Almost a year break from blogging...Time flies really fast indeed....A rollercoaster ride like pregnancy & childbirth is the reason for the hiatus from my blogging.....'Aal Iz Well' now...I'm now blessed with the most precious gift ever- my cute little 9 month old baby boy. Cooking has been a big challenge these days given the very little time I have in hand right now. Nevertheless, the alarm in the tummy clock never fails to buzz, so I have been managing to cook against all odds.
So I realized that if I put in a little extra effort to take pictures of what I cook & post the recipes, may be I can keep my blog going. So I start out with something which is not my usual forte in cooking i.e.baking. I had some bananas which were really ripe and so decided to bake eggless Banana Walnut Muffin.I was inspired by Saffron huts wonderful recipe for this and made a small change to the kind of flour used.The highlights to this muffin is I have used 50% whole wheat flour and 50% AP flour. Well, no one could tell the difference 'coz it tasted really delicious.. Try it out and u would know.....
All Purpose(AP) flour- 3/4 cup
Whole wheat flour(I used Pillsbury atta)- 3/4 cup
Butter- 1/3 cup(unsalted)
bananas- 4 ripe
baking soda- 1 tsp
baking powder- 1tsp
Preheat oven to 375 F.
Mash the bananas really well.mix it with sugar and melted butter.
In the meantime use a flour sifter to mix all the dry ingredients together.Add this to the mashed banana and mix everything together really well. Fill the muffin pan with paper cups & pour this batter to 3/4th of each muffin slot. Add some chopped walnuts/raisins on top of each of this & bake for about 20 mins or when a fork comes out clean.Let it cool a bit and then serve. I made 12 regular size muffins with this proportion.
Enjoy the yumm yumm muffin!