Cinnamon Swirl Bundt Cake

Welcome back ! Well that was more of a shout out to self. It certainly has been ages since I ventured back to this special place. And I bring to you one of the finest creations to grace this page to begin my re-entry back into blogging. Not that I ever stopped making goodies. It was just the photography and recipe and all..

How would you like a wonderful vanilla pound cake with fine tender crumb? The fragrance entices you so wonderfully ( my lab , Maya refused to leave the oven unattended while it was baking )  and then you have these rivers of cinnamon swirl around in them. Fantastic. Moist, tender and heavenly.

 An absolute autumn’s delight  of a cake this one. A gorgeous tender crumb vanilla pound cake with ribbons of sweet spice cinnamon sugar and cream cheese glaze. This was such a hit a dinner party that I decided to make it again – this time just for my hungry kids !

Cinnamon Swirl Bundt Cake

Serve this warm with a dollop of ice cream if you must. But, I say a steaming cup of coffee , espresso or tea is the best accompaniment for this. A warm inviting slice of heaven and  a steaming cup of energy accompanying can take on a motley crew of teenagers, room parent work, PTA, gymnastic classes, robotics, slightly neurotic dog  and a full house at home and more. Bring it on !

Cinnamon Swirl Bundt Cake

 

Ingredients:

Cinnamon sugar :

  • Granulated sugar : 2/3 cup
  • Fine ground cinnamon : 3 Tbsp.
  • Fine ground nutmeg : A pinch

Cream Cheese Glaze :

  • Cream cheese : 4 Tbsp. ( at room temperature )
  • Confectioner’s sugar : 1 -1.5 cups(depending on how sweet you like your icing)
  • Pure vanilla extract : 1 Tbsp.
  • Milk or Cream : 2 Tbsp.+ as required to thin the glaze or icing.

Vanilla Pound cake:

  • Unbleached All purpose flour : 3 cups
  • Unsalted butter at room temperature : 2 sticks/ 1 cup/ 16 Tbsp.
  • Salt : 1 tsp.
  • Baking soda : 1/2 tsp
  • Eggs, large, room temperature : 6
  • Granulated sugar : 2.5 cup
  • Heavy cream or whole milk : 4 Tbsp.
  • Sour cream  : 1 cup
  • Pure Vanilla Extract : 2 Tbsp.

Instructions

Oven and Bundt pan preparation:

  • Preheat your oven to 350° F.
  • Generously grease with softened butter and then dust with flour your 10 cup Bundt pan and set aside. Please do take your time to grease and flour the pan. (If you are using an intricate Bundt pan, then please ensure that all nooks and crevices are well accounted for. There is nothing worse than baking a wonderful cake which stubbornly sticks to the pan.)

Making the cinnamon sugar:

  • To make the cinnamon sugar, whisk all the ingredients listed in a small separate bowl and keep aside until ready to be used

Baking the pound cake:

  • In a large mixing bowl whisk the  all purpose flour, baking soda and salt and set aside.
  • In a bowl your stand mixer, fit in the paddle attachment and cream the sugar and butter. This process will take about 4-5 minutes. Stop intermittently and scrape the sides of the bowl so all the side splatter butter and sugar get creamed as well. I used the medium-high speed setting on my mixer.
  • Add the cup of room temperature sour cream and mix well.
  • Add in the vanilla extract and milk / cream and mix well.
  • Turn the speed of the mixer to low-medium and add in the eggs 1 at a time. Please ensure the eggs are at a room temperature. And add them one at a time. Take the time to make sure each egg is mixed well. Do not worry if you think there a slight split in the batter. It will all come together when you add the flour. Stop and scrape the sides of the bowl as required to make sure you have a homogeneous mix.
  • Once the eggs are all added , add in the flour and mix until just combined. It should just take you a minute or so . DO NOT OVER MIX. Fold the batter by hand gently once or twice to ensure the flour at the bottom is mixed well. This is a heavy batter, so make sure you get to the bottom of the  bowl.

Layering and baking the swirl pound cake :

  • Scoop in about 1/3 of the total batter into your Bundt pan. Layer about 1/2 of the cinnamon sugar mix and pat gently if needed.
  • Next add in the other 1/3 of the batter. I always found that scooping out tiny dollops of the batter , thereby covering the entire cinnamon sugar layer is a better option than trying to layer large amounts of batter. You can always sort of ” join the dots of tiny blobs of batter” to give an even layer as much as possible. Gently tap the pan on the counter to even out. Do not go crazy out banging , then you will have a “cinnamon dispersed” cake and not a “swirl” one.
  • Add in the other 1/2 of the sugar and layer with the remaining 1/3 batter similarly.
  • Gently tap the Bundt pan.
  • Bake at 350 F/ 50-65 minutes. Check with a bamboo skewer (the inserted skewer comes out clean) to ensure cake is baked through.

