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!

Moist Coffee ( Espresso) – Cocoa Banana Chocolate Chip Muffins

What do you do when you have bananas attracting fruit flies ( well almost ) and you have an impromptu out of town trip on your hands ? Well you have many options, I say.. Transform the bananas into

  1. Banana bread
  2. Banana and nutella concoction of various kinds
  3. Choc and banana combination .. Ooh!!! heavenly…..
  4. Experiment – coffee, cocoa and banana and white choc chip.

I mean seriously you cannot go wrong with any of these combinations , but the last option was just begging to happen.. So here we go..

Adapted from Various sources

Yields 14-16 muffins Prep time : 15 min   Baking time : 20 -25 min

Ingredients:

  • 3 large over-ripe bananas (1 1/2 cups), mashed 
  • 1 1/2 cups self rising flour
  • 1/2 tsp baking soda
  • 1/3 cup baking cocoa – unsweetened
  • 2 teaspoon instant espresso powder or instant coffee powder
  • 1/3 cup white chocolate baking chips
  • 1 egg, whisked very well
  • 3/4 cup packed brown sugar
  • 1/2 cup unflavored oil or olive oil
  • 1/3 cup milk 

Method:

  • Preheat oven to 350℉.
  • Paper line or prep muffin pans for the required quantity .
  • Add in the baking soda to the flour and mix it very well. Next add in the instant coffee or espresso powder and whisk it very well as well. Follow it with the unsweetened cocoa powder next
  • In a mixer or blender of your choice, combine mashed bananas, sugar, and oil. Mix until well blended.
  • Add milk and egg.Blend well as well.
  • Add the dry ingredients to the wet and fold in the choc chips in it.
  • Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.

 

Lemon Cupcakes- Light, lemony and so delectable!

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”  Ron White

When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…

Adapted from the Primrose bakery cupcakes book.

 Ingredients: At RT please 🙂

  • Unsalted butter : 1stick =8 Tbsp.
  • Sugar : 1 cup
  • All purpose flour : self rising – 1 cup
  • All purpose flour : 3/4 cup + 1 Tbsp.
  • Eggs : 2
  • 2% Milk : 1/3 cup
  • Fresh squeezed lemon juice : 2 Tbsp.
  • Lemon Extract : 1 Tbsp.
  • Grated zest of 1 lemon : 1 tsp
  • Sour cream : 1 Tbsp.

Method :

  • Sift the two flours and keep aside in a separate bowl.
  • In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  • Add the eggs, one at a time and whip it in.
  • Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  • Add in the sifted flour and beat well.
  • You will notice a nice, smooth, shiny, cupcake batter.
  • Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
  • Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  • Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  • Remove from the oven and cool it before frosting.
  • I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.

Tip : bake this in a mini muffin pan to make it truly bite sized !

 

[yumprint-recipe id=’17’]

Banana Walnut Cake – So awesome, Light , Fluffy and Nutty!

Planning your day around possible thunderstorms is a bit like planning a scientific experiment with a ton of variables thrown in. An experiment, that is fun but the outcome  is so unpredictable . To cut a long story short, it was the ” boy who cried wolf “.. while the huge thunderstorms didn’t show up, what did was  a reminder from mother nature that she  was the  one in charge . And we were blessed with blistering temperatures hitting near ninety ..Lovely !!

And of course when temperatures hit that high,  the stock of sorry looking bananas get even more sorrier. read natural organic progression .. more dark brown spots appear ( more like the pounds that magically appear on self ). 🙂 Well, I cannot just dump nearly half a dozen bananas out. They were just overripe and more sweet than the youthful ones. But no amount of cajoling could get my 3A’s to venture near them. And then inspiration stuck, or rather the thought in the back burner   just jumped several hoops ahead to make itself shout ” Make banana bread / cake “. Sure, sounds easy, but here is the cinch, I have never baked this one. Yes, I have baked so many more kinds, but banana bread/cake, the easy peesy one, I have never attempted to do so. Well partially because , I had a good friend who would treat me to her delectable version quite often and partly because it’s banana bread. And well honestly a fruit smoothie would be so much easier. Just throw in the bananas, add a couple more fruits, a dash of honey and there you have it. But no, the itch to bake set in and I do need to scratch it. Call me stubborn, but my friend , let’s just call her D ( you know who you are , sweety), had this heavenly version and  I just wanted to try it. After about  half an hour of searching,I did manage to locate the one. Here is the version, that she primarily used. (http://allrecipes.com/recipe/a-number-1-banana-cake/)

This is the one I based this experiment upon,  but of course my pantry ingredients decided the kind that went into the batter mix. Seriously, I was in  no mood to go shopping to the grocery store in the sweltering heat, just because I did not have buttermilk. The ones’ marked in Asterix, are variations of the original recipe.

Alright , folks, this is my version of the ingredients that went in:

  • 2.5 cups of self rising flour* ( notice it is self rising, why? cause I did not have the regular one ,and seriously a little bit of baking powder should technically make the cake more airy. In any case, my gripe about the run to the grocery store , well I stood my ground )
  • 1/2 cup of  unsalted butter .( You can substitute this with almond butter for a more nuttier taste I suppose )
  • 2 large eggs
  • 3/4 cup of milk* ( the original recipe called for butter milk. Well, I decided to use milk here 🙂 . Why.. well no buttermilk and seriously, thought milk would be an awesome choice. I used 1% milk of course.)
  • 1 and 3/4 cup of sugar* – I used brown granulated sugar entirely
  • About 5 medium ripe bananas  * mine were pretty spotty brown ( the original recipe calls for 4. But I suppose an additional banana would do no harm )
  • 1 tablespoon baking soda
  • 1 pinch salt
  • A generous pinch of saffron *( I know I am obsessed with saffron )
  • A generous pinch of caradamom powder *
  • 1/2 cup of chopped walnuts
  • 1/4 cup of skinned sliced almonds*
  • A pinch of cinnamon powder *

( Whew, don’t let the exhausting list fool you. I just emptied those nuts that were sitting in the pantry. And decided to add in a few flavors  to enhance the mix. More like, once I get started, I just cannot get to stop myself from adding a dash of this and dash of that ).

Alright, now that the stage is set, lets get the gooey good stuff going.

Prep work:

  • Preheat the oven / 350 deg
  • Grease and flour the pans of your choice. the original recipe called for two 8 inch pans. I used one 8  inch round and one 9 inch square pan.

Let’s get the party started …

  1. Sift the flour,baking soda and salt together and set aside.
  2. Cream the butter,sugar and eggs.
  3. Add in the pureed bananas,,cardamom powder ,cinnamon powder and saffron strands.
  4. Add in the flour and whip up the gooey mixture.
  5. Fold in the walnuts and almonds

Let’s cook them:

Stick those pans in the preheated oven and bake them at 350 deg for 30 min.

The results:

Holy mackerel ! Honest to goodness yummy light and fluffy and airy goodness in squares and circles. Beautiful brown goodness, perfectly baked and crunchy walnuts. The aroma filled the entire kitchen and brought the oldest scooting down to the kitchen.. all the way form the attic. 🙂

Texture : Very very soft ( possibly the baking powder in the self rising flour combined with the baking soda, did wonders) and porus.

Aroma : Fragrant cardamom and hint of cinnamon with saffron emanating creating the wonderful fusion with bananas.

Serve it up..the kids devoured it it warm with the cool combination of whipped cream. Yummy!

Verdict: Just awesome !.. And like I always believe, great cooking results is mostly achieved by right combination of ingredients and the freshness of  your stock. And of course, the right chemistry !!!