Blueberry Muffins

Finally, I have managed to squeeze some time for my blog. Actually, there are so many things in our 'To-Do' list on our India visit that my blogging has taken a back seat. I think it happens with everybody. I am having a lovely time here socialising, relaxing, catching up with friends and having good food prepared by my Mom.  

Before flying to India, I had prepared and taken pictures of a few dishes intending to post it soon. But, it seems like I had been postponing it a little too long. Today, I am sharing the recipe of 'Blueberry Muffins' which I tried from the book -101 Cakes and Bakes from BBC Books. The recipe was named 'Buttermilk Berry Muffins' in the book but I prefer to call it simply 'Blueberry Muffins'. I have baked these muffins twice and was happy with the results both times. My husband loved it. It was the first time I used an Egg-replacer powder of the brand name Orgran. I have followed rest of the recipe as given in the book. I hope to experiment with the egg replacer powder more often.

Needless to say sending this off to Baking from a book 4 event guest hosted by Sowjanya. This event is the brain child of Champa. Also sending it off to Champa's Weekly Event Bake Off and Sri's EFM-Cakes and Bakes Series.

 Ingredients:

400 g AP flour.

175 g caster sugar.

1 tbsp baking powder.

Finely grated rind of one lemon.

284 ml buttermilk.

Egg replacer powder in place of 2 eggs.

85 g butter, melted.

250 g fresh blueberries.

Makes 12.

Process:

Preheat the oven to 200 C. Line a 12 cup muffin tray. In a large bowl combine flour, baking powder, lemon rind, sugar and salt. Prepare the egg replacer powder as per the instructions given in the box. In a separate bowl mix butter, buttermilk and the prepared egg replacer. Make a well in the centre of the dry ingredients mixture and pour in the buttermilk mixture. Mix it lightly so that it is well combined. Do not over do. Fold in the blueberries and spoon it into the prepared tin.

Bake it for 25 mins until risen and pale golden on top. Leave to cool on wire rack for 5 mins. Place them on the wire rack to cool further.  

These muffins are very delicate when hot. I have tried it second time substituting the butter with 1/4 cup + 2tbsp oil. They came out good too.

Enjoy!

Pineapple Smoothie

Friends, I am so elated as I right this.... I am off to India tonight and will be back by Oct end. I will have access to internet sometimes so will post a few recipes from my draft and will surely drop to your blogs to see your posts.

With bags almost packed, what I was concentrating oflate was emptying my refrigerator. I had a pineapple sitting there to be used soon. I made salad with a portion and reserved some for this smoothie. I loved it but my husband wanted it to be strained first. He doesnot like small fibrous bits coming in his mouth.

He says,'Its a smoothie, so it has to be smooth'. I agreed.

This delicious smoothie is a perfect breakfast blend and will surely kick start your day!

Ingredients:

1 cup fresh chopped pineapple cubes.

1/2 cup low fat yogurt.

1/2 cup low fat milk.

Sugar to taste.

A slice of pineapple for garnishing.

Ice cubes, optional.

Process:

Blend all the ingredients in a blender. Strain it and pour into 2 glasses. Garnish with a piece of pineapple and serve immediately!

Enjoy!

Rise N Shine

As promised in my post here, I am here again with another of my favourite juice..As the name goes, this juice being a combo of oranges, pineapple and grapefruit, is exotic and vibrant in colour!

It is sure to bring a ray of sunshine to the gloomiest of mornings! Pineapples are packed with minerals and nutrients so they make a perfect addition to this breakfast blend. Grapefruits have a slightly bitter after taste(I like it), so many people doesn't like it much. But, I tell you, you wont feel it in this blend. This juice is perfect for a refreshing start of the day. Try it and am sure you wont be disappointed..

Makes 1 large glass.

Ingredients:

1/2 cup chopped pineapples, fresh.

2 oranges, peeled and cut into wedges.

1 pink grapefruit, peeled and cut into wedges.

Black Salt to taste.

Freshly ground pepper to taste.

Process:

First juice the pineapple through a juicer followed by oranges and grapefruit. Stir in the black salt and pepper. Pour into a glass and serve immediately.

Enjoy!

Marvelous Macaroons

I was very delighted when Champa had sent me 2 of her baking cookbooks all the way from US around 2 months back. Although I had bookmarked quite a lot of recipes to try from them but had been postponing it till today. All these while I was trying to keep my calorie intake in control!!

Well, since it had been a while since I had baked something new, my hands were literally itching to bake. So, finally I decided upon these 'Marvelous Macaroons' from the book '101+ Hurry -Up Cookie Recipes' sent by Champa. They really turned out 'marvelous'. To be honest, I have never tasted a macaroon before, but, I was happy with my results. The recipe given in the book was for about 40-42 macaroons. So, I scaled it down proportionally to get 12. However, my macaroons turned out to be slightly bigger than those shown in the book's picture.

Needless to say, I am sending these to Champa's Bake-Off and Baking from a book#4 this time being hosted by Ruchikacooks

 I used:

1/3 cup finely chopped/crushed tinned pineapples.

1/2 cup condensed milk.

1/3 cup dessicated coconut.

2 tbsp margarine.

2 tbsp chopped almonds, toasted.

1/2 tsp lemon zest.

2 drops almond extract.

1/2 cup+2 tbsp AP flour.

1/2 tsp baking powder.

Makes around 12 no. 

Process:

Preheat the oven to 180 C. Drain pineapples well and place them in a large bowl. Add milk,coconut, margarine, nuts, lemon zest and almond extract. In a small bowl combine flour and baking powder. Beat into pineapple mixture until blended. Drop heaping tablespoons of dough 1 inch apart onto greased cookie sheet. Bake for 13-15 mins or till lightly browned.

Garnish with whole almond, if desired. Store in covered container in refrigerator.

Enjoy!!

Chilli Cheese Toast

Baking from Book#4 is here! It is being hosted by Sowjanya. When Champa had started this event, I borrowed many books from the library and had tried and bookmarked quite many recipes from books. This 'Chilli Cheese Toast' recipe was bookmarked form Anjum Anand's Book','Indian Food Made Easy'. I had also tried 'Savoury Semolina Cake' from there and it has become a very regular item in my household. Similarly, I have made these toast many times but had not blogged about it.
I had made them last week and clicked a few pics. So, here it is- 'Chilli Cheese Toast'. I had made a few changes it it. I have reduced the quantity of cheese by half and have added ketchup. I love ketchup so much that my friends often call me the ketchup girl! I like to call it my quickfix bread pizza. Its perfect for a breakfast or as a snack with afternoon or a light meal.

Makes 2.

50 gm grated cheddar cheese or the cheese of your choice.
1 small onion, finely chopped.
1/2 small tomato, finely chopped
1/2 cup green pepper, finely chopped.
¼ tsp finely sliced green chillies.
1 tsp finely chopped fresh coriander leaves.
2 slices of bread.
2 tbsp tomato ketchup, extra for serving.

Process:

Preheat the oven to 200 C. Spread the ketchup on the two slices of bread and evenly spread the grated cheese. Mix rest of the ingredients. Pile the mixture evenly on top of the bread and bake it in the oven for a 8-10 mins until crisp and browning on sides. Cut it into bite size with a pizza cutter. Serve hot with tomato ketchup.

Needlass to say, sending this off to 'Baking from a Book' event, brain child of Champa and this month being hosted by Ruchikacooks.