Unmolding the cake.

  • Remove the Bundt pan with cake from oven and cool it in pan for about 10 minutes. Gently run a knife along the edges to loosen the cake. Be very gentle as you do not want to go slicing the cake at the ends.
  • Cool another 10 minutes or so in the pan itself. Rushing the process can sometimes ruin your labor love and you might have a partial cake unmolded.
  • Then gently invert it out on a wire rack over a stand and cool completely.

Glaze/ icing the cake:

  • Using your mixer cream the sugar cream cheese heavy cream or milk, and vanilla extract on high using a whisk attachment. Thin it out more if you would like to pour out the glaze or keep it thick to pipe it out in pastry bag.
  • Glaze when very slightly warm or you can wait until it is completely cool to pipe out the cream as well.( Mine was attempted by an eager elementary school kid )

Slice and enjoy heaven on earth !

Lemon Blueberry Muffins

A3 wanted blueberry muffins. Lemon blueberry muffins. In the last days of winter ! You get the picture. I think he was bit impatient for spring to arrive and to play soccer. But NC weather was such a tease ! Gloomy skies, bare trees, dark clouds and not a ray of sunlight.  Who could blame the poor kid for wanting his own bit of sunshine?

Lemon Blueberry Muffins

 

In any case a tub of sour cream begged to be used before the expiry date and since the fresh blue berries did not  cause me an arm and a leg or to play Rumplestiltskin with my first born, a tub meandered its way home from the store. A bag of fresh Meyer lemons and armed with some butter, I has to try these prize winning sour cream lemon muffins from this site with of course a couple of minor switches and few more adaptations.

They are so tender,  utterly soft pillowy ones. I have adapted the recipe ever so lightly to yield the tang of lemon muffins with its citrusy flavor and these are simply irresistible. So good and so perfect and huge plus they are not overtly sweet cupcakes masquerading as muffins. Lovely domed tops as well. Go ahead , raid your pantry and make these . You will not be disappointed.

Lemon Blueberry Muffins

Prep time : 15 min   Baking time : 22-24 min  Yield : 12 muffins

Ingredients:

Flour : Sift and Mix 

  • White whole wheat flour : 1/2 cup
  • All purpose flour , unbleached : 1 cup
  • Baking soda : 1/2 tsp.
  • Baking powder : 1/2 tsp.
  • Salt : 1/2 tsp.

Dairy, Sugar, Egg : To cream

  • Unsalted butter at room temperature : 1/4 cup
  • Granulated or organic cane sugar : 1/2 cup
  • Large egg, cage free : 1
  • Reduced fat Sour cream/ Greek yogurt : 1 cup

Citrus: Meyer Lemons

  • Juice of 1 big lemon or about 3 Tbsp. of lemon juice
  • Grated lemon zest : 1 Tbsp.
  • Pure lemon extract : 1 Tbsp.

Produce : Berries 

  • Fresh blueberries : 1 cup, tossed in about 2 Tbsp. of flour ( If using frozen, use unthawed only please.)

Topping : Mix thoroughly

  • Lemon zest , grated : 1 Tbsp.
  • Granulated sugar : 2 Tbsp.

Method :

  • Pre-heat oven to 375°F.
  • Line your muffins pans or grease them  if preferred. Set aside.
  • Measure and sift the flour, salt, baking powder and soda in a separate mixing bowl and set aside. Alternatively you can whisk it thoroughly.
  • Cream the room temperature butter and sugar until fluffy and creamy using a hand/ stand mixer. Add in the egg and mix until blended well. Next add in the sour cream or yogurt , followed by lemon juice , zest and extract and mix well.
  • Stir in the  flour mix into the creamed  mixture just until no streaks remain. DO NOT over mix or you will have a tough muffin on your hands.
  • Next gently fold in the  blueberries. If using fresh berries, toss  the rinsed and patted dry berries in about 2 Tbsp. of flour. Shake off the extra flour and gently fold it. If using frozen , use the unthawed frozen ones directly.
  • Using an ice cream scoop or measure , distribute it into the prepared cups.
  • Combine the ingredients listed under topping, and sprinkle some on the top of each muffin.
  • Bake for about 22 minutes or so until  just lightly browned.
  • Cool in the pan for about 5 min and then cool on the wire rack.

Lemon Blueberry Muffins

Slice and eat warm or cold, simple straight or with a dab of  jam. Breakfast or after school. You simply cannot go wrong with these melt in your mouth tender lemony blueberry muffins ! Go ahead grab one while it warm and you can polish it off very adult like with a cup of coffee as well.

