Wow! It's been over a month since I last posted a recipe. Balancing out studying and everyday activities I haven't had much time to bake. I checked our fruit bowl the other morning and saw that we had two overly-ripe bananas waiting to be used. I decided then to make muffins! These muffins have a lower fat content, but do not have a chewy or gummy like texture.

Whole Grain Banana Muffins
(adapted from this recipe)

Whole Grain Banana Muffins
1/2 cup all purpose flour
1/2 cup whole wheat flour (or substitute all whole-wheat)
1/2 cup old fashioned oats
3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 cup light brown sugar
1 egg plus 1 egg white
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup mashed banana (about two bananas)

  • Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray. 
  • In a large bowl, mix together dry ingredients until combined.
  • In a separate bowl mix applesauce, egg, egg white, vanilla, and mashed banana together.
  • Add dry mixture to banana mixture and stir until just combine, being careful not to over mix. 
  • The batter will seem thick at first, and it may be tempting to add in milk, but as you continue to stir it will loosen up.
  • Evenly distribute batter between each muffin cup and bake for 12 to 18 minutes or until a toothpick inserted in the center comes out clean. (They should be a nice golden brown color.)

This recipe makes exactly 12 average sized muffins.
These have just the right of banana flavor.
I hope you enjoy this recipe.
As the summer approaches I will have more free time to bake and experiment with recipes. Hopefully, I will be posting more. 

Have a good day, everyone! :)

Hope you all had a fantastic Easter celebration with family and friends!
For our dessert after Easter dinner, we made a carrot cake frosted with cream cheese frosting and decorated with the royal icing carrots you saw in my previous blog post.
My mother baked the cake and I was in charge of frosting and decorating. Today I'm sharing the recipe we used for the cake, it is very moist!
Carrot Cake
(original recipe here)
3/4 cup all-purpose flour
3/4 cup whole- wheat flour
1 cup white sugar
2 tsp. baking soda
1 tsp salt
2 tsp. ground cinnamon
2 tbsp. canola oil
2 large eggs
1 1/2 tsp. vanilla extract
2 cups grated carrots, peeled
1 20oz can crushed pineapple in juice, drained
1/4 cup chopped walnuts 
  • Preheat your oven to 350 degrees and coat a 8x3" cake ban or bundt pan with cooking spray.
  • In a larger bowl combine flour, sugar, baking soda, salt, and spices; stir well with a whisk and set aside.
  • In a medium bowl combine eggs, oil, and vanilla. Make sure to stir these together well. Add in the grated carrots and pineapple, mixing well.
  • Fold the wet ingredients with the dry ingredients until thoroughly mixed. The batter may seem stiff. 
  • Once the wet and dry ingredients are combined, fold in 1/4 cup chopped walnuts.
  • Spoon batter into pan and bake for 40 to 50 minutes (depending on pan size) or until a toothpick entered in the center comes out clean. 
  • Remove from oven when finished and let cool on a wire wrack before frosting.
This cake is best paired with a cream cheese frosting, but a plain buttercream frosting would do just fine!

I frosted our cake with cream cheese frosting using just a regular rubber spatula. I thought about doing some piping but after piping out all the carrots the night before I was a little tired of it.
After frosting I just placed the royal icing carrots around the outer rim and the inner circle. I topped the middle portion with King Arthur Flour pastel green sparkling sugar.

(click on photo for how to make royal icing carrots)

This cake was really good!
Hope you all had a fantastic Easter and enjoy the rest of your week!

Good morning everyone!
In our family, we enjoy having lots of fresh fruit on hand. For a while, my dad and I were eating bananas like crazy, so we stocked up on them. Unfortunately , we didn't get to all of them in time and they began to brown. 
I decided to use them up this morning and make banana muffins for my dad's birthday.

