The past few weeks have been so busy, I have not had the time to write my blog. But we have been cooking and dishing out interesting food. I will soon post some pictures.
On Friday afternoon, I was walking past Specialitys after lunch and they were giving out samples of pumpkin bread. It was delicious, a little too cinnamony for my liking, but tasty none the less. “I have a can of pumpkin puree sitting in the pantry”, I said to my friend who was walking with me, “Oooo… this is giving me ideas… and kindling my desire to bake. I have to try this on Saturday”. “Let me know if you try it out”, she said.
I woke up this morning, pulled out the ingredients and whipped up this nifty pumpkin bread. It was a delicious breakfast and everyone loved it. That’ why I thought of posting it here. It’s not too sweet though, so if you like your muffins sweet then just double the amount of sugar. Here’s the recipe for all of you to try…. Enjoy!!
Scrumptious… and hearty pumpkin walnut muffins
Sugar – 1/2 cup
Vegetable oil – 1/2 cup
Eggs – 3
Canned pumpkin puree- 1 1/2 cups
Water – 1/2 cup
Whole wheat flour – 2 cups (or 1 cup all-purpose and 1 cup whole wheat)
Baking powder – 1 1/2 teaspoons
Baking soda – 1 teaspoon
Cinnamon – 1/2 teaspoon
Nutmeg – 1/2 teaspoon
Salt – a pinch
Raisins – 1 cup
Chopped walnuts – 1/2 cup
– Mix the sugar, oil, eggs, pumpkin and water together in a large bowl.
– Mix all dry ingredients together and add to mixture.
– Now add raisins and walnuts.
– Let the mixture stand for sometime (about 30 mins) at room temperature.
– Place in greased muffin tins and bake at 400° for 15 minutes. Stick a knife and check if the muffins are done, and then cool them on the cooling rack.
On Saturday morning, I thought of baking banana bread. My husband loves it, it’s fairly easy to make and it’s healthy too. Most importantly I had all the ingredients in my kitchen! There are so many recipes available online. But I have changed mine up a little bit to use whole wheat flour, no butter and less sugar. Here it is…
2 ripe bananas, smashed
1/3 cup oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of whole wheat flour (or 1 cup whole wheat and 1/2 cup all-purpose flour)
You can add one more banana and use only 1/2 cup sugar METHOD
You don’t need a mixer for this recipe. Pre-heat the oven to 350°F. Mash bananas in a large mixing bowl using a wooden spoon. Mix in the sugar, egg, oil and vanilla. Add the baking soda to the flour. Now add the flour to the wet mix and combine. Pour mixture into a loaf pan which has been prepped. Bake for about 45 mins to an hour. You will know that it’s done when you poke a knife into your loaf and it comes out clean. Cool on a rack, and then it’s ready to serve.
Saturday was a beautiful day and my mind was set on baking. Fresh scones, warm from the oven with my coffee…. yes that’s exactly what I needed. But no butter please!! I searched for no-butter scone recipe and gave it my own twist. Here’s the outcome.
2 cups – All purpose flour (I am going to try with whole-wheat next time)
1 cup – 1% milk
1/4 cup – plain low fat yogurt
1/4 cup – cooking oil
1/2 tsp salt
pinch of cinnamon powder (optional)
pinch of nutmeg powder (optional)
few tsps of sugar (optional)
jam to go with the scones.
– Pre-heat the oven to 375 F. Line your baking tray with parchment paper and prep it.
– Mix the flour, salt, sugar and baking powder in a large bowl and make a well in the center.
– Whisk the milk (3/4 cup and reserve 1/4 cup), yogurt and oil together.
– Add the mixture to the dry ingredients and form a soft dough. Add the remaining milk if required to soften the dough.
– Now drop heaped spoons of the dough onto the baking tray, 2 inches apart. Bake for 12-15 minutes until risen and golden brown.
– Serve warm with jam.
Give this a try…. it’s yummy. You could use fruit yogurt instead of plain, or add dried blueberries or cranberries. For savory scones, try adding feta cheese and sun-dried tomatoes.