Recipe source:  Adapted

Cinnamon Swirl Quick Bread

It is a gorgeous day and looks like winter is on its last legs in NC.  Who wants to do a boatload (make it loads) of laundry, check things off the work checklist, shop, cook and drive around for a gazillion pickups and drop offs.. Right ! We sure can dream on, can’t we?.

Cinnamon Swirl Quick Bread

Meanwhile reality sinks in and work beckons and just for the lark of it , I think this week calls for something special. Why so, you may ask ? Why not ? I reason . It’s special cause we want it to be , cause we feel like it and cause I am singing Pharell Williams “Happy” song.  A3 theorizes that un-birthday , birthday celebrations are cool. Therefore , mom has been summarily hinted and pleaded alternatively, to pretty please plan and throw  a “surprise” one. No amount of  A1 and A2’s reasoning that one cannot really plan for one’s “surprise” party holds water. A3 promises to promptly forget he asked for one as long as he is promised his special day. LOL. I love this kid’s reasoning !

Cinnamon Swirl Quick Bread

I kind of agree. I guess if you really want it, then you should go for it. While the event still  has a few more weeks ( atleast 12 weeks ) to go into, I am pretty sure A1,2 and 3 will be thrilled to have a slice of this freshly baked cinnamon swirled bread . Hand it over with a tall glass of milk and wholesome fruit  to go with it. Yum ! After a long day of school and before the gym practice and meet, this is a welcome treat for them.

Cinnamon Swirl Quick Bread: 

A welcome treat, especially after a grueling day for the kids. Flecks of cinnamon in the batter will greet you along with a ribbon of cinnamon sugar smack in the middle. Vanilla enhances the flavor subtly and you have a moist crumb when you slice the bread. If only you can wait until its cool enough to slice !

Prep time : 15 – 20 min   Cook time : 45-50 min   Serves about 10 thick slices.

Ingredients:

For making the batter base :

  • Unbleached All purpose  flour : 1 cup
  • White Whole wheat flour : 1 cup
  • Salt : 1/4 tsp.
  • Baking Soda : 1 tsp.
  • Cinnamon powder : 1/2 tsp.
  • Unsalted Butter : 8 Tbsp. / 1/2 cup
  • Packed Brown sugar : 1/4 cup
  • Granulated Sugar : 3/4 cup
  • Egg, large, cage free : 1
  • Pure vanilla extract : 1 tbsp.
  • Buttermilk  : 1 cup or Milk , 2 % : 1 cup + 1 Tbsp. of Vinegar or lemon juice

For the Sugar swirl : ( whisk ingredients till combined well )

  • Granulated sugar : 1/4 cup
  • Cinnamon Powder : 2 tsp.

Method:

Note: please bring all the ingredients to room temperature before baking. The only exception for me is the vanilla extract which I take it out just when I start creaming the butter and sugar.

  • Pre heat the oven to 350 F. Spray a 9 by 5 inch bread loaf pan and set aside.
  • In a separate mixing bowl, scoop out  the 2 cups of flour and add salt and baking soda along with cinnamon and whisk very well to ensure thorough distribution. Alternatively sift it all together in a bowl.
  • Cream the butter and sugar in your stand / hand mixer till pale and fluffy.
  • Add the egg and whisk it till well combined.
  • Add the vanilla extract and whisk again.
  • Add the buttermilk if using or if not add the vinegar to room temperature milk and set aside for a couple of minutes and use.
  • Whisk well till combined thoroughly.
  • Add the dry ingredients to the wet and mix till combined.
  • The batter would be thick and fluffy.  Optional : you can add cinnamon chips now in the batter if using. 

Layering the batter and baking :

  • Add half of the batter to the  prepped pan and smooth it.
  • Now add 3/4 of the sugar – cinnamon mix as a layer and gently pat a couple of times to get it to stick to the batter.
  • Now add the rest of the batter as dropfuls and smoothen it to get a layer like a sandwich. The reason to add as dropfuls and not add in one heapful is because this is such a thick batter , if you drop them in spoonfuls distributed along the pan length , then it is simply a matter of joining the dots.
  • Now add the reserved 1/4  of the sugar cinnamon mix on the top and pat down to let it stick.
  • Bake at 350 for about 45 minutes or so or until a toothpick inserted in the center comes out clean.
  • Remove, cool and then slice.
  • Serve warm !

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

 

 

 

Adapted from redflycreations and allrecipes.

Good Morning Muffins – Wholesome, healthy and just perfect!