Banana Muffins
(adapted from Chef in Training)

1 cup whole-wheat flour (I recommend King Arthur)
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup packed, light brown sugar
1/4 cup white sugar
3 tbsp. canola oil
2 large, ripe bananas (peeled and mashed- about 1 1/4 cups)
1 large egg
1 tsp. vanilla
1 1/3 cup fresh or frozen blueberries (optional)
1/3 cup crushed walnuts (optional)
Preheat oven to 350 degrees. Line a muffin tin with paper liners, and lightly spray with cooking spray.
In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
In a large bowl mix together oil, sugars, egg, vanilla, and mashed bananas until smooth.
Add flour mixture to banana mixture and  stir until just combined.
If you decided to add blueberries: Fold blueberries into batter using a rubber spatula or wooden spoon.
Evenly distribute batter between the muffin cups, filling about 2/3 of the way full.

If you decide to add the crushed walnuts: sprinkle about 1/2 tsp on top of the batter before baking.
Bake for 13-16 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 5 minutes before serving to prevent burning the roof of your mouth!
Hope you enjoy! 
This recipe makes about 1 dozen muffins.
Good afternoon everyone!
I was looking through some of my old recipes and photos and came across this muffin recipe and thought I would share it with you. Now a days, when we see a recipe that has 'low fat' in the description it usually involves applesauce- but this one does not!

Low-Fat Strawberry Cinnamon Muffins
Yields 1 dozen


1 1/2 cups flour
1/2 cup white sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2/3 cup vanilla fat-free yogurt
1/4 cup unsalted butter, softened
3 tbsp. 1% low-fat milk OR light vanilla soy milk
1 egg, lightly beaten
1/4 cup strawberry jam (I used this kind)
Begin by preheating your oven to 375 degrees.
Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl, stirring well with a whisk.
Using a mixing spoon, make a well in the flour mixture. You can simply do this by just "digging" (so to speak) a little hole in the middle of the mixture. Set aside.
In a separate bowl combine yogurt, butter, milk, and eggs stirring well with a whisk.
Add yogurt mixture to flour mixture, stirring until moist. Be careful not to over-mix.
Line a standard muffin tin with paper liners and spray each cavity lightly with cooking spray.
Spoon in 1 tbsp batter into each liner, then adding a tsp. of jam. Once this is done for each muffin, evenly distribute remaining muffin batter.
It should look like this :)
In a small bowl, combine sugar and cinnamon and sprinkle over batter.
Bake for 15 minutes and cool on a wire rack for about 15 minutes as well.
Serve with a few strawberries ( if desired) and enjoy!
Yesterday was St. Patrick's Day as well as my mom's birthday.
For those of you who don't know- "The shamrock remains the premier symbol of the Irish people. Its powerful
message stems from the legend of St. Patrick, Ireland’s patron saint,
who used the simple trefoil (or clover) plant to illustrate the presence of God
in the natural world. Each leaf of the shamrock was meant to represent the holy
trinity – the Father, the Son and the Holy Spirit." ( taken from msn living)
So, in honor of this Irish holiday I prepared a batch of Key Lime Cupcakes with Key Lime Buttercream.
Here is the recipe:

Key Lime Cupcakes with Key Lime Buttercream

For the cupcakes:
1/3 cup cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut in half, slightly softened
1 1/4 cup white sugar
2 eggs, room temperature
2 1/2 tbsp. key lime juice
1 tbsp key lime zest (just eyeball it)
1 drop of green food coloring (optional)
3/4 cup buttermilk, room temperature

For the buttercream:
1 stick butter, softened
1 tsp. vanilla extract
1 (16 oz.) package powdered sugar
3 tbsp. key lime juice
1-2 tbsp milk

For the cake:
Preheat oven to 350* and line a muffin tin with paper liners, spray lightly with cooking spray.
Using a whisk, sift together cake flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer beat butter in a medium-sized bowl until soft. Add in sugar, and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add lime juice, lime zest and food coloring until well mixed. (Mixture may look curdled) Add the flour in three additions, alternating with the buttermilk.
Mix until just combined.
Fill muffin tin with batter 2/3 of the way full, and bake for 15-19 minutes or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.

Makes 12-18 cupcakes

For the Frosting:
Using an electric mixer, beat butter until light and fluffy. Add in vanilla. Gradually add powdered sugar alternating with key lime juice, using a tbsp. at a time and a tbsp. of milk.
Beat well after each addition.
For a thicker frosting add more powdered sugar.
For a lighter frosting add more milk and or key lime juice.

