wheat flour (pastry) 1/8 cup sugar 3 teaspoons baking powder teaspoon salt 1 teaspoon cinnamon 1 cup quick oats 1 egg, slightly beaten 1 cup skim milk 3 tablespoons vegetable oil 1 apple, chopped

DIRECTIONS

Preheat oven to 425 degrees. Mix together the dry ingredients in a big bowl (this does not include the apples). In a separate bowl, mix the wet ingredients (this also doesnt include the apples). Pour the wet ingredients into the dry, stir until just moist. Add the apples, stir only until theyre well distributed. Pour into greased muffin tins, fill almost to the top (these dont rise much). Bake at 425 degrees for 15 minutes.

Apple Oatmeal Cookie Recipe

INGREDIENTS
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cup margarine, softened cup honey 1 large egg 1 teaspoon vanilla extract cup whole wheat flour, preferably stone-ground teaspoon baking soda teaspoon ground cinnamon 1 cups quick-cooking oats 1 apple, cored and chopped

DIRECTIONS

Preheat oven to 375. In a large bowl, cream the margarine, honey, egg and vanilla until smooth. Combine the flour, baking soda and cinnamon. Stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto greased cookie sheets. Bake for 8-10 minutes. Cool cookies on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Eggless Cake
Atta/Wheat flour 2 cups Cinnamon 2 teaspoon Jaggery/Brown sugar 2 cups Soda bicarbonate 1 1/2 teaspoon Baking powder 1/2 teaspoon 2. Curd 1 cup Water 3/4 cup Cooking oil 2/3 cup 3. Chopped nuts for garnishing
1.

Ingredients

Preheat the oven to 200 degrees. Mix all the dry ingredients in a large bowl. Blend curd, water & oil in another bowl. Add the dry ingredients to the wet ingredients and blend well. Bring it into dripping consistency. Add more water if required. Finally add the chopped nuts. Oil the bottom of s baking dish and pour the batter to the prepared tin. Bake for half hour. It can be stored in fridge for more than a week. Enjoy it!