I apologize for the delay in the post. A1 had some work done for the braces and a forgotten appointment we had to rush to. Stoic as he normally would be with everything, the pressure and pain of the lower wire in the brace is not a pleasant experience for anyone  and can quickly get on one’s nerves. In the case of A1, it usually leads to  monosyllables . In good days it would be a sentence.

And then M ( my slightly nutty and neurotic lab), decides to chase the squirrel up the tree – not happening . Sore and bruised leg and ego later, she wanted to sleep on mum’s lap. Oh well ! They never grow up. You would not be very far off thinking there is three ring circus at home. Well most of the days the juggler is awesome and peace reigns..

Good Morning Muffins - Wholesome, healthy and just perfect!

A2 on the other hand has grown a sweet tooth ( a few gazillion teeth more likely )and seems to hover around the kitchen a bit more interested in the goodies of the day. A3 has devoted his life to building Legos , Legos and more Legos. And when we take a break, we build a city out of Legos .. Again.

My faithful blender of 10 years goes kaput and  the newly ordered and delivered Vitamix stares back at me from the counter giving me  the come hither look . More carrot smoothies I say ! Or Morning glory muffins! I will take both. So how has your day been so far?

Good Morning Muffins - Wholesome, healthy and just perfect!

In this recipe we have a slightly adapted version of the Morning glory muffins from King Arthurs domain and  Earthbound farms original recipe.

Plump raisins , crunch of almonds and walnuts, hint of cinnamon and ginger, grated carrot and apple and added dash of flax meal. I mean what’s not to love about this. And btw who says it just has to be for breakfast . It’s a great after school snack as well. And in the car. And after soccer. You get the picture.

Good Morning Muffins - Wholesome, healthy and just perfect!

Hand one to your growing and bouncing of the walls active kid with a glass of  milk and they are good on the hunger front !

Prep time : 15 min  Bake time : 22- 25 min  Makes : 16 muffins

Ingredients:

  • Whole wheat flour : 1 cup
  • All purpose flour : 1 cup
  • Brown sugar : 3/4 cup
  • Melted butter + lite olive oil : 2/3 cup ( in total)
  • Large eggs : 3
  • Baking powder : 1 tsp.
  • Baking soda : 2 tsp.
  • Flax seed meal : 3 Tbsp.
  • Vanilla extract : 2 tsp.
  • Dry ground ginger : 1/2 tsp.
  • Cinnamon powder : 2 tsp.
  • Salt: 1/2 tsp
  • Peeled ,fine grated carrots : 2 cups
  • 1 Large apple grated ( tart or sweet ) : 1/2 cup approx.
  • Slivered almonds or chopped walnuts : 1/2 cup

Method:

  • Pre heat oven to 375 F
  • Line the muffins trays with paper cups.
  • Pour 1/2 a cup of very hot water over the raisins to plump it up before use.
  • In a large mixing bowl add both the flours, flaxseed meal ,baking soda and baking powder and whisk very well. Set aside.
  • In a stand mixer, add the butter and oil combination and sugar and whisk well.
  • Add the cinnamon and dry ginger spice mix , vanilla extract and then add the eggs one by one and whisk well.
  • Add the flour and gently fold it.
  • Add the grated carrots and apples next and fold gently once again. Do not whisk vigorously.
  • Drain the water from the raisins . Then gently stir it in the along with chopped nuts.
  • The batter would be very thick .
  • Drop in heapfuls to fill up about 3/4 the muffin well.
  • Bake till a tooth pick inserted comes out clean and the muffins springs back slightly when touched.
  • Cool in the pan for a couple of minutes and then remove and cool on a wire rack very well.
  • They stay fresh at room temperature very well.
  • Serve warm with a a dab of cream cheese if preferred and with a tall glass of milk.

Good Morning Muffins - Wholesome, healthy and just perfect!

Whole Wheat Dark Chocolate Banana Breakfast Muffins

This is so not the case of life giving you way too many bananas . This is the case where I sort of threatened mock mutilation to the loving members of my family  because I wanted those two bananas to get over ripe to use for this recipe. I have secret minor addiction to pretty pictures on Pinterest ( ok not so secret any more ) but hey I can enjoy a good one now and then . While I do admire them, I so seriously need to invest some more time in understanding the mechanics of good photos…When I found this on Pinterest, the one bowl ideology spoke to me – after all who like messy kitchens? And I seem to have had a bit of a downer mood today. So in a minor adaptation of that recipe we hit jackpot on this muffin. I know it says breakfast muffin , but kids are getting it for an afterschool snack — with a warm glass of milk. Edited verdict: Kids simply loved it !