I hope you enjoy this recipe! For the original authors click on the following links:
Key Lime Cupcakes - (adapted from My Madison Bistro)
Key Lime Buttercream Frosting - (adapted from

I topped mine off with a little lime zest, green sugar crystals, and a lime slice!

How to save muffins or cupcakes:

Have you ever spent forvever preparing cupcake batter and baking it, only to discover your baked them for too long? No worries!
The burnt smell may leave you discouraged and afraid to open the oven, but go right ahead!
Normally, if your baked goods burn (to an extent) they till taste okay (just not the very bottoms).
In order to save your cupcakes or muffins just use a zester or a grater gentally along the bottom to shed off the burnt parts!
There probably solved. It may take some time - but it will be worth it!
This coffee cake is very easy to make! Topped with crumble and walnuts, this will go perfect with your morning cup of coffee!

Serves 12

1 1/4 cup flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp salt
1 tsp. cinnamon
1 egg, beaten
1/2 cup milk
1/4 cup canola oil
1/2 tsp. vanilla

2 tbsp brown sugar and 1/2 tsp cinnamon

Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray. Using a whisk, sift together dry ingredients in a medium size bowl. Add egg, milk, oil, and vanilla and mix until smooth.
Pour into baking pan, sprinkling the topping mixture over the batter. Top with walnut halves if desired.
Bake for 15 to 20 minutes or until a toothpick comes out clean.

Today I made Raspberry-Lemon bars. They were very good, and a big hit!
Here's the recipe I revised from King Arthur Flour:

For the Crust-
1/2 cup butter
1/2 cup all=purpose white flour
1/2 cup whole wheat flour (regular flour will do just fine if you don't have it on hand)
1/4 cup confectioners' sugar
Zest of 1 lemon

2 large eggs
1 cup granulated white sugar
2 tbsp. lemon juice
1/2 cup frozen raspberries
2 tbsp all-purpose white flour
Zest of 1 lemon
a pinch of salt

Begin by preheating your oven to 350 degrees. In a bowl, combine flour and confectioners sugar. Using a pastry cutter, cut in the butter (I cut my stick of butter into thirds to make it easier).
Press this mixture into a 9x9 baking pan and bake for 20 minutes, or until lightly brown.
While that is baking, combine the eggs, sugar, flour, and salt. Using a blender or food processor, mash up your raspberries with the lemon juice, and add to the rest of the other ingredients.
Once the crust part is finished and still hot, pour the topping over it and continue baking for about 25 minutes.
Let cool (you can even put it in the fridge) , then sprinkle with confectioners' sugar.


Good morning!
Recently, my dad had brought home a few bags of dried cranberries. So I decided to make what I call cranberry crumb muffins. These are so simple to make, and requires ingredients that you have on hand or that are easy to get.
Let's get

1 cup all-purpose white flour, plus 1 tbsp. set aside
1 cup whole-wheat flour (If you don't have this, all-purpose flour will do)
2 tsp baking powder
1/2 tsp salt
1/2 cup ( 1 stick) butter , softened
2/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup milk
1 tsp vanilla
2 cups dried or fresh cranberries

Preheat the oven to 400 degrees f. Grease a muffins tin or line with paper liners ( I grease my liners as well, just in case!)
In a large bowl, sift together (Do you think sifting sounds complicated? It's not! You can just
use a whisk.) flour, baking powder, and salt. Set this aside.
Take out a seperate bowl and cream together butter until light and fluffy. (I reccomened using a mixer for this step) Gradually add in the white and brown sugar until combined.
Now, reduce the speed of your mixer and add the egg, and mix until just blended. Slowly, add about half of the flour mixture and blend together until well incorporated .Then add in your milk. Again, slowly, add in the remaining flour mixture until just blended. (You don't want to over mix!)
Put your cranberries in a seperate bowl, and toss with 1 tbsp. of
flour, and fold into your batter. Pour the batter into a greased or lined muffin tin and top with a sprinkling of brown sugar (optional) .
The batter will be a thicker batter, this is O.K!
Bake for 20-25 minutes until golden brown on top.
Cool, and enjoy!


Curious for Cupcakes