Wow ! This was delicious !Banana combined
with brown sugar and rum was tooo good.Easy
on the mix and time.Worth the try!
To the recipe right away
Turned upside down!😀
1+1/2 cup all purpose flour
1/4 tsp baking baking powder
1/8 tsp baking soda
A pinch of cinnamon powder
A pinch of salt
1/4 cup oil
1 tsp banana essence
1 tblsp rum
1/4 cup yoghurt/ curd
3-4 yellaki banana/red banana/your choice
3/4-1 cup brown sugar
Extra brown sugar
5-6 tsp . butter
Mix the dry ingredients together.
Mix the wet ingredients till sugar is dissolved.
Now mix the wet ingredients, into the dry
ingredients and mix well with a spatula .
Slice the bananas.
Add 1/2 tsp butter in each cupcake tin.
Sprinkle the extra sugar according to your taste
Keep 1-3 slices of banana at the bottom, and
scoop on the cake batter.
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I wanted to really amp up my blueberry muffins. My Super Blueberry Muffin recipe is good, but I wanted to make it better. I still have frozen strawberries from my garden; so I puréed some and added it to the batter. Combine that with a strawberry jam center and you have muffins blasting with berry flavor!
I used Scottish oatmeal, but you can use whole rolled oats as well. If you’d prefer to leave out the whole wheat flour, just increase your all purpose amount by half a cup.
I did not measure the almonds I put in. I was given a bag of sliced almonds and I just grabbed two handfuls and threw them in. In the past I’ve gauged my handful to be about 1/4 cup, so my recipe guess of 1/2 cup chopped almond probably isn’t too off mark.
These muffins are amazing! They are a sweet…
View original post 301 more words
In my previous post, I talked about my encounter with these buns called birotes, in Guadalajara, in the Mexican state of Jalisco, so this post is all about making a batch at home in Canada, far away from their place of origin. As I mentioned, the “secret” of this bread is to prepare a batch of starter with yeast in it, and letting it ferment for a few hours. This pre-fermented yeast mixture is called a poolish (from the French pouliche), used in French baked goods, such as baguettes, to obtain a richer flavour and a nice rising of the final dough. The poolish or “mother dough”, called “pata” in Mexico (which literally translates to “leg” or “paw”) is then mixed into a batch of dough, which also contains some yeast. Sprinkling with water before or during baking encourages the formation of a crispy exterior (some professional ovens have…
View original post 1,214 more words
Weekly Meal Plan – what to make for dinner every night this week. A quick, easy, and delicious recipe for every single night of the week. Main dishes, sides and dessert. Something for everyone! #mealplan #mealprep #dinner
— Read on www.plainchicken.com/2020/02/whats-for-dinner-weekly-meal-plan_9.html
16 Servings The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark — the darker the color, the more intense the flavor. If you can…
— Read on yellowpinetimes.wordpress.com/2020/02/09/maple-cake/
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