Unlike the recent past, bananas do not get a chance to go over ripe here at home. Between the kids and M, hardly any gets left over. So yours truly had to get a fresh bag of ones to let 2 stragglers from the previous batch put to good use. Nearly had a sign out to not eat/ or even think of eating/ feeding maya, the ones that were on its way to get ripened or over ripened. And they were put to amazingly good use. These gorgeous muffins are so calling out your name! C’mon grab a bowl, make these and let me know how it turned out !!!

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Notes: Using whole wheat pastry flour will  produce more soft muffins. My local grocery store does not stock it and my only option was to order in bulk . Using APF of course will yield you possibly more fluffier ones. While the original recipe calls for baking with honey, I am hesitant to heat up honey based on Ayurveda principles and would gladly use brown sugar in its stead. You can also use jaggery as well. If you do use jaggery you definitely would be adding to the nutritional quotient as it is chockfull of minerals and Iron too.  Would you like to make it vegan? Use apple sauce and cutback on yogurt , or use almond milk and use flax seed  ground and beaten in water as substitute for egg. It would yield a slightly more denser muffin though. But all in all this recipe is definitely a keeper. Oh yes! The one bowl adaptation of it would definitely work as well. When you reach step 4 in the instructions add the dry ingredients sequentially in the mixing bowl.Fold in the chocolate chips gently and reserve to sprinkle on top. Perfecto!

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Prep time : 10 min               Baking time : 16-18 min          Yield 12 muffins

Recipe source : http://www.joyfulhealthyeats.com. This is a near faithful adaptation of the recipe .

Ingredients

  • White whole wheat flour : 1 +2/3 cups
  • Bananas : 2 – 3  over ripe and spotted ( mashed would equal a cup or so)
  • Brown sugar : 2 – 3  large
  • Vanilla Extract : 1/2 Tbsp. 
  • Thick  plain yogurt : 1/3  cup of it ( used home made)
  • coconut oil (melted ) : 1/3 cup 
  • Large Brown egg : 1
  • Dark Cocoa powder : 2 Tbsp.
  • Salt : ½  tsp.
  • Baking soda:1 tsp.
  • Dark chocolate chips : 1/2 cup

Instructions

  1. Preheat oven to 375 F.
  2. Line a 12 cup muffin tray with paper cups.
  3. In a large bowl or bowl of your stand mixer, add the bananas and mash it. Add sugar, vanilla extract, yogurt, oil and egg and whip it till combined.
  4. In a separate bowl measure out white whole wheat flour, add the 2 Tbsp. of dark cocoa , baking soda and salt and mix it/ whisk it very well.
  5. Add the dry ingredients to the wet ones and mix until combined.
  6. Add in the chocolate chips and reserve some to top it on the muffins .Fill each muffin tin  to ¾ of its well.
  7. Bake for 16-18 minutes.
  8. Serve warm / cold with a tall glass of milk, hot chocolate or coffee !

Whole Wheat Dark Chocolate Banana Breakfast Muffins

Pistachio Pudding Bundt Cake with White Chocolate Chips – Moist, Tender, Fabulous!

Disclaimer: This is not a bake it from scratch post.This is a use up the stuff at home kind of thing. More of a transformation, if you  would like it!

You go shopping, you see the cake mix. You know you bake at home.. Well you do bake at home. But somehow something  struck you and you came home with  2 boxes pf pudding and white cake mix. Don’t ask why!  I had been wanting to experiment a bit with pistachio pudding and the cake was meant so my kiddo could bake it all on her own. At least A2 has professed to doing something unlike 1 and 2 who declare the food yummy and proceed to gobble it up!

Pistachio Pudding Bundt cake with white chocolate chips

Been wanting to experiment to convert the cake mix into a pound cake as well.. Lemon being our favorite. Well let’s just say the weather was fine and Sunday being a lazy day, my brain did go off on to a hiatus and a bit of goof up later , pistachio pudding that was to be turned into kulfi  and ice cream ended up here as I wanted to experiment and pound cake became light and fluffy Bundt cake as well…

Unglazed bundt
Unglazed bundt

 

So here we go. A semi homemade version that truly was exceptional in taste and texture and brought forth the flavor and color of pistachio. The drizzled icing just took it another whole level.. It was truly fabulous.. .. And looked like a million bucks when I spent a few pennies on it. I love the minimal effort and maximum mileage this one delivers. This is definitely a recipe to go to when you are short on time or you do not want to go the long route way..

glazing
glazing

 

A melt in your mouth pistachio Bundt cake that’s  light and fluffy in texture taken to greater heights by the lemon drizzle! A sure winner !

Pistachio Pudding Bundt cake with white chocolate chips

Prep time : 15-20 minutes   Baking time : 38-45 min 

Ingredients:

For the Bundt cake:

  • White cake mix box : I used DH, white cake mix – 16.5 oz.
  • Pistachio pudding : Jell-O Pistachio pudding mix pack : 1.5 packs ( each pack is 3.4 oz. / 4.5 servings)
  • Milk 2% : 11/2 cup +2 Tbsp.
  • Butter : 4 tbsp.  At RT
  • Eggs : 4
  • White chocolate chips : 1/2 cup
  • Almond extract : 2 tsp.
  • Food Color green : 3 drops ( optional, but recommended)

For the Glaze/ Icing

  • Confectioner’s sugar : 1 cup
  • Heavy cream/ milk : 2 Tbsp. or just as required to thin
  • Fine chopped raw pistachios : 1/4 cup
  • Lemon Extract : 1 tsp.

Procedure:

  • Preheat the oven to 350 deg F.
  • Spray your  Bundt pan with oil of your choice and dust it with flour as well. Tap to remove excess and set aside. Make sure the nooks and crannies are completed greased and floured.
  • In a mixing bowl, add the cake mix and pudding mix and whisk it well. Add in the melted butter or RT butter and 4 eggs. Add the eggs one by one, stirring in after each one.
  • Add the milk, almond extract and three drops of food color and whisk it in until the mix is a soft fluffy batter. About 5 minutes or so in your stand mixer.
  • Stir in the white chocolate chips / fold it in gently.
  • Distribute the batter evenly in the Bundt pan( I used my 10 cup Bundt pan for this).
  • Bake it for about 38 to 45 min until a skewer inserted comes out clean.
  • Take it out and do let it cool down in the Bundt pan itself for about 15 minutes. Do not rush this please!
  • After 15 minutes, invert it and the cake should simply slide out without any sticking if the pan has been properly greased.
  • Let it cool well for a couple of hours at least before you glaze it.

Pistachio Pudding Bundt cake with white chocolate chips

Glazing:

  • Option one : you can just dust it with confectioners sugar and it will be awesome!
  • Option two: whip up heavy whipping cream with left over pudding mix and serve the cake topped with it.
  • Option three : Mix everything listed under the glaze / icing tab listed above . Make a smooth thick and slightly runny past. Too much runny and it will simply slide off . Pour it over the cake, top with pistachios, let it set for about 20 min. Cut and serve.

Banana Cinnamon Muffins with Crunch Top – whole wheat version

The weekend was a hub of activity. A1 was busy fiddling with some robotics stuff . A3 had a soccer game. And my ! What a game it was … Intense one  with U8s running around  the field with all the energy they could muster. My little Ninja was in the offence and kissed the field about 8 times ( some scraped tissues too for the warrior) . And then he took a ball to his face – Bang on the cheek. Ouch! Brave little one though ! After a few minutes he was back into it. Learnt to play like a champ – which means emulated sportsmanship behavior in my books. 

And then of course A2. She had her gymnastics meet. My butterfly was spreading her wings. I can see “The turning of a corner” for her where she develops more self confidence and self esteem. And more important learning to compete with the right spirit. And she did well. So on the conversation back home on the take away points from the meet, we somehow ended up on breakfasts and proteins and cupcakes. I know, I know! My A2 can wheedle things out me .. This time it was a beseeching request for baked goodies. No,No , Not too much trouble , but since mommy bakes sooooo good then perhaps a cupcake ! Again not too much trouble , I hope but of course 🙂

Banana Cinnamon Muffins with Crunch Top

What she was getting was a cinnamon strudel wheat banana muffin :-)..a crunchy top and oh so feathery light muffin. A2 was pleased as a punch and demolished two of these. And her siblings got to enjoy it as well. This was collateral advantage !

Banana Cinnamon Muffins with Crunch Top – Whole Wheat Version

Prep Time: 10- 15 minutes

Baking Time: 18-22 minutes

Makes: 12 muffins

Ingredients:

For the muffin base:

  • White whole wheat flour : 1 Cup
  • Unbleached and un bromated APF : 1/2 Cup
  • Baking soda : 1 tsp.
  • Baking powder : 1 tsp.
  • Cinnamon Powder : 1 Tbsp.
  • Pure Vanilla Extract : 1 tsp.
  • Salt : 1/2 tsp.
  • Bananas: over ripe, 3,mashed very well.
  • Soft brown sugar : 3/4 cup.
  • Brown Egg: 1 , beaten
  • Unsalted butter : 1/3 cup.

 For the crunchy top crumble

  • Soft brown sugar : 1/2 cup
  • APF Flour : 3 Tbsp.
  • Ground cinnamon :  1tsp.
  • Butter : 1 Tbsp.

 Directions:

  • Preheat oven to 350 degrees.
  • Line a muffin / cupcake pan with 12 liners
  • Mix the dry ingredients – both the flours, the baking soda, baking powder, salt and sugar and cinnamon powder. Whisk it very well to ensure even distribution. Set aside.
  • Mash the 3 over ripe bananas very well. I typically like them without any big lumps.
  • Beat the egg and vanilla extract with a fork. Add in the 1/3 cup of butter , but make sure it is melted and cooled down enough so it does not scramble the eggs.
  • Mix the dry and wet ingredients together and beat until just combined. Do not over beat or over mix. 

For the crunchy top crumble:

  • Mix the ingredients listed under this and sprinkle on the muffins. The mixture would be slightly crumbly. 

Baking:

  • Bake for about 18-22 minutes or until a skewer inserted comes out clean.

 Notes:

  • Using the cold butter for the crunchy top would give you a more crumbly appearance. It is delicious.
  • Using a semi melted or room temperature butter would result in a thin crunchy top, which also would be delicious,
  • You can absolutely do this entire this using self rising flour alone. Just do not add any salt or baking powder. Reduce the baking soda to 1/2 tsp. and you will get soft fluffy muffins. Works like a charm every time.
  • I did this with white whole wheat flour. The regular wheat flour from hardened red/golden wheat would yield slightly denser muffins. Tasty nonetheless.

Banana Cinnamon Muffins with Crunch Top

Grab one to go with at all cold/warm glass of milk and you are set !

 

 

 

Key Lime Muffins with Glaze

What would you do…. For a lime muffin? According to my daughter, an entire school project without complaints !

My butterfly (A2) was in a bit of a flighty mood yesterday . Saturday chores not withstanding, there was bit of a reluctance to do anything. Preteen issues I suppose. So while flitting around the kitchen and clearing up stuff for me , there was a declaration of “I will not do any more of my project work today”. Ahem ! Now when Mommy darling presented the solution of deferring it to Sunday, it fell on deaf ears !. But I guess you arrive at the solution when you want to…

Key Lime Muffins with Glaze

A2 is also an immense fan of my baked goodies. Yay! I have a fan ! Actually I have 3. To bring out the summer in spring and the spring back in her step , I promised to make lemony muffins with glaze…. How do you do it without lemons? Make it key lime muffins with glaze and I had a grinning kiddo …And her brothers of course got it too..

Key Lime Muffins with Glaze

So here’s to really light and melt in your mouth key lime muffins with just the right amount of tart, sweet and zing ! Bite one and I suppose you would experience burst of summer too!

 Prep time : 10 – 15 min  Bake time 20 min Servings : 12

Ingredients:

Muffin:

  • Self rising flour: 1.5 cups
  • Baking soda: 1/4 tsp
  • Egg : Large, 1 beaten
  • Sour Cream : 3/4 Cup + zest of 1 key lime
  • Lime Juice : 2 Tbsp. ( fresh)
  • Pure lemon / lime extract : 1/2 tsp. ( optional)
  • Veg oil : 1/3 Cup
  • Sugar : 3/4 Cup Preferably brown soft sugar
  • Milk : 1/3 Cup

Glaze:

  • Confectioners sugar : 1.5 cups
  • Lime Juice : 1 Tbsp.
  • Zest of key lime : About 1 Tbsp.

Method:

  • Preheat your oven to 350 F.
  • Whisk the self rising flour  and baking soda together initially.
  • Then add in the brown sugar and whisk it once more.
  • Break a large egg and whisk it with 1/3 cup of oil. Seta side.
  • To 3/4 cup of sour cream add in the zest of 1 key lime . ( Do make sure you wash the lime very well). Also add in about 2 Tbsp. of fresh key lime juice from these. You can also add 1/2 tsp of lemon / lime extract of desired to kick it up a notch. Whisk it and set aside.
  • In a stand mixer or a mixing bowl, add in the dry ingredients first and then the milk and egg-oil mixture and sour cream and whisk it till well combined.
  • Line muffin cups in your pan. This batter should make about 12 regular sized muffins.
  • Add to about 3/4 of the cup and bake for 18-20 min. Do the skewer test to ensure it is fully cooked.
  • These muffins are utterly soft and totally melt in the mouth. Perhaps you can even substitute for a cupcake!
  • Remove from the oven and cool before glazing.

Glaze:

  • Add all listed under glaze and whisk well together. If the mix is a bit dry , just add a tsp. of water to bring it together.
  • Glaze as you like !

Perfect muffins that remind you of summer in spring!

Blackberry Buttercream Frosting ( on chocolate cupcakes) – Super Quick and Easy!

It was a beautiful day today. Hitting a near 80 F out in Cary, NC. As gorgeous a day it was, my furry friend decided it was a great day to officially decimate the dead fig tree. Well I had minor hopes of a miracle on the fig . You see it was lush and beautiful and even borne a couple of fruits, but it did not survive our whacko weather out here. Snow and more snow and then bright sunshine and crazy temperature fluctuations. So when then main anchor trunk ( more like it was wisp of a twig) broke and it was field day out for my 4 legged friend. Not only did she decimate it, she also quite helpfully dug a hole  for the next one to be planted. With spring break on and puppy chasing around the house, we finally got to get some minor work done.  I think M ( my furry friend) secretly watched Marley and Me in her mother’s womb. She has a near indestructible appetite for edible and non edible things !

My moment of glory!
My moment of glory!

While things were running amok and in the midst of cleaning up the kids playroom, I decided to experiment on eggless cinnamon rolls.  While preheating the oven, I thought this also calls for a batch of  chocolate cupcakes. Actually make that 24 chocolate cupcakes and then inspiration struck me. I needed  something nice and pretty on the frosting . I had been wanting to try the  blackberry frosting for some time. Thought it would be nice and not sickly sweet to top the chocolate cupcakes with . I think this will also go perfect with a batch of  lemon cupcakes or vanilla cupcakes .

 Just perfect buttercream frosting that incorporates ingredients from your pantry – butter, seedless blackberry jam  and confectioner’s sugar. That’s it ! Pretty neat eh??

Prep time : 15 min  

Frosting  for about 24 cupcakes

 Ingredients:

  • Unsalted butter : 16 Tbsp. ( 2 sticks) at Room Temperature
  • Confectioner’s sugar or powdered sugar : 4 -4.5 cups sifted
  • Blackberry seedless jam : 1/2 cup

In a stand mixer , whip them all together for about 5 minutes or so  until the frosting is super creamy and smooth and thick.

 Pipe it out on your favorite cupcakes.

Swirled on!
Swirled on!

For Lemon: http://www.veggierumblings.com/lemon-cupcakes-light-lemony-and-so-delectable/

For Choco -banana:  http://www.veggierumblings.com/moist-coffee-espresso-cocoa-banana-chocolate-chip-muffins/

 

 

Peanut Butter Swirled Chocolate Brownies – Quick Fix Kind!

This particular brownie is an ode to my youngest … A3 , as I would like to call him. It’s funny how much peanut butter this child can live on. You name it and Peanut Butter (PB) makes it better for him. Flatbreads to plain sliced honey wheat bread – everything tastes better with PB. Actually it’s kind of funny because my oldest would not touch it with a 10 foot pole (Unless he was starving in a deserted island and the Skippy jar would save him! Honestly I think he might debate the merits of it though… ) and my middle one is ambivalent about it but my youngest, the smile on his face for a PBJ makes it well worth it. With the wet spring weather and last days of old man winter, I think this particular day calls for brownies. Any kind of them would do. But since my youngest left with a I cannot believe I have to go to school today, I felt this might bring out the bring smile on him. Nothing beats the smile of your loved one after a downer day!

Brownie Tower!
Brownie Tower!

 A doctored brownie mix – a quick fix brownie with swirls of peanut butter. Rich, gooey, chocolaty brownie with the smooth sweet and salty swirls of peanuts. Life is good!

Lay them out
Lay them out

Prep time : 10 min   Bake time : 35 minutes    Serves  : 6-8 

Ingredients:

  • Brownie Mix : 1 pack ( I used the regular one, not the family sized one)
  • Eggs, milk and oil : As per the instructions on the box
  • Peanut butter : 1/3 cup
  • Brown sugar : 2 Tbsp ( optional ) 

Instructions:

  • Pre heat the oven to the required temperature on the box. Most brownie mixes call for 325F to 350F.
  • Grease a 8 by 8 inch square pan and keep aside.
  • Prepare the brownie mix according to the instructions on the box . ( I used a Ghirardelli double chocolate mix. It called for 1 egg, 1/3 cup of oil and 1/4 cup of water and to be gently stirred in).
  • Scoop out the batter in the greased baking pan.
  • In a microwave safe bowl, warm the 1/3 cup of peanut butter to soften it. Not melt it but soften it to a stage where it will be easily swirled. I used the smooth and creamy kind and since it already was sweet enough, I did not add the 2 tbsp. of extra sugar to sweeten it.
  • Add these near melted dropfuls of peanut butter and swirl gently.
  • Bake as per the instructions. Mine took about 35 minutes.
  • Cool, cut and serve with a tall glass of milk!
Waiting
Waiting

 

Verdict: Worth it!